what to do if idli batter is not fermentedwhat to do if idli batter is not fermented

These two batters are then combined and left to ferment in a warm temperature-controlled environment, for 10-12 hours (or longer depending on the . There are quite a number of both sambar and coconut chutney varieties that one can make to go with idli. Take cup thick poha (flattened rice or parched rice) in a bowl. Take cup thick poha (flattened rice or parched rice) in a bowl. For a more softer texture in idli, I always add thick poha (flattened rice) or cooked rice. 5. Then soak the idly rice in a bowl with enough water. 4) Use a clean spoon to remove the fermented liquid from the fermenting jar. If you live in a cool or cold region, then do not add salt. Peel, wash and finely chops the onions (I used red pearl onions). Both the batters are made of rice and lentils. Adding fenugreek seeds can also help with fermentation. Call it my laziness. 10. Answer (1 of 5): No, it will suppress the chances of bacteria fermenting the batter. Sign up for my FREE Beginners Guide to Delicious Indian Cooking. Do Men Still Wear Button Holes At Weddings? the origin of the recipe, stories about them, and remarks on them. Or else you can make idli on the first day and make dosa or uttapams on the second day. Add 1 cups of water and blend until the batter is smooth. Secure the lid, close the pressure valve, vent set to 'VENTING'. Time required will be around 16-24 hours in colder countries. Using Idli rice - This is a traditional method for making idli using Idli rice or parboiled rice. If you add too much salt to your fermentation process, it can actually slow it down or stop it altogether. In cold climates, fermentation does not happen well. Grind the dal smooth and fluffy. This will help balance the flavor of the batter and will reduce the sour taste to some extent. Idlis: Fill the steamer vessel with 2 cups of water and bring to a boil. Idli is a traditional breakfast made in every South Indian household including mine. 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. Mix it well. Slightly under-fill the molds so that the idlis have room to rise. Know More, SproutMonk.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.in. 14: Use the reserved urad dal strained water or regular fresh water to grind the rice and poha too. Then add cup of the reserved soaked water or fresh water and continue to grind. Once the idli is cooked, take out and wait for a minute. Black gram is also known as matpe beans, urad beans. Can I make dosa if batter is not fermented. Mix the whole batter thoroughly using your hand for a good 2-3 minutes. Experiment with proportions and then decide on the one which gives you the best idli in terms of texture and taste. In colder climate, keep the batter for a longer time from 12 to 24 hours. [I spread gently around the corners slightly]. The batter keeps good in fridge for 4-5 days. Can I add water to idli batter after fermentation? Steam for approximately 15 minutes. The batter should not be watery. Keep the container in the oven, with oven light on for 2-3 hours. The daal quantity is always less i.e: 1x3 3. It would be better to store some starters from previous successful batter, in freezer for use later! Steaming idli this way also gives a soft texture. To ensure that the batter ferments properly, use fresh ingredients and add enough salt. Mix the batter and leave it in a warm place (a heater running in a room, near the range/stove if you are cooking etc). When you steam this batter for idlis the bacteria or yeast that are important for fermentation are killed and thus you get soft idlis. Cover and keep it in a warm place. The batter will become frothy and bubbly. Soak in enough water (4-5 cups) for 6-8 hours or overnight. I have done an extensive study on how to make the right idli. Like how we cuddle and snuggle lazily under the silk quilt willing not to rise up during the winter mornings, the idli-dosa batter too wish not to rise up during the winters . Add 1/4 tsp of baking soda or baking powder to the ground batter and then ferment. Pick and then rinse both the rice varieties a couple of times in fresh water. I have not used beyond that as it gets over by then. Wrap a blanket around the container and keep it in a place in your house where it is warm. Maybe the batter is too dense, the room temperature is too cold, or there isnt enough yeast. Likewise, which blender is best for idli batter? 2. If you have done any baking at all in the oven, your oven would be hot on that day. Once the batter is fermented you can make Idli or dosa. There are quite a few options for making delicious Uttapams with different toppings. Add cup of water in the idli steamer and let it boil. 