If I use two or three cups of rice to prepare rice in a pressure cooker, I have to add plenty of water, pressure-cook it until one whistle and wait for around 1.5 hours until I open the pressure cooker. However, for idli or dosa, the raw rice + urad dal is ground to form a paste and allowed to ferment. Then it's either steamed (for idli) for 10 minutes or poured onto a surface or flat pan, and cooked for just a few minutes.
The primary questions:
- I don't understand how this gives the batter enough time to get cooked fully. Compared to how much time and extra water it took to cook rice grains in the pressure cooker.
- Also, won't such a process prevent a lot of the bacteria and yeast from getting killed?
- Does it make more sense to partially or fully cook the majority of the rice grains in a pressure cooker, before mixing it with the raw urad dal and a tiny bit of raw rice ground in a mixie or stone grinder (to bring in the bacteria and yeast)?
Reason for asking:
I used a mixie to prepare the batter (so had a slightly coarser texture). Fermentation only began a little, since the ambient temperature here is 21 degree Celsius. The idli and the dosa I prepared with this batter, didn't seem to get cooked fully. It still had a bit of rawness to it.
Some initial searching I did revealed:
- Bacteria: Leuconostoc mesenteroides, Streptococcus faecalis, Lactobacillus fermentum and Bacillus amyloliquefaciens help in souring and leavening. Yeast: Saccharomyces cerevisiae, Debaryomyces hansenii and Trichosporon beigelli produce flavour, enzymes and helped in the saccharification of starch. source
- Batter ferments best at 28 degree Celsius and an initial pH of 4.5. source
- Mixie has a lesser chance of causing starch damage, compared to a stone grinder. source
- The aerobic bacterial count increases in 16 hours. source