How to revive fermented millet batter after freezing?

Question

Learn how to bring frozen fermented millet batter back to life. Get simple tips to revive its texture and activity after thawing.

Answer 1

To revive fermented millet batter after freezing, thaw it in the refrigerator overnight, then add a pinch of sugar and a tablespoon or two of warm water to reactivate the fermentation process. Let it sit in a warm place for a few hours until it bubbles up again.

Detailed Explanation:

Freezing fermented millet batter can halt the fermentation process, but it doesn't necessarily kill the beneficial bacteria. Here's a step-by-step guide to reviving it:

1. Thawing: Transfer the frozen batter from the freezer to the refrigerator. Allow it to thaw slowly overnight or for at least 8-12 hours. This gradual thawing helps maintain the batter's texture and prevents it from becoming too watery.
2. Assessment: Once thawed, check the batter's consistency and smell. It might look a bit flat and may not have the same tangy aroma as before freezing. This is normal.
3. Reactivation: Add a pinch (about 1/4 teaspoon) of sugar to the batter. Sugar provides food for the dormant bacteria and helps kickstart the fermentation process again.
4. Hydration: Add 1-2 tablespoons of lukewarm (not hot) water to the batter. The amount of water needed will depend on the batter's consistency after thawing. Aim for a slightly thicker than pouring consistency.
5. Mixing: Gently mix the sugar and water into the batter until well combined. Avoid overmixing, as this can toughen the final product.
6. Proofing: Cover the batter loosely and place it in a warm place (around 75-85°F or 24-29°C) for 2-4 hours. This allows the bacteria to become active again and start fermenting the batter. You should see small bubbles forming on the surface, indicating that the fermentation is restarting. The time required will depend on the strength of the culture and the ambient temperature.
7. Usage: Once the batter has bubbled up and increased slightly in volume, it's ready to use for making dosas, idlis, or other millet-based dishes.

Pro Tip:

If the batter doesn't show signs of fermentation after 4 hours, it might be necessary to add a small amount (1-2 tablespoons) of fresh, active fermented batter from a previous batch or a commercial starter culture to ensure successful reactivation.