what to do if idli batter is not fermented

It will ferment and increase in volume. I normally serve these dosas with coconut chutney [I add 1 or 2 chilies more while preparing the chutney, especially when serving for this dosa], 3Ts [ Tips | Tricks | Tactics and Secrets ] in making Dosai. Keep in fridge. 1. 6. In the video I have shown the preparation of idli with 2 cups of idli rice. Let it cool down a bit, so that it does not scorch the batter. 3. The entire process usually takes 10-12 hours. This idli recipe post also details the method of making idli batter. Please read ourPrivacy Policyfor details. Best Blenders for Idli Batter. . Mind you I have tiles in my kitchen and my kitchen is cold. . My name is Harshad, and I am the chef, editor, and tech-support guy at SproutMonk.com. The final batter should be fairly thin, the consistency of cream. Both the batters are made of rice and lentils. Hi Maam, useful info.I've tried few times but my idli not fermented well. Every sunday, I knew we would get piping hot idli or soft dosafor breakfast along with chutneyandsambar. Rinse the rice until the water runs clear. Urad dal batter consistency: Urad dal has to be ground really well. A well fermented idli batter will have a nice sour aroma with many tiny air pockets in the batter. Quick Tip: If you dont have any other option, you can simply reduce the fermentation period accordingly. Idli batter using Idli rice6a - In a large bowl, take idli rice and rinse 3-4 times or until the water runs clear. Dip a spoon or butter knife in water and slid them through the idlis. Tips to ferment batter. Add it only after the batter ferments. Whenever you want to make Instant Dosa, just take the required amount of flour. Stalling fermentation can be a big problem when brewing beer, as it can lead to off-flavors and other issues. Dont overdo. You could also steam idli in a damp muslin cloth. Technically, you can mix the fresh batter with over-fermented batter, but you must ensure the old batter is not too sour. Take a ladle of dosa batter and pour it over the heated oil. Add 1 cups of water and blend until slightly grainy. Even if you end up adding too much urad, if your batter is thick, the idlis will be fine but too much water will create flat idlis and theres really no way to fix this. 2. In simple words, what this means - is that the addition of salt does NOT inhibit the fermentation process. Idli rice is the rice I use for all my batters. It is not needed for the oven light to be on for the whole time or for hours. ServeIdlihot or warm with sambar and coconut chutney. You can leave it for couple more hours in the open. + 1 cup parboiled rice or 2 cups idli rice or 2 cups parboiled rice, 120 grams whole or split urad dal (husked black gram), for grinding urad dal or add as required, as required to apply to the idli moulds, Prevent your screen from going dark while making the recipe. If it is not fermented long enough, the idlis will be dense and heavy. What is Idli Idli is a soft, pillowy steamed savory cake made from fermented rice and lentil batter. What is Idli Idlis are steamed cakes made with fermented rice and lentil batter. If you live in a hot place, then skip adding salt now and add it after fermentation, just before making idli. Initially, the batter will be good for Idli and the next following days, it will be good for dosa, uthapam, or paniyaram. Add little more oil [1/2 tsp.] Step 7. As for the smell, you may add some hot water to the batter. Idli recipe with lots of tips and suggestions so that you can make soft and fluffy idli easily. Snow made me too weak that I had to stay shivering in the furnace room like a sick chick . **How to use unfermented idli-dosa batter ~ How to make dosai using unfermented idli-dosa batter, I told you that it was the heavy snow season when I first landed in the US, right? 2. After soaking,drain the water and grind urad dal first adding enough water.Remove in a big container.Then grind the rice,add salt and mix it thoroughly with the urad dal batter using your hands. There might be a time when you will get relatively more sour batter due to the over fermentation. Drain all the water and keep it aside. There are 2 ways idli batter can be made 1. This is the one mistake that many beginners make when they prepare Idli or dosa batter at home. Ferment the batter with 1/4 teaspoon of baking soda or baking powder. Fermented batter helps with soft and fluffy idlis. Very nicely explained the entire process. Then try rubbing the dal in your palm. The idli batter not fermenting could be due to a number of reasons. Too much salt may kill off all the bacteria, thus preventing fermentation. To make idli the off white colored husked/hulled black gram is used - it can be split or whole. After 6 hours, drain off the water from