Have a craving for crispy dosas or soft idlis but neglected to ferment the batter? Baking soda and Eno are not necessary to expedite the procedure. When you’re short on time, a straightforward pressure cooker method produces a heated atmosphere that speeds up the batter’s fermentation.
Pour the batter into a bowl and season with salt. Place the batter container inside a pressure cooker that has been lightly heated, close the lid while the whistle is on, and cook over low heat for approximately five minutes. Turn off the heat and let the batter sit in the cooker for about an hour. Faster fermentation is encouraged by the retained heat. Your choice of container can have an impact. Because they assist maintain a more suitable environment for fermentation, containers made of clay or stainless steel are preferable to those made of plastic. It is especially advised to store idli and dosa batter in stainless steel.
Add a small amount of rock salt, half a teaspoon yoghurt, a quarter teaspoon sugar, and a quarter teaspoon lemon juice if you need the batter ready sooner. To promote quicker fermentation, cover the container, give it a good stir, and put it somewhere warm, like next to a gas stove. It’s advisable to save these rapid fermentation techniques for situations where time is of the essence. After resting for four to seven hours, naturally fermented batter still has superior flavour, texture, and digestion. For the best outcomes, plan ahead wherever you can.
