Learn why besan batter sours so quickly when left out overnight. Discover how wild yeasts and bacteria cause rapid fermentation.
1 Answer
Besan batter turns sour overnight due to the fermentation process caused by naturally occurring microorganisms, primarily bacteria and wild yeasts, that thrive in the moist environment and consume the sugars present in the besan (gram flour). This fermentation produces lactic acid and other byproducts, resulting in a sour taste.
Detailed Explanation:
Besan, or gram flour, is made from ground chickpeas. It contains carbohydrates, proteins, and moisture, creating an ideal environment for microbial growth. When besan batter is left at room temperature, microorganisms present in the flour and the surrounding air begin to multiply. These microorganisms, including bacteria and wild yeasts, consume the sugars and starches in the besan through a process called fermentation.
During fermentation, these microorganisms produce various byproducts, including lactic acid, acetic acid, and carbon dioxide. Lactic acid is the primary contributor to the sour taste. The carbon dioxide contributes to a slight rise in the batter, which can be noticeable. The rate of souring depends on factors such as the ambient temperature, the humidity, and the initial microbial load of the besan. Warmer temperatures accelerate the fermentation process, leading to faster souring.
The souring process is a natural phenomenon and is similar to what happens when making sourdough bread or fermenting other foods. While a slight sourness can sometimes enhance the flavor of certain dishes, excessive souring can make the batter unpalatable.
Pro Tip:
To prevent besan batter from souring too quickly, store it in the refrigerator. The lower temperature slows down the microbial activity, extending the batter's usability. You can also add a pinch of baking soda to the batter just before using it, which can help neutralize some of the acidity and improve the texture.