Why does bajra khichdi taste fermented next day?

Question

Learn why your leftover bajra khichdi might have a slightly fermented taste. Discover the natural properties of the millet that cause this.

Answer 1

Bajra khichdi can taste fermented the next day due to the natural fermentation process of the grains, especially if stored at room temperature, leading to a slightly sour or tangy flavor. This is more pronounced in warmer climates.

Detailed Explanation:

Bajra, like other grains, contains microorganisms that can become active under favorable conditions. When bajra khichdi is cooked and left at room temperature, these microorganisms, along with naturally occurring enzymes, begin to break down the carbohydrates and proteins in the khichdi. This process, similar to fermentation, produces acids and other compounds that contribute to a sour or fermented taste. The rate of fermentation is accelerated by warmth and moisture, which are often present in tropical or subtropical climates. The fermentation process is also influenced by the presence of other ingredients in the khichdi, such as yogurt or buttermilk, which can introduce additional bacteria that contribute to the souring.

Pro Tip:

To prevent bajra khichdi from tasting fermented the next day, refrigerate it promptly after it has cooled down to room temperature. This significantly slows down the fermentation process and helps preserve the original flavor.