What prep practices extend the life of dosa batter in summer?

Question

What prep practices can extend the life of your dosa batter in summer? Get tips to prevent it from becoming overly sour in hot weather.

Answer 1

To extend the life of dosa batter in summer, refrigerate it immediately after grinding, use purified water, and avoid over-fermentation by checking it frequently.

Detailed Explanation:

Dosa batter ferments much faster in the summer heat, leading to a sour taste and reduced shelf life. Here's how to combat that:

1. Refrigerate Immediately: As soon as the batter is ground, transfer it to an airtight container and refrigerate it. The cold temperature slows down the fermentation process significantly.

2. Use Purified Water: Impurities in tap water can accelerate fermentation. Using purified or boiled and cooled water for grinding the batter helps to control the fermentation process and keeps the batter fresh for longer.

3. Control Fermentation Time: In summer, fermentation can happen within 6-8 hours. Check the batter frequently. Once it has risen slightly and has a pleasant, mildly sour aroma, refrigerate it immediately to halt further fermentation. Avoid letting it over-ferment, as this will make it too sour and unusable.

4. Use Clean Utensils: Ensure all utensils used for grinding and storing the batter are thoroughly cleaned and sterilized. Bacteria can contaminate the batter and speed up spoilage.

5. Portion and Freeze (Optional): If you have a large batch, consider portioning the batter into smaller containers and freezing them. Thaw only the amount you need a day before making dosas.

Pro Tip:

Avoid adding salt to the entire batch of batter before refrigerating. Salt accelerates fermentation. Add salt only to the portion of batter you plan to use immediately.