Meal Preparation

Saturdays are usually a busy day for me as I spend most of my time to prepare for my weekday Meals.

 

 

I will chop my veggies, prepare My base gravy, soak and Make sprouts, Peel Garlic, Make my Ginger Garlic paste etc. So today I am going to share some prep that I did in my kitchen for the weekday.

 

I usually wash and dry all my veggies before chopping them. So that's the 1st thing I do as soon as I get up so the veggies are dried off. Even a drop of water on the veggies would spoil the whole pack, so be super careful. I also pat them dry between 2 kitchen towels before chopping them.

 

We consume loads of vegetables so I prepare loads of them, you can prepare them based on your consumption.

 

• Wash and pat dry all your veggies for chopping.
•  Prepare the Base Gravy and allow it to cool. Click here  for details on how to prepare this.

 

 

Take your French beans, Broad Beans etc and remove the strings and chop them as per the required size.

 

 

Peel the carrot skin and chop them, I needed them as Sticks so I have chopped them accordingly. .

 

 

Shred the cabbage and store.

 

 

Peel the Garlic Skin and keep it for later use like for making Tadka, Sauce etc.

 

 

 

I also got some Parwal , so I have cut them into Juliennes.

 

 

And some Bitter gourd sliced (This is not regular BG, I think its called as Kolkotta BG)

 

 

I also made some Schezuan Sauce , Click here for recipe

 

Also make Sprouts you require for the week and store them. Click here on How to make Sprouts.

 

 

 

Some Tips:

 

Invest in some Tupperware and Zip Lock bags. They help a long way in storing the prepared Veggies and Gravy.

 

I don't chop Watery veggies as in my experience , they spoil faster if they are chopped.

 

I also prepare Ginger Garlic paste and store them.

 

While packing, separate the portion you would cook and store them. Once you take them our of the refrigerator don't try to Freeze them again.

 

I also buy loads of Peas when they are in season and peel them and store them in smaller portions.

 

 

 

 

DIY: DDL (Dulce De Leche)

From the time I started baking, I have heard about this DDL. I was always skeptical about making this as it involved using Pressure cooker. But I mustered some courage and made it, believe me, it was AWESOME. I literally had to hide it from mu hubby who was gulping it. Yeah it was that tasty.



Anyway, DDL is yum on its own, however I decided to make some Brownies with it. I will share the recipe in my next post.



But for now, lets make some DDL.

Ingredients

Condensed Milk - 1 Can (I used Milk Maid, Amu Mithai Mate also works fine)

Method

• If the can contains any plastic lid remove them.
• Fill half of the Pressure cooker with water and place the can in the water.
• Don't place the can standing in the cooker, tilt the cans on its side so the can is fully immersed in water.
• Close the lid and put the weight on, keep the stove on high flame.
• After the 2st whistle reduce it to Low Flame, and leave it on low flame for 30-45 minutes.
• After 30 minutes finish off the flame and allow it to cool on it own.
• Once its completely cooled off open the tin and voila DDL is ready.

Note:If you are planning to use them later please store them in refrigerator. Seriously, if you want to use it later, don't taste it all or else you will finish everything and there ill be nothing left to store :-) It Happened with me couple of times. 

How to Make Basic Onion Tomato Gravy in Bulk

For most of the curries/gravies that we make, the base is the Onion- Tomato. if you are on a busy schedule, making them in advance during weekends, will surely help you to save time during weekdays and you will be motivated to cook More often as it will be less time consuming.

Especially if you have a Food processor, you can save more time as the chopping of Onions and Tomato can be done in a jiffy.

The measurement that I have given below helped me to cook Lunch and Dinner for a full week. Depending on your need, you can double or Half the recipe. You can also adjust the amount of Chilly powder to suit your taste.

Please do read the notes section on how to preserve this.