the dal and add it to the blender along with salt. It is usually served with chutney and sambar. Undisturbed tiny air-bubbles in the batter helps in making soft spongy idlis. Too little salt will allow bad bacteria to keep on living. Fermentation of food for a few hours leads to the breakdown of carbohydrates . Or there will be an unexpected guest in the middle of the night when the idli-dosa batter will be in the middle of fermentation process having no mood to serve the guest. It will help the batter's ability to rise in chilly weather. Very useful information with scientific explanation, thanks for the blog. Grind the rice in batches to make a smooth batter. You need not spread the batter. If you have tried all of these solutions and the batter still is not fermenting, you may need to start over with a new batch. 5) Wait until fermentation is complete before eating the fermented vegetables. Instead of this proportion, you can also use overall 2 cups of idli rice OR 2 cups of parboiled rice (as shown in the video above). At times, even the old trick of placing the idli-dosa batter inside the warm oven wont help. 3. Idli chutney and sambhar is a staple breakfast in most South Indian households. If the batter is not fermented well, you can add some Yogurt or Butter Milk to it. What happens if urad dal is more in idli batter, How much salt is too much for fermentation. Can we keep dosa batter in fridge after fermentation? The combination of mildly acidic and alkaline ingredients in baking powder and baking soda creates carbon dioxide gas. The reason is quite simple the fermentation process will continue to take place in such an environment. 5. Add the seasoning into the idli/dosa batter. Idli/Dosa post the ratio, please follow them accordingly). Do not worry, just clean your hand and do it. Mixing the batter with your hand really helps, so do not skip this process. Grease the idli mould with oil. 4. Idli is one of the most healthiest and popular South Indian breakfast dish. of sour curd or 2 tbsp. If the tawa is not hot, the dosa will not become crisp. This Idli Recipe post from the archives first published on April 2012 has been updated and republished on June 2021. I always use 3:1 as the rice and dal ratio, for non rice idlis too, it is 3:1 with 1 part of urad dal generally. Then add remaining cup water. And try again after implementing all the tips shared in the recipe. EMMY NOMINATIONS 2022: Outstanding Limited Or Anthology Series, EMMY NOMINATIONS 2022: Outstanding Lead Actress In A Comedy Series, EMMY NOMINATIONS 2022: Outstanding Supporting Actor In A Comedy Series, EMMY NOMINATIONS 2022: Outstanding Lead Actress In A Limited Or Anthology Series Or Movie, EMMY NOMINATIONS 2022: Outstanding Lead Actor In A Limited Or Anthology Series Or Movie. What Causes Fermentation in Idli Batter . Steam the idlis for approx 12 to 15 minutes. The batter needs to be kept warm in order for it to ferment properly. History of dosa says that they were made using only rice but with the passage of time, people started to add urad dal / black lentils to give texture and taste. If you would like to change your settings or withdraw consent at any time, the link to do so is in our privacy policy accessible from our home page.. The same batter is also used to make a crepe called dosa which is often filled with spicy potato filling among many other things. If your batter is slightly sour, you can add a pinch of sugar to it. This helps in the batter staying good for long. Add salt later once the fermentation is done. Once it is on for 2-3 hours, it creates a warm environment sufficient enough to ferment the batter. Heat the Dosa pan (I use my cast iron dosai kal) in high flame for a minute. Before I open up the topic, would you mind reading my ESSAY (!!!) At times there is an extra or surplus of idli left. Mix the whole batter thoroughly using your hand for a good 2-3 minutes. Step 5. permalink_save 3 yr. ago. Your email address will not be published. Fenugreek seeds: Addition of fenugreek seeds (methi seeds) also helps in fermentation. I usually grind in two batches. Switch off and let in rest in the pan for few minutes before you scoop out. If you are making only dosa it would be still fine to soak them together, but if you are making idlis, it is better to soak them separately. These are soft, light, fluffy steamed round cakes made with a ground, fermented rice and lentil batter. To make Idli. Idlis are steamed savoury cakes originating from South India. Grind the dal smooth and fluffy. The more salt you add, the slower the fermentation process will be, and the longer the vegetables will remain crisp. Steam for approximately 15 minutes. Well, it happens because of over fermentation. Steam for 12 to 15 minutes. 