Cause of Spoiled idli?
I have prepared idli which was spoiled after steaming. I followed the following process:
- Soaked idli rava (coarsely ground rice) along with whole black gram(without skin).
- Grinded with mixie to become batter; Left overnight to ferment.
Idli came out like this when steamed:
What could be the reason?
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How do you know idli is spoiled?
If you see a thick and yellowish layer of batter on the top, it's gone bad. You shouldn't be using such batter for making Dosas or Idlis.Can idli batter spoil?
The shelf life of the fermented idli batter is very short and it can be stored under refrigerated conditions for about 5 days (Nisha et al. 2005).Why did my idli turn brown?
When we ferment the idli batter , if it is not fermented fully or less time is given to ferment or required temperature for fermentation is attained , idlies may have brown or red patches.What to do if idli batter is sour?
If it is too sour but thick enough add fresh milk, say half a cup. This brings down the sourness. If it is too watery and sour add half a cup of rice flour or semolina (rava), mix and let soak for 15 mins. Then pour into idlies or dosas.Why your Idli is not soft? - 10 Mistakes | Chef Sunder | Recipecheckr
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Images: Nataliya Vaitkevich, Nataliya Vaitkevich, Nataliya Vaitkevich, Nataliya Vaitkevich