Ingredients

Onions - 1 Kg (Peeled and Chopped)
Tomato - 750 grams (Chopped)
Ginger Garlic Paste - 1/4 Cup
Red Chilly powder - 3/4 Cup
Coriander powder - 1/2 Cup
Cumin Powder - 2 tablespoon
turmeric Powder - 1 Tablespoon
Oil - 1/2 Cup

Method:

• Heat a pressure cooker with Oil and add the chopped onions once the oil is hot.
• Saute the onions till they are done, this may take 8-10 minutes.  
• Once the onions are done, add the Tomato and Saute.
• Add salt at this stage as it will help us to cook the Tomatoes faster.
• Saute till the Tomato is done, this will take 8-10 minutes.
• Now add the Ginger Garlic Paste and saute.
• After 3-4 minutes, add Turmeric powder, Red Chilly powder, Coriander Powder, Cumin Powder and mix well.
• Now completely put the stove on simmer and cover the Pressure cooker with the lid with the gasket on and put the weight too.
• Allow it to cook on simmer for 2-3 whistles.
• After 3 whistles, allow it to cool on its own and then open the pressure cooker and mix well.
• You will see the Mixture is well cooked and Oil and Masala is separated.
• Now allow the Masala Mixture to completely cool to room temperature.
• Based on your usage, divide into portions and place it in the freezer.

Notes:

• If you have noticed, there is not a single drop of water used in this recipe, the moisture from Onion and Tomato is good enough to cook the Masala.
• Cook the recipe on Medium flame, till you put the lid on and once you put the lid on cook on simmer.
• Don't add water, the masala wont stay good, It will spoil within a day.
• The Masala should be completely cooled, before packing and storing.
• Use Zip Loc bags or Air tight Boxes to store the Masala.
• If you would require 1/2 Cup of Masala for one time cooking, pack only 1/2 Cup of masala in a packet or Box.
• Thaw the masala before using it for cooking.
• I usually cook my lunch at 0900, so my practice was to remove one packet of masala from the freezer at 0600 and leave it in fridge till 0800 and on my kitchen counter at room temperature till 0900.
• Never freeze the thawed Masala.
• I used this recipe to prepare a lot of North indian Gravies,biriyani, Sambhar etc.
• Never attempt to store all the prepared masala together and scoop out only how much masala is required, the masala spoils faster.
• I have stored it for a month and it stays good, I am sure whether it will stay beyond that.

Baby Corn Fritters/Bhaji 

We all love Bhajjis, especially during winters they are a must have. This recipe is a sure shot way to get crispy Bhajis. I have used baby Corns, you can use Onions, Chillies, Paneer anything you like.

So in this recipe I would sharing how to make the basic Bhaji batter that can be used to make Bhajji or fritters.

Ingredients
Besan/Gram flour - 1 Cup
Rice Flour - 1/2 Cup
Sooji/Rava - 1 Tablespoon
Turmeric Powder - A generous Pinch
Hing/Asafoetida - A generous Pinch
Salt - To taste
Ginger Garlic Paste - 1/2 Teaspoon
Red Chilly Powder - 1/2 - 1 Teaspoon
Garam Masala - A pinch
Chat Masala - A pinch
Baby Corn - As needed (Parboiled)
Drinking Soda - As required  (Refer Notes)
Oil - For Frying.

Method

• In a kadhai, place the oil for heating on the stove on Medium flame. 
• In a mixing bowl, add all ingredients expect the Baby corn and soda and mix well. 
• Now to this add drinking soda and mix till till you get the batter of a thick Doa batter consistency.
• Now Take Baby corn and dip it in the batter and place it carefully in the Hot oil and cook it till it becomes Golden Brown on all sides.
• Remove it using a slotted ladle and keep it on a Paper Towel to drain excess Oil.
• Serve hot with tea/Coffee. 

Notes:

• You can use water instead of Drinking Soda to prepare this dish. Using Drinking Soda makes the Mixture Airy and lighter.
• I have also seen my mom add Warm Oil to the Bhajji mix. She mixes all ingredients and adds some Warm Oil and leaves it for a minute or 2 and then adds Water and prepares the Bhajji.
• Ensure that the batter is not too watery or else it wont stick to the Baby corn or any other ingredient you are using to make Bhajji.
• Ensure that the Oil is at medium heat, if its is too much of heat it will then only the outer layer will cook and the inner layer will remain uncooked.
• If the Oil is not hot enough then the Bhaji will drink the Oil and it will be too Oily. 

Homemade Schezwan Sauce/Schezuan Sauce

I had already posted a recipe for the Homemade Schezuan Sauce, this is a much tastier version of my earlier recipe. Got this recipe from here.

I made Paneer Schezwan and Schezwan Fried Rice and they tasted Yum. I will post those recipes too quite soon.