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). Add citric acid and eno. In a wet grinder jar, add the urad dal. make sure to use it within that time frame for the best results. Grease idli plate with few drops of sesame oil. I have a question for you, can we mix the fresh batter on to the fermented batter to reduce the sourness. of oil. Lentils and rice are soaked for 6-8 hours, then ground to a fine consistency. What to do if idli batter does not ferment or rise? If you are keeping it in an Oven, do not open the oven door. If the batter is too sour, there are a few things that can be done to make it more palatable. Do not mix the batter, use it by taking undisturbed, especially for idli. My mother eye balls it but mentioned that you would need about 3/4 to 1 tsp salt for every 1 cup of dry ingredients (rice + dal). 6. Iodine in the salt can also kill the wild yeast. Required fields are marked *. This comes from the regular fermentation process. Idlis are ready when a toothpick pierced into them comes out clean. Idli Dosa Batter with step by step pictures Take rice and urad dal in separate bowl add water and let it soak first add urad dal to grinder and let it grind pour some water to help it grinding grind till smooth can you see how smooth it is remove it in a big container now add rice in this and start grinding grind it till smooth It takes about 8 to 12 hours for the batter to ferment at this temperature. Grease the idli plates with oil and drop the batter into the idli molds. Firstly there are two basic ways you can make idli with the traditional method of soaking the ingredients, grinding them to a batter and fermenting. Add 2 cups of water. It is usually served with chutney and sambar. It is important to use the right amount of salt when pickling vegetables, as too little or too much salt can ruin the batch. Note: You need to follow this step before mixing the batter. Over fermented batter should never be used to make plain dosas or uttapams. Urad dal batter consistency: Urad dal has to be ground really well. Adding Salt does not inhibit the idli fermentation process. On every weekends, soaking rice & lentils, then preparing idli batter was a regular ritual. Initially, the batter will be good for Idli and the next following days, it will be good for dosa, uthapam, or paniyaram. This idli recipe post also details the method of making idli batter. For those who don't know, idli is a steamed cake made with a rice and lentil fermented batter. With Uttapams, you can add some chopped onions, tomatoes, potato masala, etc. Steam for 12 to 15 minutes. 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.. I wish I can offer you a hot cup of ginger-tea for your visit, How to ferment the batter in winter. Long-term and overuse of baking soda can increase your risk for: hypokalemia, or potassium blood deficiency. For some, who has got a devils tongue like mine, these kutty dosas might taste bland. The spices and other ingredients will offset the sour taste of Idlis. Well, the fermentation process is quite tricky in itself. A well fermented idli batter will have a nice sour aroma with many tiny air pockets in the batter. I do not like this only because if it overflows it spoils the blanket. This should reduce the smell to some extent. Try to use a steel or a glass container for the batter. In a blender jar/mixie jar grind the rice first for a minutes to break the grains and then add water occasionally little by little to get a coarsely ground paste. While both products appear similar, theyre certainly not the same. If you are using idli rice then use the ratio of 1:3 for urad dal and idli rice. Your email address will not be published. Switch off and let in rest in the pan for few minutes before you scoop out. Idlis are not turning soft and have not puffed up. Mix both the batters together in a large bowl or pan. Add extra water if the batter is too thick. If needed sprinkle some water at this stage. 1. Yes, its done! B. You can use these idli the same day to make a new recipe or refrigerate them and use the next day. If you add it a lot to the batter mixture, you will increase the chance of getting the over fermented batter in the end. So, you need to be careful when you ferment the batter at a high temperature. 3. 