Learn why moong dal batter ferments much faster than others. Discover its unique properties that make it a quick starter for fermentation.
1 Answer
Batter made from moong dal ferments quickly due to its high protein and sugar content, which provides ample food for microorganisms, and the presence of naturally occurring bacteria and yeasts on the dal's surface. These factors accelerate the fermentation process.
Detailed Explanation:
Moong dal, also known as green gram, is a legume rich in carbohydrates, proteins, and sugars. These nutrients serve as a readily available food source for various microorganisms, including bacteria and yeasts, which are naturally present in the environment and on the surface of the dal itself. When the dal is soaked and ground into a batter, these microorganisms begin to multiply rapidly, consuming the sugars and starches and producing lactic acid and carbon dioxide as byproducts. The lactic acid contributes to the sour taste characteristic of fermented foods, while the carbon dioxide causes the batter to rise. The relatively simple carbohydrate structure in moong dal, compared to other lentils, makes it easier for these microorganisms to break down, leading to a faster fermentation rate. Furthermore, the warm and humid conditions typically found in kitchens provide an ideal environment for microbial growth, further accelerating the fermentation process. The specific strains of bacteria and yeasts present can also influence the speed and characteristics of the fermentation.
Pro Tip:
To slow down the fermentation process, especially in warmer climates, store the moong dal batter in the refrigerator immediately after grinding. This will significantly reduce the activity of the microorganisms and prevent over-fermentation.