Ingredients

Tomato Ketchup - 3 tablespoon
Dry Red Chillies - 30 (Remove the top portion and empty the seeds)
Garlic - 20 Cloves (peeled and crushed)
Ginger - 4 tablespoon (grated)
Soya Sauce - 1 tablespoon
Vinegar - 1/2 teaspoon
Water - 1 Cup
Black pepper Powder - 1 teaspoon
Sugar - 1 teaspoon
Salt - As per your Taste
Oil - 1/4 - 1/2 Cup (The original recipe suggests 1/2 cup but I used 1/4 Cup and it tasted good)

Method

• Place the De-seeded Dry Red Chillies in a pan and pour 1 cup of water into it.
• Allow it to boil and then simmer for 5 minutes.
• After 5 minutes, switch off the flame and drain the water.
• Keep the water aside and do not throw it away.
• Now take the Red Chillies in a blender and grind it into a smooth paste.
• Use the reserved water to grind this.
• Now place a kadai on the stove and add the Oil.
• Once the Oil is warm, add the Garlic and Ginger and saute for couple of minutes.
• Now add the Red Chilly paste and stir well.
• To this add Tomato ketchup,Soya Sauce, Pepper Powder, Sugar,vinegar and Salt and mix well.
• Simmer this sauce for 8-10 minutes or till you get a nice thick consistency and the raw smell is completely gone.
• Store this in a Sterilised Bottle for a week.

DIY - Sprouted Moong

Most of us use sprouts for our salad, or breakfast. We know that sprouts have more nutrition than the Non sprouted Dal. 

In the supermarkets, they sell these in packets that is ready to use , however I am little comfortable with picking them. I prefer to make them at home as it is easy and No great work is involved.

Ingredients

Green Gram Dal - 1 Cup (You can use any Beans, Black Channa or Kabul Channa)

Method

• Wash the Moong nicely and soak it in fresh water for at least 5 hours or overnight. 
• After soaking, drain all the water and place it clean kitchen cloth.
• Tie the kitchen cloth and leave it undisturbed aside for at least 6-8 hours
• Another trick I picked up from mom is after tying the kitchen cloth place it in a Casserole and leave it undisturbed for 8 Hour. 
• Depending on the beans you are using you have to leave them undisturbed for 1-3 Days.

Tamarind Rice/Puliyogare/Puli Sadam

Yum, Yum and Yum. I am generally a great fan of Mixed rice then standard Rice and Sambar. However everyone in my house likes Rice, Dal or Sambar.

In terms of Mixed rice, I make Lemon Rice and Fried Rice quite often. When it comes to tamarind Rice, I just cant eat it made with Store bought powder or paste as according to me they taste nothing close to home prepared Tamarind Paste.

You can make and store them for about a month  however I am a firm believer of making it fresh and consuming. I usually make the paste in evening and allow it to sit overnight and mix it with rice in the morning and have the rice in afternoon. Keeping the paste overnight ensures that the Dal and peanuts gets the tangy flavour. Mixing the rice and keeping it till afternoon ensures that the flavour is enhanced in rice too.

Ingredients

Cooked Rice - 4 Cups
Channadal/Gram Dal - 1 Tablespoon
Chilly powder - 1/4 Teaspoon
Green Chilly - 2 Nos (Chopped)
Coriander Powder - 1 Teaspoon
Cumin powder - 1 Teaspoon
Curry leaves - few
Fenugreek Seeds - a Pinch
Hing or Asafoetida - a Generous pinch
Mustard seeds- 1/2 teaspoon
Red Chilly - 3 Nos
Tamarind juice - 1 Cup
Turmeric Powder - 1/4 Teaspoon
Roasted Groundnuts - 4 Tablespoon (As per taste, I have added more so you can something between 1 Tablespoon to 4 Tablespoon )
Oil - 3 Tablespoon (Gingelly Oil Preferably)
Salt - To taste

Method

• Heat Oil in a pan and add the Mustard seeds and once they splutter add the Red Chilly and saute for a minute.
• Then add Fenugreek seeds, channa dal, peanuts and cook them.
• Then add curry leaves, Asafoetida,green chilly,turmeric powder and add the Tamarind Juice.
• Then add Chilly powder, Coriander powder and Cumin Powder and mix them.
• Cook the gravy till the Oil oozes out which may take about 10-15 minutes.
• Once the Oil oozes out, stir it again and cook it for again 10-15 minutes and add salt.
• Cool the mixture and mix with Rice and serve with potato Fry.

