Learn the effects of over-fermentation in dhokla batter and how to maintain ideal rise and taste.
1 Answer
Over-fermenting dhokla batter results in a sour taste, a dense and collapsed texture, and an unpleasant ammonia-like smell, making the dhokla unappetizing.
Detailed Explanation:
Dhokla batter relies on fermentation to create its characteristic light and fluffy texture. During fermentation, microorganisms, primarily bacteria and yeast, consume sugars in the batter and produce carbon dioxide gas. This gas creates air pockets, which give dhokla its spongy texture. However, if the batter ferments for too long, several undesirable changes occur.
First, the bacteria produce excessive amounts of lactic acid and other acidic byproducts, leading to a sour taste that overpowers the other flavors. Second, the gluten structure in the batter weakens due to prolonged enzymatic activity, causing the dhokla to collapse during steaming and resulting in a dense, heavy texture. Finally, over-fermentation can lead to the production of ammonia, giving the dhokla an unpleasant smell and taste. The ideal fermentation time depends on the ambient temperature and the specific recipe, but it's crucial to monitor the batter closely.
Pro Tip:
To prevent over-fermentation, especially in warm climates, refrigerate the batter once it has reached the desired level of fermentation (usually indicated by a slight increase in volume and a bubbly appearance). This slows down the fermentation process significantly.