Lakeena Seenaa Vaanaa

During summer months, the poor rise in urad dal batter can be attributed to several factors: Factors Affecting Fermentation 1. High Temperatures: Summer temperatures can be too high for the natural yeast and bacteria present in the batter to ferment properly. Ideal fermentation temperature is between 25°C to 30°C (77°F to 86°F). 2. Low Humidity: Dry air during summer can slow down the fermentation process, leading to a poor rise. 3. Increased Water Evaporation: Higher temperatures cause water to evaporate faster, leading to a thicker batter that's harder for the microorganisms to ferment. 4. Reduced Microbial Activity: High temperatures can kill or inhibit the growth of beneficial microorganisms, such as lactic acid bacteria and yeast, which are essential for fermentation. 5. Over-Fermentation: In some cases, the high temperatures can cause the batter to over-ferment, leading to a sour taste and a poor rise. Tips to Overcome Summer Fermentation Issues 1. Use a cooler place: Stor...

Indian chana exporters face several challenges that affect their competitiveness and profitability in the global market. Here are some of the main challenges: Market-Related Challenges 1. Fluctuating Global Prices: Global prices of chana can be volatile, affecting India's export competitiveness and revenue. 2. Intense Competition: Indian chana exporters face competition from other major producers like Australia, Canada, and Russia. 3. Changing Market Trends: Shifts in global demand, trade policies, and consumer preferences can impact India's chana export market. Quality-Related Challenges 1. Quality Standards: Meeting international quality standards, such as those related to moisture content, pest management, and aflatoxin levels, can be a challenge. 2. Contamination and Adulteration: Contamination and adulteration of chana can lead to rejection of shipments and damage to India's reputation as a supplier. 3. Grading and Sorting: Inadequate grading and sorting facilities ...

There are several reasons why idli batter made with urad dal may not rise well during summer: 1. Temperature - Summer temperatures can be too high for the batter to ferment properly. - Ideal fermentation temperature for idli batter is between 25°C to 30°C (77°F to 86°F). 2. Humidity - Low humidity during summer can slow down the fermentation process. - Idli batter requires a certain level of humidity to ferment properly. 3. Water Content - Using too much water in the batter can lead to a slower fermentation process. - Excess water can dilute the natural yeast and bacteria present in the urad dal. 4. Yeast and Bacteria - The natural yeast and bacteria present in urad dal can be affected by the heat and humidity during summer. - These microorganisms are responsible for fermenting the batter. 5. Storage Conditions - Storing the batter in direct sunlight or near a heat source can slow down the fermentation process. - It's essential to store the batter in a cool, dry place. Tips to Over...