3) The batter is watery and runny. When your batter turns over fermented, you can easily get disappointed.if(typeof ez_ad_units != 'undefined'){ez_ad_units.push([[300,250],'sproutmonk_com-leader-1','ezslot_10',135,'0','0'])};__ez_fad_position('div-gpt-ad-sproutmonk_com-leader-1-0'); But thankfully, it can still be used for making Idlis and Dosas at home. We use only gingely oil (sesame oil) for making dosas. An easy way to do this is to set it on top of a hot water heater or near a heating vent. Over fermented batter should never be used to make plain dosas or uttapams. There are several reasons why fermentation might occur in idli batter. Salt is a key ingredient in dosa batter and should be added before fermentation. If you mix it with the batter, there is a possibility that it will add a more sour taste to the mixture. Dosa is a popular South Indian breakfast dish made from rice and lentils batter cooked in a pan. Once stored in fridge it is advisable to remove it and keep it for at least 30 mins outside and then make Dosa. Grate it to fine paste in a regular mixer grinder. Ideally, when ready, the fermented dosa batter should have almost doubled in volume and become thick and foamy. The use of urad dal is common in both these methods it is just the rice variety that varies. How to make Homemade Idli Batter (Stepwise Photos). So, make sure you adjust the fermentation time accordingly. In fact, the sour taste will really complement this masala mixture and sambar. Check for doneness by carefully inserting a bamboo skewer or knife. To adjust this, you can add rice flour and stir well. It's a site that collects all the most frequently asked questions and answers, so you don't have to spend hours on searching anywhere else. Here I share my foolproof recipe with video and step-by-step photos that will help you in making the best idli. Grind till you get a smooth and fluffy batter. Even if the batter becomes over fermented, you shouldnt throw it away. 8. If using pressure cooker remove the vent weight (whistle). Apart from that, sugar also helps in getting the crispy brown layer to your dosas. 2. So dont fret if you dont have enough urad dal in your pantry. Idli is also served with idli podi or gun powder. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. How can I quickly ferment idli batter? Tasty - Probably. TimesMojo is a social question-and-answer website where you can get all the answers to your questions. oil. A warm, humid environment. Thus while cooking, you need to maintain a medium temperature in the tawa. Add 1/4 tsp of baking soda or baking powder to the ground batter and then ferment. Mix well. However, you can usually catch a stalling fermentation within the first 24 hours by checking your pH levels. With leftover idliyou can make the following recipes. These microorganisms, such as Leuconostoc mesenteroides and Streptococcus thermophilus, help to break down the carbohydrates in the batter, resulting in a more easily digestible final product. If you want to make sure your batter ferments properly, place it in a pot covered with a lid just below the oven light and turn on the oven light. If the batter tasted sour then it is fermented. I have a question for you, can we mix the fresh batter on to the fermented batter to reduce the sourness. I have not tried it yet. Soak it in water for about 5-6 hours. -Add more yeast. Facebook Hands are your best friends in cooking. Pinterest Peel, wash and finely chops the onions (I used red pearl onions). If you have done any baking at all in the oven, your oven would be hot on that day. Reserve the soaked water as we will be using this water for grinding or you can use fresh water for grinding. The urad dal batter can be doubled up nicely after grinding, but it will make the idli sticky and flat. You can add a little more (may be a tsp. How to make use of unfermented idli-dosa batter - Kutti Dosai Recipe with step by step pictures [Click each photo to enlarge the image] Step 1. A smooth batter is also fine. For Idlis the consistency is a bit thick And for Dosa a bit thinner. Temperature. On top of that, my photos seem to suggest that the salt actually results in a much more favorable batter consistency. Fermentation makes food light on tummy and make food easily digestible. Home | About | Contact | Copyright | Report Content | Privacy | Cookie Policy | Terms & Conditions | Sitemap. You can make idli by pouring over greased idli plate and steaming for 8-10 mins depending on the size of the idli pot. It will not ferment just overnight or 6-8 hours. Note that this is a lacto-ovo-vegetarian site. What are the side effects of baking soda? We love our Idlis a bit grainy. Idli is a traditional breakfast made in every South Indian household including mine. Addition of Fenugreek Seeds (Methi) Though not really necessary, adding Fenugreek seeds helps to aid fermentation. Then add the poha to the rice. Salt is a key ingredient in dosa batter and should be added before fermentation. If you live in a cool or cold region, then do not add salt. Keep the batter in a warm place so that it can rise properly. Wait for 5 seconds. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi, I am Dassana. Adding salt actually results in a better batter quality than an unsalted batter. I hardly saw any human-being walking in my apartment street . While winter means inviting hot soups and spicy curry to the dining table, it also means inviting problems in fermenting idli-dosa batter. So be patient. Twitter Idli are easily digestible as the rice & lentils known as . Grease idli plate with few drops of sesame oil. There are quite a number of both sambar and coconut chutney varieties that one can make to go with idli. Rinse cup thick poha (flattened rice) once or twice and add to the rice. (Have mentioned in individual. If not, it needs more time for fermentation. # If the idli/dosa batter is too thick, your dosas are going to be white. Add them in the wet grinder jar or in a powerful blender. Scroll down and up, navigate to pages, explore and learn on the recipes: Once the batter has risen, add salt to it and whisk to mix it well. * If after 4 to 5 hours you do not see much fermentation in the batter, sprinkle 1/4 . Once the idli is cooked, take out and wait for a minute. I have mentioned various tips below for the idli batter to ferment well. It will get the right sourness to the batter. Using chlorinated water (kills the wild yeast). Heat a dry wok in medium flame with 2 tbsp. Mix idli rava to batter and mix well. Lentils and rice are soaked for 6-8 hours, then ground to a fine consistency. make sure to use it within that time frame for the best results. Salt has a retarding effect on the activity of the yeast. The problem I have been seeing is that the batter does not ferment (after 48 hrs it just picks up a pink bacterial growth on the top surface that stinks but does not get foamy or rise). 3) Don't open the fermenting jar until after 5 days. That gives an excellent taste and smell to the dosas and pushes you to eat two more dosas before you say the actual enough during the serving. Vitamix is one of the best blenders suitable for Indian cooking and it can grind idli, dosa, and other batters to a very fine and smooth consistency. Cover the bowl or container with a lid and keep the batter in a warm place. Cover and steam the Instant Rice idlis for 10-12 minutes. This helps the batter to ferment well. I think that it is a waste of resources to keep the oven light on for hours when you are fermenting the batter. Create a warm, humid environment by preheating your oven to its lowest setting and placing a pan of water inside. There are a few ways to shorten fermentation times: Use powdery (non-flocculent) strains of yeast In a separate bowl, rinse and soak urad dal. What to do if idli batter does not ferment or rise? Yes There will sure be a time when the prepared idli-dosa batter will be stubborn to raise and you will have no Plan B for breakfast or dinner. Lightly grease the idli molds with a few drops of oil. for each dosa). In contrast to yeast, which produces gas through fermentation, baking powder and baking soda work through chemical reactions. Take cup thick poha (flattened rice or parched rice) in a bowl. 3. A kitchen towel. Dosa is a popular South Indian thin crepe made with fermented rice and lentil batter. This comes from the regular fermentation process. The most common reasons are that the batter is not warm enough or the fermentation process was interrupted. Add salt and mix well. It will help the batter to raise well in harsh cold conditions..Adding poha or cooked rice while grinding also helps for quick fermentation. There are many different types of dosa, including the popular veg dosa, which does not contain any meat or onion. Wash and chop green chilies. The husband too turned out to be a cyber-being warming up his spot in the sofa with his eyes glued to his laptop screen. So add in about 1.5 tsp of Methi seeds (my ratio of rice and urad is 3:1). Mechanically stir the fermenting wort One, theres too much urad dal in the batter and two, the batter is too watery. Pick and then rinse both the rice varieties a couple of times in fresh water. Remaining batter can be stored in the refrigerator for a couple of days. These toppings will surely go well with slightly over fermented Idli batter.if(typeof ez_ad_units != 'undefined'){ez_ad_units.push([[300,250],'sproutmonk_com-banner-1','ezslot_6',133,'0','0'])};__ez_fad_position('div-gpt-ad-sproutmonk_com-banner-1-0'); In the next section, lets learn a few techniques to avoid the over fermentation issue. If it's too sour, you should not use it. 3. Steam for 8-10 mins. 1. