How to know if idli batter is spoiled

In this brief guide, we are going to answer the question “How to know if idli batter is spoiled?”   with an in-depth analysis of methods to tell that idli has gone bad. Moreover, we are going to discuss the storage, nutritional value, and preparation method of idli.

How to know if idli batter is spoiled?

There are certain indicators that you can use to know whether your idli has gone bad or not.

Some of the signs of the bad idli include;

  • Sour flavor
  • Molds grew On the surface
  • Unpleasant odor

What are the methods to tell that idli has gone bad?

Following are some methods that you can use to inspect the bad idli;

Smell:

Freshly prepared idli smells different from the idli that has gone bad.

If you notice any unpleasant or foul odor of the idli, it means it has gone bad.

Flavor:

The flavor is another indicator to know whether your idli has gone bad or not.

If you notice the sour flavor of the idli, it shows that the idli has gone bad.

You can also observe the flavor of the idli by frying a small amount of it. If it still has a bad flavor, it means the idli has gone bad.

Texture:

Another way to know whether your idli has gone bad or not is by looking at its texture.

If you notice any molds or fungus growing on the surface of the idli, it also indicates that the idli has gone bad and can no longer be used.

In this way, dispose of it.

What is the shelf life or the idli?

  • The shelf life of the fermented idli is very short and it can also be stored in the fridge for a maximum of  5 days.
  • Refrigerating the idli at 4_8 degrees celsius is the best way to increase the shelf life of the idli which is 5_7 days.

However, if the idli has been stored longer than this period in the fridge, it will become hard.

Can you eat the idli left overnight?

Yes! You can eat the idli which has been left overnight at room temperature.

Idli stays fresh till the next day at room temperature, so you need not refrigerate it in this way.

How idli is stored?

  • Idli can be kept at room temperature if you have to use it in a day. It will stay fresh in this way.
  • Because it will be protected from getting hard in the refrigerator.
  • However, if you want to store idli for a longer shelf life which can be 5_7 days, you can keep it in the refrigerator at 4_8 degrees celsius.
  • On the other hand, you can also freeze the idli and reheat it to use again. In this way, idli can be stored for 2 months.
  • You can use any method for reheating such as steaming etc.
  • Always store the idli in an airtight container to avoid its exposure to moisture and air.

What is the nutritional value of the idli?

The nutritional  value of a single medium-sized (regular) idli is as follows;

  • 35-39 calories
  • 2-3 grams of protein
  • 2-5 grams of dietary fiber
  • 6-10 grams of carbohydrates
  • 1-5 milligram of iron
  • trace amounts of calcium, folate, potassium, and vitamin A 

How to make idli?

There are several methods used to make idli.

You can also prepare the idli by the method given below;

Required Time:

  • Preparation Time:9 hrs
  • Cooking Time:25 mins
  • Total Time:9 hrs 25 mins

Required ingredients:

Following are the ingredients that are needed to make idli;

  • 1 cup regular rice + 1 cup parboiled rice or 2 cups idli rice or 2 cups parboiled rice
  • ½ cup whole or split urad dal – 120 grams whole or split urad dal (husked black gram)
  • ¼ cup thick poha – 20 grams (flattened rice)
  • ¼ teaspoon fenugreek seeds (methi seeds)
  • 2 cups water – for soaking rice
  • 1 cup water – for soaking urad dal
  • ½ cup water – for grinding urad dal or add as required
  • ¾ to 1 cup water – for grinding rice or add as required
  • 1 teaspoon rock salt (edible and food grade) or sea salt
  • oil – as required to apply to the idli molds
  • 2 to 2.5 cups water – for steaming idli

Preparation:

  • Rinse the regular and parboiled rice.
  • Add rinsed poha to the.
  • Add water and mix them and let them stand for 4_5 hours.
  • Also, soak the urad dal with methi seeds in a separate bowl.
  • Drain the urad dal and grind the urad dal and methi seeds with ¼ cup of water.
  • Grind the rice also and mix it with the batters and add salt to it.
  • Mix and let it stand for 8_9 hours.
  • Grease the molds of idli and put batteries into them. Then steam them in a pressure cooker for 12_15 mins.
  • Idli will be prepared and served hot with coconut chutney and sambar.

Here are more recipes for the idli.

Conclusion:

In this brief guide, we answered the question “How to know if idli batter is spoiled?”   with an in-depth analysis of methods to tell that idli has gone bad. Moreover, we discussed the storage, nutritional value and preparation method of idli.

Citations:

https://timesofindia.indiatimes.com/readersblog/bubblybarebones/benefits-of-eating-idli-sambhar-in-your-breakfast-19044/
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6098797/#:~:text=2015%3B%20Saravanan%20and%20Shetty%202016,5%20days%20

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