Learn how to prevent your ragi dosa batter from getting too sour. Adding a little salt and refrigerating it at peak fermentation are key steps.
1 Answer
To prevent ragi dosa batter from becoming too sour, refrigerate it promptly after grinding and use it within 2-3 days. Adding a small amount of baking soda can also help neutralize acidity.
Detailed Explanation:
Ragi dosa batter ferments naturally due to the presence of microorganisms. This fermentation process produces lactic acid, which is responsible for the sour taste. Several factors influence the rate of fermentation, including temperature and the presence of wild yeasts and bacteria. To control sourness:
Refrigerate Immediately: After grinding the batter, transfer it to an airtight container and refrigerate it as soon as possible. Lower temperatures slow down the fermentation process significantly.
Use Within 2-3 Days: Even in the refrigerator, fermentation continues, albeit at a slower pace. For best results, use the batter within 2-3 days of grinding.
Add Baking Soda (Sodium Bicarbonate): A pinch of baking soda can neutralize the lactic acid produced during fermentation. Add a very small amount (about 1/4 teaspoon per cup of batter) just before making the dosas. Be careful not to add too much, as it can affect the texture and taste.
Use Clean Utensils: Ensure all utensils used for grinding and storing the batter are thoroughly clean. This minimizes the introduction of unwanted microorganisms that can accelerate fermentation.
Consider the Weather: In warmer climates, fermentation occurs more rapidly. Adjust the fermentation time accordingly. You might need to refrigerate the batter sooner and use it more quickly.
Pro Tip:
If your ragi dosa batter has already become too sour, don't discard it! You can still use it to make uttapam or add it to other savory dishes where a slightly tangy flavor is desirable. You can also try adding a little bit of fresh ragi flour to balance the sourness.