Can idli batter be stored in the fridge after fermenting?

Question

Find out how refrigeration affects fermented idli batter and steaming results.

Answer 1

Yes, idli batter can be stored in the refrigerator after fermenting. Refrigeration slows down the fermentation process, preserving the batter for later use.

Detailed Explanation:

Once your idli batter has fermented to your liking (typically doubling in volume and having a slightly sour aroma), it's important to manage the fermentation process to prevent it from becoming overly sour. The best way to do this is by refrigerating the batter. The cold temperature significantly slows down the activity of the microorganisms responsible for fermentation.

Here's a step-by-step guide:

1. Allow the batter to ferment at room temperature until it reaches the desired consistency and sourness. This usually takes 8-12 hours, depending on the ambient temperature.
2. Once fermented, gently stir the batter to even out the distribution of air bubbles.
3. Transfer the batter to an airtight container. Leave some headspace in the container as the batter may continue to ferment slightly, even in the refrigerator.
4. Store the container in the refrigerator. Properly stored, fermented idli batter can last for 3-4 days.
5. When you're ready to make idlis, take out only the amount of batter you need and let it sit at room temperature for about 15-30 minutes before steaming. This will help the idlis become softer.

Pro Tip:

Avoid repeatedly taking the entire container of batter in and out of the refrigerator. Each time you do this, you expose the batter to temperature fluctuations, which can negatively impact its quality and shelf life. Instead, portion out the batter you need into a separate container before refrigerating the rest.