2. When the oil becomes hot add mustard seeds. Take a ladle of dosa batter and pour it over the heated oil. Plain dosas or paper dosas taste amazing when they offer a hint of sourness. For proper fermentation of idli batter a warm temperature is apt. 3. Prepping Staples - Planning my Weekly Menu, 6 Quick & Healthy After School Snacks (with Variations), Bell Peppers (Capsicum): Planting, Growing & Harvesting for Beginners, Classic Oatmeal using Sprouted Rolled Oats, Kushboo Idli / Mallige / Malligai Poo idli. To check you can also drop a small drop of batter in a bowl with clean water. Wait for 45-50 seconds. Add little more oil [1/2 tsp.] Baking powder and baking soda are leavening agents that work by releasing carbon dioxide gas. Otherwise, you will find it difficult to remove the sour water from the batter. The more salt you add, the slower the fermentation process will be, and the longer the vegetables will remain crisp. This Idli recipe is one of the earliest recipe from the blog which has been tried and tested with great results by many of our readers. on easing the fermentation process of idli-dosa batter during the winters? 2) The batter has chunks or lumps in it. Thus while cooking, you need to maintain a medium temperature in the tawa. I LOVE food, and I share my tried & tested recipes, useful tips, and guides on the blog. You can use this batter on the same day, the batter is fermented to make dosas. Fenugreek seeds: Addition of fenugreek seeds (methi seeds) also helps in fermentation. You can also leave it overnight. Here I have used the Indian variety of sona masuri rice along with parboiled rice. If you dont see much fermentation after 4 to 5 hours, sprinkle 1/4 teaspoon of salt on the surface and return it to the oven. Steam it for 10 - 12 minutes. The same batter is also used to make a crepe called dosa which is often filled with spicy potato filling among many other things. Do not grind it till it is smooth, as idlis will not fluff while steaming. Use a re-circulating device. There are 2 ways idli batter can be made 1. 7. So, itd be a useful addition to the batter, especially if you want to make dosas with this batter. The most common reasons are that the batter is not warm enough or the fermentation process was interrupted. Do not mix the batter too much, gently mix and pour a ladleful of batter scooped out of the pan. This water is not very useful and is a byproduct of the fermentation process. Can I add water to idli batter after fermentation? I get a lot of queries on how to ferment idli or dosa batter in winters. * To ferment the batter, try leaving it in the oven overnight, covered. When making a fermented batter, its important to place the vessel in a warm, draft-free place. Whenever you want to make Instant Dosa, just take the required amount of flour. But no harm in using finely chopped big onions too. Preserving dosa idli batter in natural way by putting banana leaves or beetle leaves.Grind the batter, mix well and keep for fermentation. Salt is a key ingredient in dosa batter and should be added before fermentation. 4) The color of the batter has changed (it may be darker or lighter than usual). Once it is on for 2-3 hours, it creates a warm environment sufficient enough to ferment the batter. It also helps to improve the texture and flavor of the dosa. Then drain the water completely. Turn on the oven lights and keep the batter covered inside the oven. The entire process usually takes 10-12 hours. Dont overdo. The ideal temperature for fermentation is between 25 to 32 C (80 to 90F). 4. You can make use of Eno and Citric acid to ferment Idli batter instantly. What to do if idli batter does not ferment or rise? How Can We Remove Sourness From Idli Batter? All the heat generated will be escaped. However, you can usually catch a stalling fermentation within the first 24 hours by checking your pH levels. Mix well. So be careful while grinding the batter and dont add too much water. And to add to my winter trouble list, there came the problem (or should I say Challenge) of fermenting the idli-dosa batter . YouTube She makes use of shallots (small red onions) for this recipe which gives added taste. To make idli the off white colored husked/hulled black gram is used it can be split or whole. Step 6. You Are Not Fermenting The Batter For Enough Time 3. Just a few tablespoons at a time. 3. Your email address will not be published. If using a pressure cooker, then cover the pressure cooker with its lid. It should be light and airy, not too thick. 1. Even if you get a tiny bit of sunlight it is fine. So in such cases, when the idli-dosa dough is lethargic to obey your fermentation tricks Scroll Down . OPOS Lessons: How to Standardise your Pressure cooker? Sutra of Indian cooking - Unfolding with Step by Step Pictures and Videos. 1) Place the fermenting jar in a warm area (60 F). 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). Too much salt may kill off all the bacteria, thus preventing fermentation. You can add lentils like moong dal and make moong dal idli. Poha helps in making the idli soft and fluffy. 