Question

Can dosa batter be divided for 3 different recipes in a week? Discover how to use one batter to make dosas, uttapams, and paniyarams.

Answer 1

Yes, dosa batter can be divided and used for different recipes throughout the week, provided it's stored properly in the refrigerator. The fermentation process will continue, subtly altering the flavor over time, which can enhance different dishes.

Detailed Explanation:

Dosa batter is a fermented mixture of rice and lentils. The fermentation process is what gives dosas their characteristic tangy flavor and light, airy texture. This fermentation continues even when refrigerated, albeit at a slower pace. Therefore, dividing the batter for use over a week is perfectly acceptable and can even be advantageous.Here's how it works:1. **Initial Batch:** Prepare your dosa batter as usual.2. **Dividing the Batter:** Immediately after the initial fermentation (usually overnight), divide the batter into separate containers. The number of containers will depend on how many different recipes you plan to make and when you plan to make them.3. **Refrigeration:** Store each container in the refrigerator. Make sure the containers are airtight to prevent excessive drying or contamination.4. **Usage:** As you need batter for a specific recipe, take out the corresponding container. The batter stored for longer will have a more pronounced sour flavor due to continued fermentation. This can be ideal for certain variations of dosas or other South Indian dishes like uttapam.5. **Adjusting Consistency:** Before using, you might need to adjust the consistency of the batter by adding a little water, as it can thicken during refrigeration.

Pro Tip:

Label each container with the date you divided the batter. This helps you keep track of how long each portion has been fermenting and allows you to choose the batter with the desired level of sourness for your specific recipe.