How to reduce smell in refrigerated idli batter?

Question

Learn simple tips to help reduce the strong, sour smell of idli batter in your refrigerator while keeping it perfectly fermented.

Answer 1

To reduce the smell in refrigerated idli batter, ensure proper fermentation, use airtight containers, and consider adding a small amount of baking soda or storing a piece of charcoal in the refrigerator.

Detailed Explanation:

The sour smell in refrigerated idli batter is primarily due to the fermentation process continuing even at low temperatures. Here's a breakdown of how to minimize it:

1. Proper Fermentation: Allow the batter to ferment adequately at room temperature before refrigerating. Over-fermentation leads to a stronger smell. Typically, 8-12 hours is sufficient, depending on the ambient temperature.
2. Airtight Containers: Store the batter in airtight containers to prevent the smell from permeating the refrigerator and to slow down the fermentation process. Glass or high-quality plastic containers with tight-fitting lids are ideal.
3. Baking Soda: Adding a pinch (about 1/4 teaspoon per cup of batter) of baking soda before refrigeration can help neutralize some of the acids produced during fermentation, thus reducing the smell. Mix it in gently.
4. Charcoal Absorption: Place a small piece of activated charcoal (food-grade) wrapped in a muslin cloth inside the refrigerator. Charcoal is excellent at absorbing odors. Replace the charcoal every few weeks.
5. Regular Stirring: Stir the batter gently every day or two while it's refrigerated. This helps to redistribute the acids and prevent localized build-up of strong odors.
6. Check for Spoilage: If the batter develops an unusually strong or unpleasant odor, or if you see mold, it's best to discard it.

Pro Tip:

Avoid overfilling the container. Leave some headspace in the container as the batter may expand slightly even in the refrigerator due to continued fermentation. This prevents the lid from popping open and releasing the smell.