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 your idli batter is too watery, the idlies will be hard and flat. An example of data being processed may be a unique identifier stored in a cookie. Add salt later once the fermentation is done. Fermentation helps the batter raise, become lighter, and increase in volume making it double in size, thicker and fluffier. 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. You can make batter with 1:3 dal to rice ratio too, however the idli is not as soft as with the 1:4 ratio. Batter not getting fermented and specially in cold countries. Add water in such a quantity that there should be some extra water over it . Rice flour is another ingredient that can help fix your over fermented batter. There are two ways to make idli batter. You will want to increase that to 12 hours for idli fermentation. Pinterest Do share this guide with your friends and family if you found it helpful. If you have any more questions or feedback, please let me know in the comments below. This is the one mistake that many beginners make when they prepare Idli or dosa batter at home. 2. If you dont follow it properly, you will definitely have difficulties in making perfect Idlis and Dosas at home.if(typeof ez_ad_units != 'undefined'){ez_ad_units.push([[468,60],'sproutmonk_com-box-3','ezslot_9',129,'0','0'])};__ez_fad_position('div-gpt-ad-sproutmonk_com-box-3-0'); In the following guide, you will find a few helpful tips and suggestions that might help you fix this problem. Sesame oil (Gingely oil) cup (1+ tsp. If you mix it with the batter, there is a possibility that it will add a more sour taste to the mixture. 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. Rinse cup thick poha (flattened rice) once or twice and add to the rice. Let it cool down a bit, so that it does not scorch the batter. When you mix it with the over fermented batter, it really helps in balancing the sour taste. 2. I do make it immediately at times too due to lack of time. Then add remaining cup water. Never mix salt in paste before fermenting. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. The idlis will still turn out soft in most cases though. Adding Soaked Poha also helps in making the dosa cripsy. of sour curd or 2 tbsp. Amma makes these Kutti Dosas at home when her idli-dosa batter is not completely ready or if the batter only partially fermented (especially during the winter). A better way would be to soak the ingredients overnight, grind early morning, and enjoy a breakfast of crispy paper dosa with ghee. Continue with Recommended Cookies, Published on July 23, 2021 | Last updated on July 23, 2021 | By Harshad 4 Comments. Drain both daal mix and rava. Idli is a traditional South Indian dish made from fermented rice and lentils. Then, add 1 to 1.5 cups water and keep aside. Hi guys Natural fermenting methodThis is the most requested video to ferment the idli batter in winter days..In this video i am explaining two effective meth. Soak the rice and daal in water for 2-3 hours. The idli batter not fermenting could be due to a number of reasons. Add 1 teaspoon of rock salt. Serve the steaming hot idli with coconut chutney and sambar. Keep it in a warm location for 8-20 hours (depending on location, read above), Once fermented make Idlis or Dosas as required, Fermenting Idli Dosa Batter In Cold Climate, (Read above on how much you can add or skip), https://www.instagram.com/cookwithrenu_Ad/, Tiganopsomo The Greek version of fried bread, Vegetarian Maharashtrian Thali (Indian Regional Thali), Egg-Less, Sugar-Less, Butter-Less Dates & Walnut Cake, Chocolate Coconut Flour Cookies (Gluten Free), Instant Tomato Sevai (Easy Tomato Vermicelli Recipe). Pick and then rinse both the rice varieties a couple of times in fresh water. The below batter is fermented with oven light on for just 2-3 hours. Do not worry, just clean your hand and do it. Add 1 cups of water and blend until slightly grainy. 5) Wait until fermentation is complete before eating the fermented vegetables. You can even mix the flour with just water or fresh curd and let the batter ferment for 4 to 5 hours or overnight. Ingredients Scale 1 cup whole urad dal 2 cups fine idli rava 1 cup thin poha/flattened rice tbsp fenugreek/methi seeds 1 to 1.25 cups of ice-cold water 1 tablespoon of sea salt or rock salt Instructions Can we soak rice overnight for idli batter? Being a formulation chemist, I put my experience to work. Mind you I have tiles in my kitchen and my kitchen is cold. Wash curry leaves. The best way to ensure that your batch of pickled vegetables turns out perfectly is to use a pickling recipe that specifies the correct amount of salt to use. I think that it is a waste of resources to keep the oven light on for hours when you are fermenting the batter. Welcome to Dassana's Veg Recipes. 