Notes:

• The important component of the Tamarind rice is cooking of Rice. So I am sharing how I make Rice for Tamarind Rice.
• I usually use Boiled Rice to make Tamarind Rice as it has a better flavour and gives a good texture.
• For regular use I use 1:2.5 Ratio of Rice:water and soak them for 15 minutes before cooking them.
• While making Tamarind I use 1:2, Rice and water and soak my Rice for 30 minutes.
• Once the Rice is cooked, I take a Broad plate and add the Cooked Rice in it and allow it to cool down completely.
• The Broader the plate the better the texture of rice.
• To spread the rice you can use a fork if you are a beginner so you wont make the Rice all mushy.
• Once the Rice is completely cooled down, add the cooled Down Tamarind paste and mix carefully not to break the Rice.
• It is also important that you taste the rice and acordigly add Tamarind paste and salt if required. 

Lemon Curd 

This is the first time I made Lemon Curd, funny thing I never knew Lemon Curd does not have Curd. This tastes yum and refreshing. I got this recipe from here.

Ingredients

Eggs - 3 Eggs
Lemon Juice- 1/3 Cup
Lemon Zest- 1 Tablespoon
Unsalted Butter - 4 Tablespoon
Powdered Sugar - 3/4 Cup

Method

• In a bowl, whisk eggs, Sugar and Lemon Juice. 
• Use Double Boiling method, place the bowl with Egg,sugar and Lemon and top and whisk continuously.
• If you do not stir continuously egg will get cooked.
• Keep whisking till the mixture gets thick (For me it took 12 minutes)
• Remove this mixture from the flame and add butter and Lemon zest and mix well.
• Cool this mixture, the mixture will become thick as it cools down.
• You can store this in refrigerator for a month. 

Basic Whole Wheat Oats Pastry Shell / Whole Wheat Tart 

Pastry shell or Tart shell is a basic base to make any Tart or Quiche. It is usually cooked with loads of butter and Maida, so I did some searching and found this healthy version of Shell.

Believe you in me, this Tart also tastes just as amazing as the regular Tart shell. I plan to post the recipe of the Maida version too very soon. It is high time I need to work on my time management, these days with too many things my time management is going hay wire, need to fix it soon.

Ingredients

Whole Wheat Flour  - 1 Cup
Rolled Oats - 1/2 Cup (I have used Quaker)
Olive Oil - 1/3 Cup (Use Melted butter for a buttery tasting shell)
Dried herbs - 1 Teaspoon (Optional)
Garlic Powder - 1/2 Teaspoon (Optional)
Baking powder - 1/2 Teaspoon
Salt -  1/2 Teaspoon
Milk - 1/2 Cup (Can use water too)

Method

• Dry roast the Oats for couple of minutes and then grind it into a powder.
• To this mix all the ingredients except milk and Oil
• To this mixture, add butter and oil and rub it in till it looks like bread crumbs.
• To this add milk little by little and knead it into a smooth dough
• Cover it with a cling film and rest it in refrigerator for 15 minutes. You can skip this step, if you are pressed for time.
• Now take a tart tin or Pie dish and slightly grease it with butter or oil
• Roll the prepared dough into  big circle and place it on the Tart tin and cut off the extra edges.
• Poke the Tart shell using a fork so the base is crispy.
• Bake it for 10-15 minutes at 200C or it is golden brown.
• Using this we can prepare Quiche, Tarts or Pie. 

Gulab Jamun with Milk Powder 

Gulab Jamun.....Hmmmm.... Who does not like this sweet and that too with vanilla ice Cream it tastes heavenly... Usually we make Gulab Jamun with Khoya which is not available so readily, so I make Gulab Jamun using Milk powder.

