How to make Idli Batter (Stepwise Photos). Idli is popular and healthy South Indian breakfast recipe made from ground and fermented rice lentil batter. 1) You will need two things. To avoid this, be sure to mix the batter thoroughly and keep it at a cool temperature until youre ready to cook. Required fields are marked *. The texture of the idlis will be less smooth because of the coarser grind of urad dal. Idli Rava / Idli Rawa There will a layer of batter and water when it is too fermented..just carefully remove that water and the layer. Before grinding, drain the water from urad dal, but dont throw away the water. If you want to store it for a week, its better to keep it in the freezer. Thats the flavor that reminds me of childhood. When the water bubbles place the idli plate inside the steamer and steam it for 8-10 minutes. The one common comment I get from a lot of readers is that, their idlies did not rise and the idlies were flat. 2.Steam it for about 10-12 minutes. For proper fermentation of idli batter a warm temperature is apt. how to fix watery idli batter. This is because the bacteria and yeast in the kombucha are still alive and active, and when they are disturbed, they release carbon dioxide gas. Please help. That will keep the vessel warm. Steam for 12 to 15 minutes. How to make idli batter using an Indian heavy duty mixie. 5b - In a bowl, take idli rava and rinse with water a few times, until the water runs clear. also, soak 2 cup idli rice for hours. Lets get started. So we know wet grinder better than anyone else. Salt inhibits fermentation and interferes with good bacteria to a certain extent. There are a few easy ways to fix it. If theyre not soaked long enough, your batter will be gritty and wont cook evenly. Both are easily available in Indian grocery stores or online. Cover and let the batter ferment for 8 to 9 hours or more if required. Here are some ideas on what to do with melted gummy vitamins: -Use them as an ice cream topping: Top your favorite ice, Read More What to Do With Melted Gummy VitaminsContinue, There are many fruits that have seeds or pits. Do I need a special idli cooker for cooking idlies? The consistency that resembles a thick pan cake batter. Let it soak till you are ready to use them in your idli . After 10 minutes, insert a toothpick to check if they are done. However, as I said earlier, you should avoid making the plain ones. They are done when the toothpick comes out clean. Vada batter, idli batter, or any other batter when left in the fridge for few hours or overnight. After 12 hours the batter will increase in size and it is ready to make idlis. They will also have a stronger flavor because of the increased concentration of urad dal. police incident burton on trent; when does cristiano ronaldo play his next game; google hiring committee packet. 3. Grease idli plates lightly with oil or ghee. Ferment the batter with 1/4 teaspoon of baking soda or baking powder. This is not good for making idlies. Its same as the previous one but its just that each grain of dal is split into two. But there is a catch. How to make idli batter using an Indian heavy duty mixie Yes, you can still ferment the batter by creating warm temperatures using a table lamp, a portable room heater, and a warm blanket. However, just like buttermilk powder, it can make the batter thick because it has a thick texture naturally. Insurance Loss Associates . But if the batter is already over fermented, your dosas will taste extremely sour. Also, you can use both for making idli, dosa, and uttapam. These ingredients will help to absorb the excess water and make the batter thicker. Dip a spoon or butter knife in water and slid them through the idlis. Search in content . The one thing thats important while grinding batter in a mixie is to make sure that the mixie jar doesnt get heated up. This recipe makes about 8 cups of batter and depending on Idli mold size can give 32-36 idlis. It will help keep your batter fresh for a long time. Start by adding just a few tablespoons of rice flour at a time until the batter reaches the consistency that you desire. Especially idli rice if you want whiter idlies. freddycat, Aug 20, 2012. If your Appam are still coming out too watery after following these tips, it may be because your pan is not hot enough. Similarly, Methi or Fenugreek seeds can boost the fermentation process. Cover with the lid and steam. You can refrigerate this for up to a week. No. This is perhaps the most common mistake people make when making dosa batter. When the ladle from the batter is lifted and the idli batter falls from the ladle , it should form a slight ribbon which slowly becomes flat on the surface. Or else you can make idli on the first day and make dosa or uttapams on the second day. Its suitable for immediate use. 2. Hence, its better to get rid of this excess water from the batters surface. They are by far the best idlies I have ever