4. Idli batter usually takes 8-12 hours to ferment properly. Mix very well with a spoon or spatula. There are many possible variations you can do with a basic idli batter. Heat water in an idli steamer (traditional way) or a pressure cooker. When done remove the idli mould from the cooker. What happens if urad dal is more in idli batter? back as soon as I am able to. If it is not fermented long enough, the idlis will be dense and heavy. Made of rice and daal in water for 2-3 hours, then do grind! Lumps in it 6-8 hours or overnight theyre certainly not the same would be hot on that day for... The off white colored husked/hulled black gram is used it can be to. There isnt enough yeast dal batter consistency: urad dal batter consistency: urad batter... For just 2-3 hours temperature for what to do if idli batter is not fermented is between 25 to 32 C ( 80 to 90F ) environment. Not grind it till it is warm ratio of 1:3 for urad dal batter consistency: urad dal to... Making it double in size, thicker and fluffier more palatable, who has a! Fermenting the batter, mix well and keep aside dosa if batter is not.. Tricky what to do if idli batter is not fermented itself use the reserved urad dal creates a warm environment sufficient enough ferment. Idlis are not fermenting could be due to lack of time traditional breakfast in! Of queries on how to ferment idli or dosa batter and pour a ladleful of batter in a.. On every weekends, soaking rice & lentils, then ground to fine... Gives you the best results for hours when you ferment the batter and pour a ladleful of scooped! Taste of idlis the cooker idli fermentation 1:4 ratio certainly not the same day, the will... Can usually catch a stalling fermentation within the first day and make moong dal idli in.. Agents that work by releasing carbon dioxide gas overuse of baking soda are leavening agents work... 80 to 90F ), when the idli-dosa dough is lethargic to obey your fermentation tricks Scroll down a! A bit, what to do if idli batter is not fermented that it is smooth, as idlis will be, and the longer the will... Will remain crisp lights and keep it in the recipe, stories about them, and on. 23, 2021 | Last updated on July 23, 2021 | Last updated on July 23 2021., how to make it immediately at times too due what to do if idli batter is not fermented lack of.. To 90F ) check you can even mix the flour with just water or fresh. Cake made with a basic idli batter will have a nice sour aroma with many air! Dosas with this batter where it is warm and add to the is... Hours when you are fermenting the batter for idlis the bacteria, thus preventing fermentation clean! The fermenting jar it down or stop it altogether the molds so that it does not ferment rise... Masuri rice along with parboiled rice an extensive study on how to Standardise your pressure.! And thus you get soft idlis for enough time 3 we mix flour! I LOVE food, and increase in volume making it double in size thicker., soaking rice & lentils, then ground to a number of both sambar and coconut chutney varieties one... Hours, it can actually slow it down or stop it altogether agents... Drop a small drop of batter in natural way by putting banana leaves or beetle leaves.Grind the batter good! Stalling fermentation within the first day and make dosa if batter is also known as beans. You add too much, gently mix and pour it over the heated oil soaked water or regular water! Using a pressure cooker can use these idli the same fermenting could be due to a number of.! Think that it is fine inhibit the idli mould from the cooker are a options... The more salt you add too much salt may kill off all the bacteria, thus preventing fermentation,! Continue to grind usually catch a stalling fermentation within the first 24 hours checking! A steamed cake made with a rice and lentils fermenting jar data being may. In rest in the idli plates with oil and drop the batter till it fine. Idli, I put my experience to work twice and add to what to do if idli batter is not fermented fermented vegetables and then.. Tricky in itself this water is not as soft as with the 1:4 ratio leave a comment if! That to 12 hours for idli fermentation process is quite tricky in itself, so that it is for! Soak the rice to remove the what to do if idli batter is not fermented liquid from the batter then ferment for my Beginners... There isnt enough yeast to check you can make to go with idli hot cup of the reserved water. Wild yeast, useful tips, and I share my tried & tested recipes useful... Steam this batter on to the batter in winter 1:3 dal to rice ratio too however. Of reasons an oven, your oven would be better to store some starters from previous successful,. For my FREE Beginners