HOW TO FERMENT THE BATTER IN INSTANT POT?


 

Fermenting batter is difficult in colder places like the US, especially during the winter months. But guess what Using InstantPot it come to the rescue.

I used to have a hard time getting the batter right. Sometimes it would not ferment and rise enough, and at other times it would be perfect, keeping me wondering what went wrong. But eventually now I can make perfect batter every time.

Today I am sharing one more method of fermenting Idli batter using the Instant pot. Yes, you read that right…you can ferment batter in instant pot. Mix the rice and urad dal batter very well. Add salt and mix thoroughly using a wooden spatula. Place the batter in the inner pot and place the Instant pot in the “yogurt” setting on Normal for 8 hours.
Ensure that the vent is left open for the Yogurt mode.

 

Using the Instant Pot YOGURT mode is a great idea. With an insulated case, the temperature is maintained for the time we need, giving great results irrespective of outside temperature.

NOTE: i removed instant pot sealing and use Instant pot lid or you can Use normal lid to cover that lets a little air through.if its doesn’t ferment then put on low settings for 1-2 hrs more.

In the 8 hours, the batter would have become lighter and doubled in volume as it ferments and you can tell that from the smell too. Now you are all set to cook the batter for some soft and Spongy Soft Idli

try this with this Accompaniment and check it 

Sambar Green Coconut Chutney Peanut Chutney

 

Hare Moong ki Dal


whole green gram cooked with Indian spices

Ingredients
Whole Moong dal 1 cup
Onion finely chopped 2 med
Tomato 3 chopped
Garlic cloves 3-4 crushed
Ginger 1/2 ” finely chopped
Bay leaves 2
Green chillies 1-2 finely chopped
Hing a pinch
Kasoori methi 1 tsp
Ghee 1 tbsp
Green coriander leaves chopped handful
Garam masala 1/4 tsp
kashmiri red chilli powder 1 tsp
Coriander powder 1 tbsp
Cumin powder 1 tsp
Salt to taste
Water 2 1/4 cup
Method
Wash & soak dal moong dal for 3-4 hrs.
Heat a pressure cooker add ghee.then bay leaves.add garlic -ginger cook till raw aroma goes off.add onion sauteed till it becomes pink in color.add green chillies & soak moong dal & tomatoes & salt. saute .adding dry spices except garam masala.once it started leaving oil .add kasoori methi ,green coriander leaves & garam masala.give a stir .add water check seasoning before closing lid.
Pressure cook for 5-6 whistles.
Once cool down.serve with chappati !!
Pickled onions & green chilli

Besan Kadhi


Gram flour Dumplings simmered in Gram flour, yogurt &Spices Mixture.

ingredients

3 cups curd

1 cup gram flour(besan)

6 cups water

1 tsp Turmeric

1/2 tsp asafoetida

1 tsp Chilli Powder

Salt to taste

1-2 whole red chilies

4 tbsp Mustard oil

For the pakora: 1 cup gram flour

salt to taste

1/2 cup oil

For tempering Ghee 1 tsp

method

In a big bowl put  gram flour , turmeric, chili powder, salt then add curd gradually to this mixture to form a smooth paste and then add the water.Heat the oil in a large, heavy-based pan; add the asafoetida and the whole red chilies.add the flour and yogurt mixture and bring to a boil.Simmer over a low heat till it thickens a bit.For pakoras mix mentioned mixture in a bowl.keep aside for 15 min . beat mixture with palm so that it becomes light & fluffy .heat 1/2 cup oil & drop mixture in oil reduce heat to medium flame .cook pakora till it becomes golden from both side.drain on a paper towel &then put pakora in kadhi.transfer kadhi & pakoda in a Serving bowl.Heat the clarified butter, and pour over the kadhi.Serve with Rice or Chapati