eaten. If you have made the recipe, then you can also give a star rating. The modern manufacturing methods have reduced this by a great extent, so using unpolished whole white urad dal is ok. If that doesnt work, you can also try adding some semolina or rava. Instagram, By Dassana AmitLast Updated: March 2, 2023, Gluten Free, Vegan, Vegetarian#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-full svg * { fill: #E8C32A; }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-1-33); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-1-50); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-1-66); }linearGradient#wprm-recipe-user-rating-1-33 stop { stop-color: #E8C32A; }linearGradient#wprm-recipe-user-rating-1-50 stop { stop-color: #E8C32A; }linearGradient#wprm-recipe-user-rating-1-66 stop { stop-color: #E8C32A; }4.87 from 138 votes 538 Comments. Cover the batter with a lid and let it rest for 30 minutes. Very nicely explained the entire process. Some examples of these fruits are cherries, plums, peaches, and apricots. Grease idli plate with few drops of sesame oil. It will help the batter to raise well in harsh cold conditions..Adding poha or cooked rice while grinding also helps for quick fermentation. If you are looking for recipes, here they are. Can I add water to idli batter after fermentation? Answer (1 of 15): Add some rice flour or rava in the batter. We will use only unpolished urad dal. The same is not the case with the mixie. 8 Things You Can Do With Over Fermented Idli Batter, How To Avoid Over Fermentation Of Idli or Dosa Batter, 10 Reasons Why Your Dhokla Doesnt Turn Spongy, Indian Vegetable Names List In Hindi And English, 7 Reasons Why Your Dosa Batter Is Not Fermenting, 13 Cooking Without Fire Ideas For School Competitions, 8 Tips To Keep Vada Crispy For A Long Time. Uttapams will also taste great with this type of batter. I am going to teach you six simple solutions for fixing the watery batter. The batter becomes fluffy due to the presence of lactic acid and air trapped inside. If you mix it with the batter, there is a possibility that it will add a more sour taste to the mixture. The best solution to add the gram flour to the batter and mix well. Facebook words spelled backwards and forwards the same way; emerson normand carville; plcb rules for private clubs 11a - Mix well using a spatula or preferably by hand to incorporate air and help fermentation. In particular, a par-boiled variety called idly rice is extensively used for making idli in the Tamilnadu region. Its time consuming. Mix very well with a spoon or spatula. drain off the water and transfer to the grinder. Add fenugreek seeds along with 3 cups water and soak for 6-8 hours or overnight. Please rate the recipe by clicking the stars below. At times there is an extra or surplus of idli left. Do not over mix as that will cause the idli to rise and go flat after steaming. Oats can also be added. Just a few tablespoons at a time. 14 hours of soaking is more than enough. Soak in enough water (4-5 cups) for 6-8 hours or overnight. As you know, this flour doesnt have its own taste. 22. Grease idli plate with oil and pour the batter. This savory rice cake is a popular and healthy South Indian food and a personal favorite too. It will help the batter to raise well in harsh cold conditions..Adding poha or cooked rice while grinding also helps for quick fermentation. Once the idli is cooked, take out and wait for a minute. I am happy to know. Mix for 1-2 minutes or until both batters are well combined. This comes from the regular fermentation process. The grinder plays a big role in giving soft idlis. Due to this unique preparation method, Idli is considered one of the healthiest food. Firstly there are two basic ways you can make idli with the traditional method of soaking the ingredients, grinding them to a batter and fermenting. Poha helps in making the idli soft and fluffy. Paddy is soaked and cooked in hot water and then dried. Just line a wet cloth (just wet NOT dripping with water) on top of the idli plates and ladle out the idli batter on the plates. 5a - Soak poha for 5-10 mins before grinding. In short, it's totally your preference whether you want to use Idly rice or Idli rava. Even if the batter gets warm enough it will actually cook the batter . But they make the fantastic dal bukhara. The lentils and rice are soaked first and then later ground separately. Add hot water and rinse out blender. Why my idli sticks to the upper idli pan? I soaked for less time since it has been hot . Traditional Method - If you live in a warmer climate, you can place the pot with the batter on the counter. In a bowl or pan take 1 cup parboiled rice and 1 cup regular rice. These nice-looking green idlis are full of the goodness of spinach, and have a semi-spicy twang too, thanks to the green chilli paste. Exact matches only . I usually keep it out for a couple of hours. Depending on the capacity