Fermenting Rice Batter for Dosas and Idli
This is a process of patience rather than effort. You are essentially cultivating a starter from the skins of your grains, and the strength of your final result depends entirely on the temperature of your kitchen.
Temperature is your only ingredient
If your kitchen is below 70°F (21°C), the fermentation may stall; find a warm spot inside a cold oven or near a pilot light to encourage activity.
- High-speed blender or wet grinder
- Large glass or stainless steel mixing bowl
- Cheesecloth
What goes in.
- 3 cupsParboiled idli rice
- 1 cupWhole urad dal (skinned black lentils)
- 1 tspFenugreek seeds
- 1.5 tspNon-iodized sea salt
- As neededFiltered water
Manage the heat
Keep the grinder blades moving quickly but ensure the batter stays cool to the touch. Heat from the motor can kill the delicate wild yeasts before they have a chance to colonize the mixture.
The method.
Soak
Wash the rice and the dal/fenugreek separately until the water runs clear. Soak them in deep bowls of water for 6 hours.
Grind
Drain the dal and grind it with a splash of water until it forms a fluffy, white foam. Add the rice and grind until the texture is slightly grainy, like fine sand.
Combine
Mix the rice and dal pastes together in a large vessel. The vessel should be no more than half full to allow for expansion.
Incorporate
Use your clean hand to mix the batter for two minutes. The warmth and oils from your skin help introduce the necessary micro-organisms to the mixture.
Ferment
Cover with a loose cloth and place in a draft-free, warm area for 8 to 12 hours. Look for a domed top and visible air bubbles throughout.
Season
Once fermented, gently fold in the salt. Do not over-mix, or you will deflate the structure you spent all night building.
Other turns to take.
Brown Rice Variant
Substitute half the parboiled rice with brown rice; it ferments faster but produces a nuttier flavor and a darker, crispier crust.
Poha Addition
Add a half-cup of flattened rice (poha) to the rice soak to ensure a softer, lace-like texture in the final cooked product.
When it doesn't go to plan.
Always use non-iodized salt, as high levels of iodine can inhibit yeast growth.
If the batter smells like old socks rather than sharp, tangy yogurt, the fermentation has gone too far; discard and try again.
Keep the batter in a non-reactive container; metal, except for high-grade stainless steel, can react with the acidity.
The ones that keep coming up.
Why didn't my batter rise?
The most likely culprit is the water; if your tap water is heavily chlorinated, it will kill the yeast. Use filtered or bottled spring water.
Can I use a food processor instead of a blender?
A blender is preferred. Processors often struggle to get the dal into the necessary frothy, aerated state.
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