How does vinegar affect fermented batters like idli or dosa?

Question

Learn how vinegar influences fermentation and texture in traditional batters.

Answer 1

Vinegar is generally *not* added to idli or dosa batter. It can inhibit fermentation and negatively impact the texture and flavor.

Detailed Explanation:

Idli and dosa batters rely on a natural fermentation process driven by microorganisms like bacteria and yeast. These microorganisms consume the carbohydrates in the rice and lentils, producing lactic acid and carbon dioxide. The lactic acid contributes to the characteristic sour taste, while the carbon dioxide creates air pockets, resulting in a light and fluffy texture.

Vinegar, being an acidic substance (acetic acid), can interfere with this delicate fermentation process. Adding vinegar can:

1. Inhibit Microbial Activity: The microorganisms responsible for fermentation thrive within a specific pH range. Introducing vinegar can lower the pH too drastically, hindering their growth and activity.
2. Alter the Flavor Profile: While a slight sourness is desirable in idli and dosa, the sourness from vinegar is different from the lactic acid produced during fermentation. It can result in an unpleasant, overly acidic taste.
3. Affect Texture: Proper fermentation is crucial for achieving the desired light and airy texture. Vinegar can disrupt this process, leading to a dense and less fluffy final product.

Instead of vinegar, the fermentation process itself should provide the necessary sourness and leavening. Factors like temperature, humidity, and the quality of ingredients play a significant role in successful fermentation.

Pro Tip:

If your idli or dosa batter isn't fermenting properly, try placing it in a warmer location (around 80-85°F or 27-29°C). A slightly warmer environment encourages microbial activity and promotes fermentation. Avoid adding vinegar as a shortcut.