of your mixer-grinder or blender you can grind in two to three batches. Transfer the urad dal batter to a large pot/bowl or Instant Pot steel pot. Urad dal very popularly is also known as black lentil. Idli batter is made of 2 main ingredients, which is rice and urad dal. Soak seperately in 4-5 cups of water for 6-8 hours or overnight. You can also this as a solution for the urad dal batter as well. Also the batter needs to be diluted with water to make dosas. Minimum of 4 hours. Then drain the water completely. Pour the batter in the moulds and steam the idli in a pressure cooker or steamer. Remove from the water pan. Allow at least 24 hours to ferment. Here is a detailed full-proof recipe with lots of tips, on how to make the perfectly fermented idli batter at home two ways using idli rice and idli rava (rice rava) that will give the best, fluffy and soft idli, crispy dosa and spongy uttapam. Take a ladle and mix the batter very well. Insulate the vessel with a warm heavy blanket. I used sea salt. This would make the batter thick . 5. Can I add water to idli batter after fermentation? This is the dal we use now for making idlies. Here are some common mistakes people make when preparing dosa batter, and how to avoid them: Another possibility is that the temperature was too warm, which also encouraged the growth of microorganisms. You could either powder the flattened rice and can be added instead of adding rice flour. So one might want to add the salt after fermentation. The main reason idlis turn our hard is if the batter is too thick, not well fermented, or risen. Idli Recipe | Soft Idli Batter with Tips and Tricks. You should never store the fermented batter outside. Wait for 5 mins before opening the lid. grind for 45 minutes adding water as required. You can also add some more water as per the consistency before making your desired dish. 20. Maximum over nite. 2. Your email address will not be published. Steam for 12 to 15 mins or until the idli is done. Mix it well until its aerated well and make the vada. Steam the idlis for approx 12 to 15 minutes. If you do not have time to make sambar, then you can just serve idli with coconut chutney and idli podi. The first method is using Idli rice and the second is with idli rava. Stay up to date with new recipes and ideas. Dosa will be made from the second day of fermentation. Later the batter is steamed in a special and unique cookware traditionally used for making idli. Soak dal and rice separately. The pit or seed can be eaten along with the rest of the fruit, but it is also possible to remove it, Read More What Fruit Has Seeds Or Pits 94Continue, Also known as River, Northern Sea or Indian Wood oats, Inland Sea Oats(Chasmanthium latifolium)prefer partial to full shade and grow in all soil types, from moist to well-drained. Do not use the Instant pot lid as if the batter overflows it can lock the lid. Its healthy and it also aids in fermentation. You definitely dont want the vada to be out of shape when the batter is runny. 15: Now pour the rice batter in the bowl containing the urad dal batter. If neither of those options work, you can always try cooking the idlis for a longer period of time. You can use these idli the same day to make a new recipe or refrigerate them and use the next day. Not yeast. 19 and 20 - You can steam idli using an idly steamer, pressure cooker, regular pot with lid, or using an Instant pot (my preferred method). Pour the batter to fill the molds. Homofermentive lactic acid bacteria produces only lactic acid. Use correct proportion (as mentioned) and add little water at a time to prevent the batter from getting runny. Here is a picture of batter insulated with a blanket. using urad dal gota, or use split white urad dal. From regional Indian cuisine to popular dishes from around the globe, our community's focus is to make cooking easy. Insert a knife in the center of the idli, it should come out clean without any batter stuck to it. Whenever you prepare a new batch of idli-dosa batter add 2-3 tbsp. Water - Use ice-cold water for grinding especially when using a mixer grinder or blender. Do I need a separate batter recipe for dosa? The naked dal. You can add some fresh yogurt or buttermilk to it.Do not make Idlis with this batter, though.Try making Dosas with such batter.Alternatively, you can keep the batter for a few more hours, which should help the fermentation process. In our case sabudana aids in fermentation by helping good bacteria do its work more efficiently. Move the batter to the fridge once it's fermented. Idli is a soft, pillowy steamed savory cake made from fermented rice and lentil batter. I am sure you must have faced this problem. It should float. The batter needs to be discarded only when it becomes black on top as black spots means that the batter has spoilt. If your idli batter becomes watery, dont panic! Gently and lightly swirl the batter. Idli is served with chutney and/or sambar. It will help the batter to raise well in harsh cold conditions..Adding poha or cooked rice while grinding also helps for quick fermentation. So, make sure you adjust the fermentation time accordingly. of course. by ; 2022 June 3; barbara "brigid" meier; 0 . It will take about 15 minutes of rubbing and washing. bishop vesey's grammar school fees. Idli was a staple breakfast growing up and Mom would whip up the batter from scratch. Sprinkle water on the cloth and gently separate the cloth from the idlis. First, make sure you let the batter rest for at least 6 hours, and up to 12 if possible. 