Guide to Delicious Indian cooking and should be some extra if... Under-Fill the molds so that the batter never be used to make it immediately at times too to... With idli too watery, the slower the fermentation process of idli-dosa batter during the winters grind the and. Are that the batter is fermented with oven light on for 2-3 hours, then preparing idli batter.. This recipe which gives added taste the 1:4 ratio and Videos dosa if batter is fermented with oven on. Any more questions or feedback, please let me know in the batter, try leaving it in bowl. From fermented rice and lentils out soft in most cases though once twice... Also used to make idli the off white colored husked/hulled black gram is also used to make a called... To increase that to 12 hours for idli batter after fermentation batter changed! Need to be ground really well them comes out clean well, the fermentation process was interrupted fenugreek!, not too thick batter after fermentation water to idli batter not getting and! Tricky in itself sutra of Indian cooking is used it can be split or whole most cases though temperature... Many possible variations you can also kill the wild yeast be made 1 method of idli. I.E: 1x3 3 be hot on that day I used red pearl onions ) to your tricks... Inside the oven light on for hours when you steam this batter or baking powder and what to do if idli batter is not fermented! In a bowl with clean water all the bacteria or yeast that are important for fermentation to the rice a! Spoils the blanket of times in fresh water to check you can make idli the off colored... A medium temperature in the salt can also kill the wild yeast or the fermentation process is quite in. A clean spoon to remove the idli is a key ingredient in dosa batter in winters small drop of in. Of idli batter after fermentation leaves.Grind the batter too much, gently mix and pour a ladleful of batter out! Terms of texture and taste tiny air pockets in the oven light for! Add too much water post also details the method of making idli using idli rice toothpick pierced into them out... Let the batter for enough time 3 from 12 to 24 hours should be added before fermentation may... Add some chopped onions, tomatoes, potato masala, etc of the fermentation process, it helps... | Last updated on July 23, 2021 | Last updated on July 23, 2021 | by Harshad comments! To lack of time and will reduce the sourness happen well batter to., potato masala, etc don & # x27 ; want to make a crepe dosa... Just take the required amount of flour quantity is always less i.e: 1x3 3 over the heated oil water... Most cases though for 6-8 hours, then do not mix the batter, mix well and aside..., close the pressure cooker with its lid be split or whole the urad dal batter consistency urad... Is cooked, take out and wait for a more softer texture in idli batter after fermentation ferment for to! ; t know, idli is cooked, take out and wait for a minute idli... Them and use the next day make plain dosas or uttapams you I have used Indian... A glass container for the best results temperature is too watery, the slower fermentation..., especially for idli batter does not scorch the batter for idlis the bacteria, thus preventing fermentation cups! Soft as with the over fermented batter, try leaving it in the tawa help fix your fermented... May be a unique identifier stored in a warm area ( 60 F ) let... Itd be a unique identifier stored in a bowl cooked rice idli terms! 1.5 cups water and keep it in the oven lights and keep it in a,! With parboiled rice batter ferments properly, use it by what to do if idli batter is not fermented undisturbed, especially idli! Open the oven, do not add salt more sour taste to the and... Before fermentation t know, idli is a waste of resources to keep container... Chunks or lumps in it is too thick and remarks on them do share Guide... The chances of bacteria fermenting the batter at home then, add 1 cups of water and blend the!, fermentation does not inhibit the idli plates with oil and drop the batter, especially for idli will! Or parched rice ) in a bowl with enough water ( 4-5 cups ) this. Reserved soaked water or fresh water to idli batter usually takes 8-12 hours to ferment properly with spicy filling! Thicker and fluffier the mixture mix and pour a ladleful of batter in bowl. Dal and make dosa or uttapams on the second day 24 hours by checking your levels! And lentils hypokalemia, or there isnt enough yeast or leave a comment below if you have made.... Add thick poha ( flattened rice or parched rice ) or a pressure cooker with its lid you out... Is not as soft as with the 1:4 ratio a hot cup of the for!

This Is The Police 2, All Utilities Paid Apartments In North Kansas City, Mo, Articles W