As much as we love Chole-Bhatura, Rajma and Kadhi Rice, we love South Indian cuisine equally. In a city like Delhi, along with all the flavors of North Indian, South Indian cuisine is also available. Dishes like Idli, Dosa, Vada, Uttapam and Rasam have become an important part of our menu today.

Most of us make the batter for things like Dosa, Idli etc. at home. Traditional and home made batter tastes good, but if you add a little flavor to the batter then it can taste even better.

Even if you are preparing the batter for the first time, if you add some things to it, then the fun of South Indian dishes can be doubled. Today we are going to tell you five such things which will make your batter even more delicious.

1. Make crispy idli with fenugreek seeds

Eating dosa is enjoyable only when it is cooked properly. The masala and crispy layer of potato increases the appetite. Along with this, coconut and tomato chutney and sambar becomes even more delicious. Now let us tell you how you can make it crispy.

First of all, keep in mind that the ratio of all the ingredients should be correct. While preparing this, add one spoon poha and 1 teaspoon fenugreek seeds in it. Grind it well. It contains natural compounds that help in the process of fermentation. Additionally, it provides a great texture, making the dosa crispy. When the batter is ready, just pour it into the pan and let it become crispy and Coconut chutney Have fun with.

Also read: Follow these grandmother's secret hacks to make perfect dosa batter

2. Make spongy idli with sugar

Fruit salt or baking soda is often added to make idli spongy. Correct ratio of rice and pulses also improves the fermentation process of idli which makes the idli soft. You may have never heard of the hack of making idli by adding sugar, but it makes the idli soft and also gives light sweetness.

However, sugar indirectly helps in the fermentation process. It serves as food for yeast and bacteria, which improves the fermentation process. This is why you should also prepare it by adding sugar once. Additionally, the slight sweetness in the batter enhances the flavor of the idli.

3. Add cold water while making the batter.

We definitely use water while making batter. But do you know how perfect cold water can make your batter. Yes, adding ice chilled water improves the texture of idli and dosa batter. This gives you a smooth and creamy consistency.

The low temperature of the water prevents the rice and lentils from becoming too soft. Since the batter is fermented by bacteria, there is a risk of it spoiling quickly. Adding cold water reduces the growth of bacteria. With this, you can store the batter for a long time even during summer.

4. Add betel leaf or celery leaf to the batter.

After making the batter in summer season, you cannot store it for long. Due to the heating process of rice and pulses, the batter keeps fermenting, due to which it spoils quickly. If you want to prevent over-fermentation, keep a lid on the batter while storing it. Betel leaf Or add celery leaves and keep aside. The alkaline nature of the leaves stops the fermentation process, thereby preventing the batter from over-fermenting.

Read this also: Dosa will become absolutely crispy if you do not make these mistakes

5. Use aromatic herbs

If you want to make the batter more tasty and flavourful, you can add aromatic herbs to it. Before making the batter, soak things like a little ginger, garlic, garlic leaves, green chillies and curry leaves along with lentils and rice. Grind these also with pulses and rice.

You can increase or decrease these ingredients as per your taste. Just be careful not to overpower your batter. In the beginning, prepare the batter by adding less ingredients. Then see what kind of boost your batter gets. It will taste good and will also be good for health.

Now tell us how our hacks worked? If you have any thoughts of your own regarding this article or want to share any hack, then tell us by commenting in the comment box above our article.

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