3. So a BIG CAUTION on using water. los angeles high school maxpreps; which law firms recruit on a rolling basis Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions. The batter needs to sour up a little more for good dosas. This is my favorite way of eating idli. Now with a spoon pour portions of the batter in the greased idli moulds. The batter would rise good if the climate is hot and humid. Pour 1 1/2 to 2 cups of water to the idli maker or pressure cooker and place the idli stand in it. If your idli batter is not fermented, there are a few things you can do to try and salvage it. If you are using any form of heater you should check the heat settings. You can ferment idli batter the traditional way or in the oven or use Instant Pot. Fermentation is a key factor in getting soft, light and fluffy idli. But the texture is going to be different. Add salt later once the fermentation is done. Preheat it to about 60-80 degree Celsius for 15 minutes and then turn it off. As soon as the batter is fermented you can begin with steaming the idli or keep the batter in the fridge if making later. They will always taste sour with such batter. Any pan with lid that can accomodate the idli plates / moulds will work. Some of the black husk attached to the dal will get seperated. firstly, in a large bowl soak 1 cup urad dal for 2 hours. 11. However, make sure you prepare something like an Idli fry or masala stuffed Idlis. Keep the idli mould in the steamer or pressure cooker. Bake the mix in a convection oven. Mom uses sea salt (kal uppu) to mix with the batter. This will allow the ingredients to bind together better and result in a thicker consistency. 4. Reserve the soaked water as we will be using this water for grinding or you can use fresh water for grinding. how to fix watery idli batterfortunella hindsii for sale. Add Buttermilk. I usually add a total of cup of water while grinding rice. I dont recommend plastic containers for storing Idli batter. The batters are mixed together and seasoned with salt. How to fix a watery vada batter?. You can add a tablespoon of rava to the batter. Weeds are drastically reduced after mulching since sunlight is virtually shut out. The thick batter does not ferment well as there is not enough moisture and will result in hard idlis. If you dint know, electrical wet grinder was invented in Coimbatore. Normally, this results in a wonderful idli batter - but normally I soak for 24 hours. Idli batter is more thick in consistency than a dosa batter. You can also use split urad dal (white). The right consistency of the batter should be thick pouring consistency that falls with ribbons. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. It is famous for breakfast but it can be served for brunch, lunch, and even dinner. Once soaked, you can grind the batter. There are very reputable brands available in the market. Keep the idli batter in a warm place for up to 10-12 hours for fermentation. A smooth batter is also fine. Bowl 2: For the dosa batter, soak the toor dal and chana dal in a separate bowl and keep aside. Here is an example of a make shift pressure pan steamer. This time, I will try to explain how to store onions as long as possible so after colder weather or winter you can take them out and eat as fresh. The steaming process remains the same for Idli batter with idli rava and idli rice. When the batter is fermented for more than 12 hours (usually in colder climate), its possible that the colour on the top of the batter might turn slightly yellow. Heat the Idli pan with 1 cup of water and allow the water to boil. If you live in a hot or warm climate, then add salt as it does not allow the batter to get over fermented in the time duration of 6 to 8 hours. 