Lifestyle Desk: Idli is a South Indian dish which is everyone’s favorite and is made in every home. Apart from being delicious, this is a breakfast which can be prepared very quickly if its preparation is done in advance. For this you just have to prepare the idli batter in advance. But in hot weather the idli batter gets fermented quickly, which increases the sourness in it. In such a situation, the indigenous method of using betel leaves is adopted in many homes. By adopting this trick the idli batter does not turn sour. Let us know how.
How does this trick work?
Betel leaves have mild anti-bacterial and anti-fungal properties, which can slightly control the speed of fermentation. This prevents the batter from turning sour quickly.
How to use?
After preparing the batter, place a clean betel leaf on it. Then keep the vessel covered. Keep in mind that the leaf should be clean and dry.
What else can we do? (extra tips)
- Do not keep the batter in a very hot place.
- If necessary, cool it slightly in the refrigerator.
- Add salt after fermentation (adding before may speed up the process).
- Note that this trick does not stop the fermentation completely, it just slows it down a bit, so that the taste remains balanced.
