Does adding salt to urad batter help it last longer? Find out how salt impacts the fermentation process and its overall shelf life in the fridge.
1 Answer
No, it's generally not recommended to store urad dal batter with salt. Salt can interfere with the fermentation process and affect the texture of the final product.
Detailed Explanation:
Adding salt to urad dal batter before storing it can negatively impact the fermentation process. Fermentation relies on the activity of beneficial bacteria and yeasts, which produce acids and gases that give the batter its characteristic rise and flavor. Salt can inhibit the growth of these microorganisms, slowing down or even preventing fermentation. This can result in a batter that doesn't rise properly, leading to dense and hard idlis or dosas. Furthermore, salt can draw out moisture from the batter, potentially affecting its consistency and texture. It's best to store the batter without salt and add it just before you're ready to cook. This ensures optimal fermentation and a better final product.
Pro Tip:
To extend the shelf life of your urad dal batter without compromising fermentation, store it in an airtight container in the refrigerator. This slows down the fermentation process without stopping it completely. When you're ready to use the batter, take out only the amount you need, add salt, and let it sit for a short period (around 15-20 minutes) before cooking. This allows the salt to distribute evenly and enhances the flavor.