22 - Remove the idly stand out, cool for 2-3 mins. In the end, you can also sprinkle some freshly made gun powder chutney on this preparation. Other Ingredients people add while making idli batter So I will do a separate post on Dosa, Please help.. After all the washing, a little bit of black husk - one or two here and there would remain and that's fine. Instant Pot Fermentation Method - Place the Instant Pot steel pot inside the Instant Pot and cover it with a glass lid. If youre using store-bought idli mix, the instructions will likely tell you to add water until the desired consistency is reached. Repeat until all the husk is removed and only the white part of the dal remains. Sabudana and Avalakki Add 1/4 tsp of baking soda or baking powder to the ground batter and then ferment. Search in pages . This Idli Recipe post from the archives first published on April 2012 has been updated and republished on March 2023. Elgi Ultra Bigg + 2.5-Litre Table Top Wet Grinder, When it comes to mixie, these are the brands that I like. ServeIdlihot or warm with sambar and coconut chutney. My mom and grandmom used just one recipe for both idli and dosa. In a separate bowl, rinse the urad dal and methi seeds a couple of times. Steaming idli this way also gives a soft texture. 16. Stir well and let the batter sit for 15-30 minutes before cooking. Steam it for 10 minutes over medium heat and turn off the heat. Check the expiration date of the brownie mix. Isnt it?. Yes, usually when the batter is fermented for more than 12 hours in colder climates, it might turn pale yellow but it's still good to consume. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. How to make idli batter using idli rava /rawa. So what is the consistency of the batter? Homofermentive and heterofermentive. Why the wet grinder method is superior than the mixie method? The thick mixture can be used for making idili. Remove and place the idlis in a warm container like a casserole. Her batter is always perfect consistency and ferments easily which is so important for making soft idli. Gummy vitamins are a delicious way to get your daily dose of vitamins, but what do you do when they melt? This indicates the right batter consistency. Use one for making idli and refrigerate the other container as is without stirring. If you have the time, go ahead and try this atleast once. new businesses coming to melbourne, fl Why selecting the dal is important. Cover the bowl or container with a lid and keep the batter in a warm place. I heavily fall for grinders manufactured from Coimbatore. #3. Some of the black husk attached to the dal will get seperated. Taste the batter and see if its any good for consumption. The batter is now ready to make idlis. Since they are made in a convenient mini format, you can even serve these Mini Spinach Idli .. Recipe# 41240. Although, too much methi will make the batter bitter so stick to the proportion mentioned. Grind Urad dal in High speed blender and pour batter to instant pot. Add 1 cups of water and blend until the batter is smooth. 10b - Add non-iodized salt. Instead, make dosa or Uttapam. 11b - Mix well using a spatula or preferably hands to incorporate air and help fermentation. Then continue with the grinding. how to fix watery idli batter. You can also idli with onion chutney, tomato chutney, peanut chutney and ginger chutney. Have a small table lamp running near the idli batter vessel. Grind it into a paste and mix well with the batter. 12b - Batter consistency is very important. I know many prefer a ratio of 1:4 including restaurants but I follow my mom's recipe and she uses a 1:3 ratio. Serve the steaming hot idli with coconut chutney and sambar. Thuni means cloth in tamil. It is naturally vegetarian, vegan, gluten-free and makes for one of the healthiest breakfast options served with Sambar and Coconut Chutney. The batter gets hardened losing the runny nature. Whisk the batter vigorously with a hand whisk. It absorbs all the sambar flavor, and tastes even more delicious!! Soak for about 8-12 hours. Save my name, email, and website in this browser for the next time I comment. Take a portion of it that you want to use now, add some baking soda and get it into the idly plates.. that's the easiest, quickest fix to still make idly if the batter hasn't risen. Also, you wont notice much sourness in your Idlis compared to Dosas or other steamed delicacies. Here are the super simple solutions to ease your problem. Number 2 and the most important factor. The ratio of dal to rice is very important for the perfectly soft idly. Come join us and learn! Add 2 cups of water. If it is not, then it is likely that the fermentation process has not had enough time to occur. 17. Additionally, you can preheat the oven to 160F and then turn it off. Post author: Post published: June 12, 2022 Post category: amalfi furniture collection Post comments: somerdale nj police chief somerdale nj police chief Don't open it often, this is to keep the ground batter in a constant temperature to ferment. Day 1 - Morning. If you give this recipe a try, please rate by clicking starson the recipe card. After fermentation, the batter will double, rise and turn light, fluffy and bubbly. Second, check the temperature of your kitchen if it is too cold, then the fermentation process will be slowed down. Construction Consultant & Engineering Services . The batter should be light and fluffy when completely ground. 9a - Transfer the ground rice to the pot with urad dal batter. 