What are the visual and olfactory cues that indicate idli/dosa batter is perfectly fermented?

Question

What are the visual and olfactory cues of a perfectly fermented idli/dosa batter? Learn to use your senses to know when it's ready.

Answer 1

Perfectly fermented idli/dosa batter will have increased in volume, exhibit a slightly sour aroma, and display a bubbly or frothy surface. These signs indicate the presence of beneficial bacteria that have produced gases, resulting in the desired light and airy texture.

Detailed Explanation:

Fermentation is a crucial step in preparing idli and dosa batter, and recognizing the signs of proper fermentation is key to achieving the desired texture and flavor. Here's a breakdown of the visual and olfactory cues:

1. Volume Increase: The batter should have noticeably increased in volume, typically doubling in size. This is due to the production of carbon dioxide gas by the fermenting microorganisms.
2. Bubbly Surface: Look for small bubbles on the surface of the batter. This indicates that the fermentation process is actively producing gas. A frothy appearance is also a good sign.
3. Sour Aroma: The batter should have a slightly sour, tangy aroma. This is a result of the lactic acid produced by the bacteria during fermentation. The aroma should be pleasant and not overly pungent or rotten.
4. Texture: The batter should be light and airy. When you stir it, it should feel less dense than it did before fermentation.

Pro Tip:

If your batter hasn't fermented properly, try placing it in a warmer location (around 80-90°F or 27-32°C) for a few more hours. You can also add a small pinch of baking soda to help kickstart the process, but be careful not to add too much, as it can affect the taste.