How long does bajra dosa batter last after fermentation?

Question

What is the ideal shelf life for fermented bajra dosa batter? Learn how long you can store it in the fridge before it becomes too sour to use.

Answer 1

Bajra dosa batter typically lasts for 2-3 days in the refrigerator after fermentation. Beyond this, the batter may become overly sour and the dosa texture can be compromised.

Detailed Explanation:

After fermentation, bajra dosa batter undergoes a process where microorganisms, primarily bacteria and yeast, consume the sugars present in the bajra (pearl millet) and other ingredients. This process produces lactic acid and other byproducts, which contribute to the characteristic sour taste and airy texture of the dosa. Refrigeration slows down this fermentation process significantly.

Here's a breakdown of why the batter lasts for 2-3 days:

1. Day 1-2: The batter is usually at its peak flavor and consistency. The fermentation process has created enough lactic acid to give it a pleasant sourness, and the batter is light and airy.

2. Day 3: The batter is still usable, but the sourness may be more pronounced. The texture might also start to change slightly, becoming a bit thicker.

3. Day 4+: The batter becomes overly sour and the texture can become unpleasantly thick or even slimy. The dosas made from this batter may not taste as good and can be difficult to cook properly.

It's important to store the batter in an airtight container in the refrigerator to prevent it from drying out and to minimize the growth of unwanted microorganisms.

Pro Tip:

If you want to extend the life of your bajra dosa batter, you can freeze it. Divide the batter into smaller portions and freeze them in airtight containers. When you're ready to use it, thaw it in the refrigerator overnight and add a pinch of baking soda to help restore its original texture.