Ingredients
For The Jamun:

Dry Milk Powder - 1/2 Cup
Maida/APF - 2 Tablespoon
Ghee - 1 Tablespoon
Cooking Soda - a pinch
Milk - As much as required to make a dough
Oil - For deep frying

For the Sugar Syrup:

Sugar - 2 Cups
Water - 2 Cups
Green Cardamom- 2
Rose Essence - Few Drops

Method

• Place the sugar,water and cardamom in a bowl and stir it.
• Now place it on the stove and let it boil till the sugar is dissolved. Stir it intermittently.
• Once it boils, simmer the stove.
• Meanwhile in a mixing bowl all the ingredients and add milk little by little and knead well to a dough consistency.
• Make it into balls or any shape you want.
• Meanwhile, heat Oil for frying the Jamuns.
• The temperature of the Oil is very important so take a small pinch of dough and check.
• The temperature is when the dough sits in the bottom of the Pan and slowly comes to the top. 
• Once the Oil temperature is ready, drop the prepared balls into it and fry them till they are brown in colour.
• Remove the Jamuns and drop them on the simmering Syrup and switch off the stove.
• Soak for 1-2 Hours and serve.

Tips

• Usually the sugar we use is clean, however after mixing the sugar with water if you feel it is not clean as you want, then use this tip. When the sugar syrup is simmering add a tablespoon of milk and leave it for a minute. If the syrup is dirty then it will come to the surface which you can remove using a spoon or strain it.
• If you are making them in large quantities cover the prepared Jamun Balls with a wet cloth so that they do not crack.
• For even browning of the Jamun while frying them rotate the oil.
• Ensure that the syrup is warm when you drop the Jamuns in them. This will ensure that the Jamun absorbs the sugar syrup.

Mint Chutney

This is one chutney that's so refreshing. It can be used as a spread on Bread or had with Dhokla or Upma.

It just tastes great with all cuisines.

Ingredients

Mint Leaves - 1 Cup (Washed)
Coriander Leaves - 1/2 Cup (Washed)
Ginger - 1/2 Inch (Skin peeled and chopped)
Green Chillies - 3
Tamarind - 1/2 inch Piece
Salt

Method

• Place all the ingredients in a blender and Blend it into a smooth Paste.
• If required add a tablespoon or so of water.

Bisibelabath Masala

Sorry for not posting for some time. My Laptop conked off and I am no expert to blog from my Smart Phone. My Laptop is yet to be fixed, however somehow managed this post from another old laptop.

Bisibelabath is one of my  favorite rice recipes. The recipe is the combination Rice, Dal, Tamarind juice and the Bisibelbath masala with shallots and green peas.

The core ingredient of this is the Bisibelabath masala. The taste and flavour of this recipe comes from the Masala. So lets look at how to make Bisibelabth Masala.

Do come back and check my blog on how to make Bisibelabath using this masala.

Method

Gram Dhall - 1/4 Cup
Coriander seeds - 1/4 Cup
Dry Red Chillies-10 Pieces
Dry coconut - 1/4 Cup (Koppara)
Poppy seeds - 1 Teaspoon (Optional)
Cinnamon/Cloves/Black Cardamom - 1 Each

Method

• In a kadai, roast all the above ingredients in a teaspoon of oil.
• As each ingredients has its own cooking time, roast them separately.
• Grind them separately and mix them together.
• If you want to make this ahead of time and store it, then add all the ingredients except Dry Coconut, add coconut on the day of using it.
• You can roast and grind them together if you know the time each ingredient would take to cook. 

Curd

My favourite dish. It tastes heavenly. I love Curd Rice with Vadoo Mango or Roasted Potatoes. Being a chennaite, having curd is a natural way to escape from Curd.

I always always have stock of Curd at my house. I believe I got this habit from my Dad. He needs curd as a part of his food and you can always find Curd at my Mom's house too.

It may sound simple, however making a Good curs is an Art.

In this post, I will share the tips to make perfect curd that you can cut and will taste heavenly.

Ingredients

Milk - 500 Ml
Curd - 1 tablespoon (To set the curd)

Method

Boil Milk. To set curd, the milk should be warm and not hot or cold.

 If you have a candy thermometer cool  the milk till it is between 40-45C

To the warm milk, add 1 talespoon of curd and mix and cover.

Keep it in a warm place (On the kitchen counter) so it will set fast and evenly.

Palak Gravy

When it comes to adding Greens to my cooking, the first Green that comes to my head is Palak. As the cleaning time is less compared to any other local Green that is available. It can done fast and it is tasty and goes well Mushroom,Paneer or Alo.

In this recipe, I am sharing how to make the Basic Palak Gravy. You can use as such or add Mushroom,Paneer etc.

