Understand how over-fermenting dosa batter affects flavor, rise, and cooking outcome.
1 Answer
Over-fermenting dosa batter results in an overly sour taste, a thin and difficult-to-spread consistency, and a less crispy dosa. It's best to use batter within a reasonable timeframe after fermentation.
Detailed Explanation:
Dosa batter fermentation is a crucial step that relies on the activity of microorganisms, primarily bacteria and yeast. These microorganisms consume the sugars in the rice and lentils, producing lactic acid and carbon dioxide as byproducts. The lactic acid contributes to the characteristic tangy flavor of dosa, while the carbon dioxide helps to leaven the batter, making it light and airy.
However, if the fermentation process goes on for too long, several undesirable changes occur. Firstly, the lactic acid production increases excessively, leading to an intensely sour taste that can be unpalatable. Secondly, the microorganisms continue to break down the starches and proteins in the batter, weakening its structure. This results in a thinner consistency, making it difficult to spread the batter evenly on the hot griddle. The dosas may tear easily and lack the desired crispness. Finally, over-fermentation can also lead to the development of undesirable odors and flavors due to the production of other metabolic byproducts.
Ideally, dosa batter should be fermented for 8-12 hours at room temperature, or until it has doubled in volume and has a slightly sour aroma. The exact fermentation time will depend on the ambient temperature and the activity of the microorganisms.
Pro Tip:
If you accidentally over-ferment your dosa batter, you can try to salvage it by adding a small amount of fresh, unfermented batter or a pinch of baking soda to neutralize some of the acidity. However, the best approach is to monitor the fermentation process carefully and refrigerate the batter once it has reached the desired level of fermentation to slow down the microbial activity.