Curious why your millet batter gets frothy in the fridge? Learn about the natural fermentation process that continues even in the cold.
1 Answer
Millet-based batters become frothy in the fridge due to the fermentation process initiated by naturally occurring microorganisms, which produce carbon dioxide gas as a byproduct. This gas gets trapped within the batter, causing it to expand and appear frothy.
Detailed Explanation:
Millet grains, like other grains, contain natural yeasts and bacteria. When you grind millet into a batter and mix it with water, you create an environment conducive to fermentation. Fermentation is a metabolic process where microorganisms, such as yeasts and bacteria, break down carbohydrates (sugars and starches) present in the millet. This breakdown produces various byproducts, including carbon dioxide (CO2) gas.
The cold temperature of the refrigerator slows down the fermentation process, but it doesn't stop it completely. The CO2 gas produced is trapped within the viscous batter, leading to the formation of bubbles. Over time, these bubbles accumulate, causing the batter to expand and develop a frothy appearance. The extent of frothiness depends on factors like the type of millet used, the ambient temperature, the amount of water added, and the duration of refrigeration. This fermentation process also contributes to the slightly sour taste often associated with fermented millet batters, which is desirable for certain recipes like dosa or idli.
Pro Tip:
To control the fermentation and prevent excessive frothiness, use chilled water when preparing the batter and refrigerate it immediately. You can also add a pinch of salt, which can help to inhibit the growth of some microorganisms and slow down the fermentation process.