How do you store your dosa batter during the monsoons to prevent it from souring? Get tips for managing fermentation in humid weather.
1 Answer
Store dosa batter in the refrigerator immediately after grinding, dividing it into smaller portions in airtight containers to minimize exposure to air and fluctuating temperatures. This helps slow down the fermentation process and prevent excessive souring during the monsoon season.
Detailed Explanation:
The monsoon season brings high humidity and fluctuating temperatures, which can accelerate the fermentation process in dosa batter, leading to rapid souring. To prevent this, follow these steps:
Grind the batter correctly: Ensure the batter is ground to the right consistency. Over-grinding can generate excessive heat, promoting faster fermentation. A slightly coarse batter is preferable.
Ferment for a shorter duration: During monsoons, reduce the fermentation time. Usually, 6-8 hours of fermentation is sufficient. Check the batter frequently to avoid over-fermentation.
Refrigerate immediately: As soon as the batter has fermented to the desired level, transfer it to the refrigerator. The cold temperature significantly slows down the fermentation process.
Divide into smaller portions: Store the batter in smaller, airtight containers. This minimizes the amount of batter exposed to air each time you use some, preventing contamination and further fermentation.
Maintain a consistent refrigerator temperature: Ensure your refrigerator maintains a consistent temperature, ideally between 3°C to 5°C (37°F to 41°F). Fluctuations in temperature can encourage microbial activity.
Use a clean spoon every time: Always use a clean, dry spoon when taking batter from the container to avoid introducing bacteria that can accelerate souring.
Pro Tip:
Adding a small piece of ginger or a few fenugreek seeds while grinding the batter can naturally inhibit the fermentation process and help prevent excessive souring, especially during humid weather.