Ingredients

Palak - 2 Bunches (Cleaned,washed and roughly Chopped)
Onion - 1 (Medium, roughly chopped)
Tomato - 1 (Medium, roughly chopped)
Ginger Garlic Paste - 1/4 Teaspoon
Chilly powder - 1 Teaspoon
Dhania Powder - 1 Teaspoon
Garam masala - A pinch
Salt and Oil.
Ghee - Optional

Method

•  In a vessel, bring a cup of water to boil.
• once the water starts to boil add the Palak and cook for 4-5 minutes.
• Then remove it and keep it aside. (Don't throw the water)
• In the vessel, add a teaspoon of oil and add the onion,tomato at an interval of 2 minutes.
• Then add GG paste,Chilly powder,dhania powder,salt and Chilly powder and saute well.
• Then add the water from the palak and let this masala cook well.
• Once the masala's raw flavour is gone, allow it to cool.
• Meanwhile, In a blender add the the cooked/blanched Palak and make it into a puree.
• Once the masala is cooled, make that also in to a puree.
• Now in a kadai, add the Palak Puree and then add the Masala Puree.
• Bring it to boil and check salt.
• Add  a teaspoon of ghee before switching off from the stove. (Optional)

Notes

• Whenever you cook Greens, you should never cover them. 
• Never take the shortcut of adding the Palak and masala together in the blender and make a Puree. It tastes bitter.
• So puree them separately and then add together in the kadai. 

Chocolate Glaze - Double Boiling

In my recipe Chocolate Cake, I did a Chocolate glaze on the cake. In today's post let us cook at the technique known as "Double Boiling " which is used to prepare Chocolate sauce/Glaze.

We use the double boiling technique as chocolate will burn if we put it directly on stove.

Double Boiling is used in lot of recipes,to cook gelatin and egg custard in Mousse.

Let us learn this technique so we can make Mousse in future.

 How to Set a Double Boiler?

We need 2 pots, one that is bigger and another smaller. Put some water in the bigger pot and place the smaller pot of top of the bigger pot.  The idea of Double boiling is that the water should not enter the smaller pot. however, it should get the steam from the water.

Please ensure that there is no gap between the Bigger pot and Small pot. If there is a gap, all steam will escape and it will take a long time for the chocolate sauce to be made.
Now we have made the double boiler ready. Lets make Chocolate Sauce.

Chocolate Sauce
Usually Chocolate is available as bars in the market. Chop the required amount of chocolate and place it in the top vessel of the Double Boiler.

Now switch on the flame. When the water starts boiling, the steam will melt the chocolate in the top vessel.

Stir the chocolate (preferably with a wooden spatula) continuously. After 5 minutes the Sauce will be ready to glaze the Cake and ....? One more favourite dish of all of us... Thats Donuts.

Dosa Batter

Idly and Dosa is a part of south Indian breakfast. Off late, all of use store bought batter to prepare these. I don't like the store bought batter at all. Especially after reading the news article of the quality of water used for preparing the batter, I stopped buying them.

Once you make Dosa with homemade batter, believe you in me you will never buy batter from the store.

Little bit of planning and effort will get us beautiful,tasty and hygienic Dosas.

Ingredients

Raw Rice - 1 cup
Boiled Rice - 3 cups
Urad Dhall  - 1 Cup
Fenugreek Seeds - 1 teaspoon

Method:

Wash the raw rice and boiled rice for at least 2 times and soak them with enough water for overnight.
2 hours before you start the grinding process, wash and soak the Urad Dhall with fenugreek seeds.

Clean the grinder and grind the Urad Dhall with Fenugreek seeds. Grind the Urad dhall till it is fluffy. Then remove it from the grinder and transfer it to a vessel.

Now add the soaked rice in the grinder and grind well. Ensure that the grinder does not get heated up. So stop in between add little water and grind.

After the rice is done to a smooth batter transfer this into the vessel with the Urad batter. allow the batter to ferment overnight. Then next day, take required batter, mix well and add  salt and make the Dosas.

I generally think, it tastes good for a day or two for making a dosa. Usually after that I make Kuzhipaniyaram with the left dosa batter. I will make Kuzhipaniyaram soon and  post the recipe.

Note:

• Ensure that the batter is left to ferment in a tall vessel as the batter tends to double up during the fermentation process. 
• After adding the salt, the batter becomes sour faster.
• So when we grind large quantities at home, we take required batter and salt and use. 
• After fermentation, store the batter in refrigerator.