South Indian cuisine has become one of the comfort foods of India. Be it hot idlis, crunchy dosas, feathery appams, or crunchy vadas – there are so many delicious dishes to choose from. Rice and lentils are used prominently in many South Indian dishes, as they are ground together and fermented overnight. This batter can then be used to prepare many South Indian dishes. There are two major ways to prepare multipurpose South Indian batter – using raw rice or steamed rice. Recently, food researcher Sweta Shivakumar conducted a unique experiment comparing two batters. to keep track:
Why is it always called for boiled rice in idli/dosa recipes? Or idli rava (which is essentially light boiled)?
What happens if we make idli, dosa batter with just raw rice?
To find out, I did an experiment and here are the results: pic.twitter.com/XotvQoQt9Y— Shweta Shivakumar (@Upgrade_My_Food) December 10, 2021
Experiment:
Make 2 batters -> 1 with urad dal + boiled rice, another with urad dal + raw rice.
Check out the difference between these 2 types of batter, idli and dosa.
Step 1: Soak pic.twitter.com/VJjScIUs62
— Shweta Shivakumar (@Upgrade_My_Food) December 10, 2021
(Also read: british man call idli Boring, Shashi Tharoor and a bunch of Native Netizens are not happy,
The tweets were shared by Shweta Shivakumar on her handle @Upgrade_My_Food. This unique experiment has garnered over 2.8k likes and hundreds of comments and retweets. In the thread, she explained that she was trying to understand the difference between idli By using prepared batter vs boiled rice with raw rice. The aim of the experiment was to find out the difference between the two batters in terms of texture, as well as the idli and dosa that were prepared from it.
First, Shivakumar soaked both the versions of the rice and then used equal proportions of urad dal and water to grind both the batters. He noticed that the slurry made from raw rice was much smoother than steamed rice, Next, he fermented the two batters and observed that the raw rice idli batter takes longer to ferment. As far as the batter prepared idlis and dosas are concerned, the researcher said that the idlis were puffed up more in the boiled rice batter. On the other hand, dosa is more crisp and tasty when made with raw rice batter. Take a look at his comments:
Conclusion:
Batter
Steamed rice batter ferments quicker and easier than raw rice batteridli
Idli cooks better with boiled rice than raw rice, is more springy and spoilsdosa
Dosa made with raw rice batter is more crispy and tastier.- Shweta Shivakumar (@Upgrade_My_Food) December 10, 2021
This idli The batter experiment made for a really interesting insight! What do you think about the use of Twitter users? Tell us in the comments below.
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