What causes a sour taste in dhokla batter?

Question

Discover fermentation issues that may lead to sourness in dhokla batter.

Answer 1

A sour taste in dhokla batter is primarily caused by the fermentation process, where bacteria produce lactic acid. Over-fermentation or using too much sour ingredient can exacerbate this.

Detailed Explanation:

Dhokla batter relies on fermentation to achieve its characteristic spongy texture and slightly tangy flavor. This fermentation is driven by naturally occurring bacteria, primarily lactic acid bacteria, which consume carbohydrates in the batter and produce lactic acid as a byproduct. The lactic acid is what gives dhokla its signature sourness.

Several factors can contribute to an overly sour taste:

1. Over-Fermentation: Leaving the batter to ferment for too long, especially in a warm environment, allows the bacteria to produce excessive amounts of lactic acid.
2. High Ambient Temperature: Warmer temperatures accelerate the fermentation process, leading to quicker souring.
3. Ingredient Quality: Using old or improperly stored ingredients can introduce undesirable bacteria that contribute to off-flavors and excessive sourness.
4. Excessive Souring Agents: Adding too much sour ingredient like yogurt or lemon juice can also make the batter overly sour.

Pro Tip:

To prevent overly sour dhokla, ferment the batter in a slightly cooler environment and check the taste periodically. If it's souring too quickly, refrigerate it to slow down the fermentation process.