Dosa Batter & curd should stay fresh during summer..!?

Summer has arrived. At this time, many people complain that all the homemade flour and curd are going sour. Due to high heat, it ferments quickly and becomes tasteless. Here you can see how you can use batter and curd for a long time without wasting it. If you want to keep the idli dough from fermenting for a long time, you have to be careful while grinding the batter. While grinding the flour for idli or dosa, first take the whole in a vessel and keep it in a bridge. Do not add salt at all. salt should be added only when mixing the required flour.
If you add salt in full in the sun, the dough will ferment quickly. Do you mean we only know this? Not only that put betel leaves without removing the stem in the batter. If you do that, the dough will not rise quickly. Especially betel leaves should be pressed into the batter. Not only betel but also the Karpooravalli plant will help us to keep the flour from fermenting. You must know that there are many medical facilities in Karpooravalli. Pick 4 or 5 leaves from the Karpooravalli plant and put them in flour. The alkalinity present in it will prevent the dough from fermenting. The smell of Karpooravalli will not come from the flour. Yogurt is our body's best friend in hot weather. There are simple tips to keep it from spoiling for long days. Yogurt ferments within 2 days of freezing. As far as curd is concerned, workers say that if it is not thick and sour, you can eat even a pan of rice. To curdle the milk as described here, first add a tablespoon of curd to the bowl. Pour a tumbler of lukewarm milk along with it and drink the milk like tea. After that, it should be poured into a ceramic pot or clay pot at home and covered. If you do this, the curd will become thick and it will taste like the curd you get in the store without fermenting for a long time. Never make the mistake of freezing the yogurt in the same container as the milk. After boiling the milk, it should be transferred to another container and only after that, it should be frozen. These tips will help you to prevent batter and curd from fermenting quickly during hot summers.

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