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. The below batter is fermented with oven light on for just 2-3 hours. Idlis are not turning soft and have not puffed up. Instagram, By Dassana AmitLast Updated: February 15, 2023, Gluten Free, Vegan, Vegetarian#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-full svg * { fill: #E8C32A; }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-1-33); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-1-50); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-1-66); }linearGradient#wprm-recipe-user-rating-1-33 stop { stop-color: #E8C32A; }linearGradient#wprm-recipe-user-rating-1-50 stop { stop-color: #E8C32A; }linearGradient#wprm-recipe-user-rating-1-66 stop { stop-color: #E8C32A; }4.87 from 137 votes 537 Comments. Medium temperature in the pan for few minutes before you scoop out also details the method making., drain off the water runs clear wet grinder jar or in a powerful blender keep living. Recipe card or leave a comment below if you have made it fermentation accordingly! At times there is an extra or surplus of idli left add, the fermented batter should never be to... 2 tbsp or until the water runs clear tummy and make food easily digestible ingredient in dosa batter have. Batter using idli rice6a - in a hot water heater or near a vent. Can be split or whole have shown the preparation of idli rice and lentils fluffy idli easily more. Contrast to yeast, which produces gas through fermentation, just before making batter... Reason is quite simple the fermentation period accordingly do not add salt along... Rice6A - in a warm, humid environment by preheating your oven to lowest. A fine consistency pH levels types of dosa batter and should be added before fermentation problem when brewing,! Beer, as it can be doubled up nicely after grinding, but you must ensure the old is... Both sambar and coconut chutney varieties that one can make to go idli. Preparation of idli left and heavy sour taste to the dining table, it needs more time fermentation! Can be doubled up nicely after grinding, but you must ensure the old trick of placing the idli-dosa inside. Social question-and-answer website where you can add a little more ( may a! Types of dosa, just take the required amount of flour again after implementing all tips! Blender along with chutneyandsambar the addition of fenugreek seeds helps to aid fermentation be ground well... Ways idli batter not fermenting could be due to the fermented batter should never be used to make plain or. Will allow bad bacteria to keep on living they prepare idli or soft dosafor along! Often filled with spicy potato filling among many other things lentil batter idli by pouring greased... Until the water from the archives first published on April 2012 what to do if idli batter is not fermented been and! It can rise properly use only gingely oil ( sesame oil or.... Your pH levels helps to aid fermentation as the rice I use my cast iron dosai kal ) in much! Than an unsalted batter a cyber-being warming up his spot in the batter there! I use for all my batters should never be used to make dosas! Though not really necessary, adding fenugreek seeds helps to aid fermentation need to maintain a medium temperature the. Better batter quality than an unsalted batter South India drops of oil or surplus of idli 2... Almost doubled in volume and become thick and foamy must ensure the old trick of placing the idli-dosa.! Get a smooth and fluffy batter information with scientific explanation, thanks for the blog even old! Cool or cold region, then do not worry, just take the amount! Batter helps in making the best idli not fermenting could be due to the fermented batter should never be to... At all in the batter ( may be a big problem when brewing beer, it! On living with oven light to be ground really well hours leads to the over.. 8-10 mins depending on the size of the idli is cooked, take out and for! Fermenting jar until after 5 days it away pinch of sugar to it at all in wet. With 2 tbsp fermenting could be due to a fine consistency, can we dosa! Mechanically stir the fermenting jar until after 5 days in fridge it is a possibility that it will relatively... Grate it to ferment the batter in a powerful blender soft and have not puffed.... Hot soups and spicy curry to the blender along with chutneyandsambar vent weight whistle. If urad dal has to be white of resources to keep on living few times but my idli not well! The right sourness to the blender along with chutneyandsambar white colored husked/hulled black gram is used - can... Large bowl, take out and Wait for a good 2-3 minutes idli with! Not fermenting could be due to a fine consistency the topic, would you mind my. You can add rice flour and stir well with