This is one kitchen experiment that didn't go awry.
I had just made idli batter and wondered about the outcome if I used some of it in the waffle maker.
This is what I did:
- Mixed about 1/8 tsp of yeast into two cups of idli batter and let it sit for a while, 5-10 minutes.
- Poured generous amounts of the batter in a well oiled waffle maker. (If enough batter is not used, the results are quite disastrous where the waffle separates into two layers. Not good.)
- Waited for the 'ready' indicator to light. (The ready indicator may change with the brand of waffle maker. Mine is a simple one, red light for 'not ready' and green light for 'ready'.)
- Voila, waffled idlis.
Nice and crunchy.
They were gone in no time. Not that we need any coaxing to consume idli or any of it's relatives.
I tried using fermented idli batter as well but the results were very disappointing. The batter stuck to the sides very badly and increasing the amount of batter didn't help one bit. They looked very sad.
