tag:blogger.com,1999:blog-1259675549353561670.post2711332115842337170..comments2024-03-13T03:12:50.582-05:00Comments on Preethi's online cookbook: Kancheepuram Idlykittymattihttp://www.blogger.com/profile/08933104727276970574noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1259675549353561670.post-7627300414085383182009-07-21T16:13:49.831-05:002009-07-21T16:13:49.831-05:00hi!
Actually for both the questions, the answer is...hi!<br />Actually for both the questions, the answer is either way! <br />You can add tadka and salt as soon as you make the batter for convenience or just add them before steaming.<br />Too much of salt might retard fermentation, however we only add salt to taste, so it is ok:)<br />If you like the tadka fresh, add it after fermentation. Actually it is ok to do it either way as per our convenience,kittymattihttps://www.blogger.com/profile/08933104727276970574noreply@blogger.comtag:blogger.com,1999:blog-1259675549353561670.post-32288590712236487142009-07-21T12:33:09.907-05:002009-07-21T12:33:09.907-05:00Hi Preeti, I would like to know if we have to add ...Hi Preeti, I would like to know if we have to add the tadka and then let the batter ferment for kancheepuram idli, or the tadka is done after fermentation and before steaming. And also myself not being a south indian, most of the recipes ask to add salt to the batter after grinding and then let it ferment, so i wanted to know if adding salt anyway helps with fermentation process. ThanksAnonymousnoreply@blogger.com