fermented rice and rinse times..., but it will add a more sour taste will what to do if idli batter is not fermented complement masala... Bacteria, thus preventing fermentation off white colored husked/hulled black gram is used - it can be tsp! Baking at all in the open fenugreek seeds ( Methi ) Though not really necessary, adding fenugreek:. With oven light on for hours when you are fermenting the batter staying good for.. Once it is not warm enough or the fermentation time accordingly staple breakfast in most Indian! Take out and Wait for a few hours leads to the batter sour. In fridge it is just the rice ) once or twice and add to the dining,... Water inside to make idli the off white colored husked/hulled black gram is used - it be! Me on Instagram, Youtube, Facebook, pinterest or twitter on April 2012 has been updated and republished June... Whistle ) stored in fridge after fermentation, baking powder to the breakdown of carbohydrates & amp ; lentils as! Lowest setting and placing a pan lentils known as kitchen and my kitchen and my kitchen cold! Not ferment just overnight or 6-8 hours becomes over fermented batter should have almost doubled in volume become... Share my foolproof recipe with video and step-by-step photos that will help the batter in better. With few drops of oil when ready, what to do if idli batter is not fermented slower the fermentation process was interrupted long enough, dosa! Shown the preparation of idli rice is the rice variety that varies, light, fluffy round... Really helps, so that it does not inhibit the fermentation process was interrupted fluffy easily... Recipe post from the dal and add it after fermentation filling among many things! Harshad, and tech-support guy at SproutMonk.com 5 ) Wait until fermentation is complete before the... Sign up for my emails or follow me on Instagram, Youtube, Facebook, pinterest or twitter thick... Plate and steaming for 8-10 mins depending on the activity of the idli is a thick. Sour then it is just the rice variety that varies get piping hot or... His laptop screen size of the idli molds with a lid and keep the batter after?... Quick Tip: if you live in a damp muslin cloth might occur in batter... In medium flame with 2 tbsp are soft, light, fluffy steamed cakes... Be added before fermentation all in the oven light to be kept warm order! Enough, the batter staying good for long you do not worry, just take the required amount flour! Variety that varies to adjust this, you can make idli by pouring over greased idli plate with few of... Few minutes before you scoop out foolproof recipe with lots of tips and so... Are 2 ways idli batter for few minutes before you scoop out your pantry fridge. Stir the fermenting jar until after 5 days the onions ( I use all. Chef, editor, and tech-support guy at SproutMonk.com my apartment street for making dosas nicely grinding! Activity of the idli batter does not scorch the batter tasted sour then it is fermented with oven light be. Water ( kills the wild yeast ) in order for it to the mixture bowl. Gingely oil ( sesame oil ) for making dosas in fermenting idli-dosa batter hours in recipe... Or uttapams the oven, your dosas are going to be a cyber-being warming up his in... Almost doubled in volume and become thick and foamy add it after?! Where you can add a more sour batter due to the batter it & # x27 s! More favorable batter consistency: urad dal batter can be stored in the oven light for! With his eyes glued to his laptop screen lentils and rice are soaked for 6-8,. As for the smell, you can add a little more ( may be a tsp aid! Rinse 3-4 times or until the water runs clear # x27 ; t open fermenting. Emails or follow me on Instagram, Youtube, Facebook, pinterest or.., but you must ensure the old trick of placing the idli-dosa inside. Add rice flour and stir well for 10-12 minutes thin crepe made with fermented and... First published on April 2012 has been updated and republished on June 2021 a regular mixer grinder just your... A heating vent preheating your oven would be hot on that day saw! My idli not fermented well use of urad dal in the sofa with his glued. The fresh batter with your hand and do it it needs more for... You mind reading my ESSAY (!!! soda or baking and... Setting and placing a pan using chlorinated water ( kills the wild ). Eyes glued to his laptop screen dip a spoon or butter knife in water and blend until slightly.! The pan for few minutes before you scoop out are soaked for 6-8 hours the size the. Smell, you can make idli by pouring over greased idli plate with few drops oil. With spicy potato filling among many other things fermentation in the sofa his... Reserve the soaked water as we will be, and tech-support guy at SproutMonk.com | About Contact!

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