Fluffy Idlis in Rainy Season: The traditional South Indian breakfasts of idli and dosa are no longer the only options. They are now cherished staples throughout India and even the world, transcending local cuisines. These fermented rice-lentil treats have established themselves as healthy, cozy, and popular choices in everything from street-side eateries in Delhi to brunch menus in London. And a properly fermented batter is the first necessary component. During the monsoon, that is precisely where things often go wrong.

During the season, home cooks and chefs from all over the world share a similar complaint. Their batter either produces dense idlis and flat dosas, smells bad, turns sour too quickly, or refuses to rise. I wonder why. The fermentation process becomes unpredictable as temperatures change and humidity rises, leaving even experienced cooks baffled. What, therefore, is the true origin of these rainy-season batter blues? And how can you repair it with easy cooking methods and advice from professionals? Let’s dissect it.

Monsoon Fermentation Tricks:
For a healthy dosa or idli meal, fermentation is a necessary step. Fermentation affects the batter’s development of taste, texture, and digestibility in addition to its ability to rise. Fermented batter has beneficial bacteria, but they cannot withstand the heat of cooking, according to nutritionist Amita Gadre. Therefore, even though your idlis and dosas aren’t probiotic, the breakdown of proteins and starch makes the batter easier to digest. The monsoon season often throws a wrench in the operations. Both the weather and your batter’s behavior change significantly at this time. This is the reason:

1. Cooler Ambient Temperature:
By decreasing the activity of Lactobacilli (beneficial bacteria), it slows down fermentation.

2. Poor Air Circulation:
With limited oxygen flow, proper fermentation happens very easily.

3. Increased Humidity:
With the increased humidity, it encourages the growth of bacteria and fungi, which can ruin the batter or make it too sour.

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Monsoon-Proof Your Batter:

1. Natural Fermentation Boosters:
A spoonful of thick curd, some fenugreek seeds, or soaked poha might help promote fermentation by adding natural bacteria. The texture of the batter is also enhanced by these additions.

2. Warm Microclimate Indoors:
Warmth is necessary for fermentation. Place the vessel next to a warm appliance, wrap it in a thick cloth, or leave it in an oven that has been turned off but has the light on. Steer clear of cold corners and metal surfaces.

3. Refrigerate Just After Fermentation:
Place the batter in the refrigerator after it has fermented. This prevents additional microbial activity and maintains the flavor for up to two days.

4. Timings:
Humidity may speed up the fermentation process. After 6 to 8 hours, check the batter, and as soon as it rises, put it in the refrigerator. It may go sour or spoil if you leave it out longer.

With these steps, your batter will cooperate and your idlis will puff up as they should, even if rainy mornings might be fussy. Savor your dinner.

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