Learn why urad dal batter can darken or turn grey in the fridge. Discover how oxidation is the cause and how to minimize this natural process.
1 Answer
Urad dal batter darkens in the fridge due to oxidation and enzymatic browning, similar to what happens when a cut apple turns brown. This process is accelerated by enzymes present in the dal and exposure to air.
Detailed Explanation:
Urad dal, like many other foods, contains enzymes that react with oxygen when exposed to air. This reaction, known as enzymatic browning, causes the batter to darken over time. The process is further influenced by the presence of phenolic compounds in the dal. When the dal is ground into a batter, these compounds are released and become more susceptible to oxidation. Refrigeration slows down the enzymatic activity, but it doesn't stop it completely. The darkening is generally more pronounced on the surface of the batter, where it has the most contact with air. While the color change might be unappealing, it doesn't necessarily mean the batter has gone bad. The taste and texture are usually still acceptable, especially if the batter is used within a reasonable timeframe (1-2 days). However, a very strong or off-putting smell indicates spoilage, not just oxidation.
Pro Tip:
To minimize darkening, store the urad dal batter in an airtight container, pressing a piece of plastic wrap directly onto the surface of the batter to reduce air exposure. This will significantly slow down the oxidation process.