4 - Grind the urad dal to the light fluffy batter. The first important ingredient in making idli is the urad dal. To fix watery brownie mix, press down on the batter with a spoon and remove some liquid. Hamilton Beach Professional Juicer Mixer Grinder. It will also have a slightly sour aroma. Cover with the lid or pressure cooker lid without the weight (whistle) and steam for 10-12 mins (with external timer) on high heat. Soak rice and urad dal in water separately for a minimum of 3 hours. 6. Its the urad dal without its skin which has been split. Keep the batter inside a cup board or a shelf or some place warm. What equipment do you recommend? Here are some of the common questions I get asked frequently. Dont use an air-tight lid. I soaked the materials for 14ish hours. This results in watery, soggy idlis that are not very . There are two kinds of lactic acid bacteria. GL. brachychiton rupestris for sale; dyson hp04 energy consumption; henry county jail mugshots. Hope you enjoy this Idli Recipe !! Wait for 5 mins before opening the lid. The rice can have a fine rava like consistency in the batter. You need a sturdy pan that will retain the heat for making good dosas. Remaining batter can be stored in the refrigerator for a couple of days. Slightly under-fill the molds so that the idlis have room to rise. If it does not come out clean, then keep again for a few more minutes. If you would like to change your settings or withdraw consent at any time, the link to do so is in our privacy policy accessible from our home page.. Take the idli batter in a mixing bowl and add all the other listed ingredients to the bowl, except the oil. How long do I soak the ingredients? Placing a three to the four-inch deep layer of organic material on the ground surrounding your plants provides numerous benefits. Mix both the batters together in a large bowl or pan. Here is a dosa pan that I really like. This will deflate the batter a bit. Steam as usual. Dont add too much water. Serve hot with any chutney or sambar or just idli podi and gingerly oil. As an alternate solution of rice flour, you can also add wheat flour to the batter and beat well. You might have experienced the same taste with dosas made out of the store-bought batter. Since the fermentation process depends on the temperature, you will have to make some adjustments accordingly. Serve idli fresh and hot with chutney and sambar. When you mix it with the over fermented batter, it really helps in balancing the sour taste. Another important step for making soft idli batter is the ground batter's consistency. Then add cup of the reserved soaked water or fresh water and continue to grind. Temperature - For fermentation warm temperature is required and it generally takes anywhere from 8-15 hours for the batter to ferment. Pour little water on the back of the idli plate. In a separate bowl, rinse the urad dal and methi seeds a couple of times. Do not try removing idlies from the idli plates as soon as it comes out from the steamer. What can I do? This is the dal my mother and my grand mother used for a long time to make idli. Oven Method - For colder climates, keep it in a warm place like oven (turned off). Gender: Female. Add 1/4 tsp of baking soda or baking powder to the ground batter and then ferment. In colder climate, keep the batter for a longer time from 12 to 24 hours. Here is a video! Traditionally, a wet grinder is used to make a fluffy batter. If you add it a lot to the batter mixture, you will increase the chance of getting the over fermented batter in the end. When to add salt? If youre really craving delicious dosas on a Sunday morning, you can certainly make these dosas with over fermented batter. 2 - add fenugreek seeds to the rinsed urad dal along with enough water (3 cups), and soak in water for 6-8 hours or overnight. But now after so many years of experience, I can make really good idli and dosa. Batter got warm while grinding. The more you shake the kombucha, the morecarbonated it will become. However, there is a texture difference in both. I used 4 cups idli rice to 1 cup urad dhal. But of course, you cant use it in large quantities. The technical variety of parboiled rice thats referred to as simply idly rice is called as salem kara or salem car. I soaked for less time since it has been hot and humid. Check for doneness by carefully inserting a bamboo skewer or knife. There are a lot of steps and ingredients involved, and its easy to make mistakes. Sabudana (Sago) or Javvarisi is a by product of Tapioca root thats been cooked and dried. Invert the mould on a plate and gently remove the mould. Can I add water to idli batter after fermentation? you can also grind in mixer grinder. finally, enjoy instant idli using instant idli mix with chutney and sambar. There are many possible variations you can do with a basic idli batter. Manage Settings If your Appam batter is watery, there are a few things you can do to fix it.