Should dosa batter be stored in shallow or deep containers?

Question

For storing dosa batter, is a shallow or deep container better? Find out how the container shape can impact fermentation and storage.

Answer 1

Dosa batter should be stored in a deep container, leaving ample headspace for expansion during fermentation. This prevents overflow and mess.

Detailed Explanation:

Dosa batter undergoes fermentation, a process where microorganisms consume sugars and produce gases like carbon dioxide. This gas causes the batter to rise and expand in volume. If the batter is stored in a shallow container, the expansion will likely cause it to overflow, creating a sticky mess in your refrigerator. A deep container, on the other hand, provides sufficient space for the batter to expand without spilling over. The ideal container should be at least twice the volume of the initial batter to accommodate the fermentation process. Consider using a food-grade plastic or stainless steel container with a tight-fitting lid to minimize odors and prevent contamination.

Pro Tip:

To control the fermentation rate, especially in warmer climates, store the batter in the refrigerator immediately after grinding. This slows down the fermentation process. You can then take out the required amount and let it ferment at room temperature for a shorter period before making dosas.