8 Hacks To Prevent Dosa Batter From Turning Sour During Summers

Most people think that it is easier to ferment dosa batter in summer but nothing can be farther from the truth. The hot and humid weather comes with its challenges. There is a high chance that you can end up with an over-fermented batter, and the mixture can become extremely sour. To ensure that the batter ferments to perfection, you need to opt for a few techniques.

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These methods will ensure that the batter maintains its texture and flavour even after fermentation. It should have a mild sour taste and more volume than you started with. To help you with the struggle of fermenting dosa batter in summer, here are some foolproof tips you can make the best use of in the kitchen.

Add Fenugreek Seeds

Fenugreek seeds have a bitter taste. Therefore, you can soak them with rice and lentils and grind them. A small amount of these seeds will act as a catalyst in fermentation but will prevent the batter from turning sour. It will enhance the flavour palate of the mixture. Usually, the seeds are added in winter to ensure that the batter ferments in the first place.

Use Whole Urad Dal

Instead of using split urad dal, you must use whole urad dal or black gram. The skin of pulses has natural yeast that helps with fermentation. You won’t require adding any catalyst to the mixture. Whole urad dal also adds to the texture of the batter. This enhances the coarse finish of the concoction, making it easier for you to spread it on a hot skillet and cook a crispy dosa.

Grind In Batches

When you grind rice and lentils, you must have observed that the food processor becomes hot. The mixture can also trap this heat, and it will act as a push in the fermentation process. If you blend the ingredients in batches, it will ensure that the processor does not get too hot. However, if you try to blend everything, you might not achieve the desired consistency and texture of the batter. It can also lead to overheating of the appliance and affect its functioning.

Ferment In A Cool Place

The weather is already hot and humid. You do not have to keep the container in the sun. This step is only helpful in winter. You should let it ferment in a cool, dry, and dark place in summer. You should also keep the vessel away from the microwave or stove to ensure no exposure to any sources of heat. A temperature-controlled environment makes sure that the batter ferments evenly.

Soak Lentils And Rice In Cold Water

You have to soak lentils and rice overnight before you blend them. The process makes them soft and easy to blend. However, there is a compulsion in summer to add any amount of hot water. You must soak the ingredients in cold water to prevent the trapping of heat. You should use a large bowl for soaking and try to change the water at regular intervals to maintain the temperature.

Cover With A Cloth

After grinding, make sure you pour the batter in a large vessel. First, it will give it enough space to rise after fermentation. Second, it will prevent trapping of heat that can lead to over-fermentation and excess sourness of the mixture. When you keep the batter aside for fermentation, cover it with a thin cloth. This will allow any heat to escape and prevent the batter from turning sour.

Rinse Dal And Rice Thoroughly

Both lentils and rice contain some amount of starch, which is not good for fermentation. Therefore, after soaking overnight, you must thoroughly rinse dal and rice. This will ensure that you get rid of any starch that can impact the fermentation process. For rinsing, you should always use cold water instead of hot. You can also run the ingredients under tap water and use your hands to toss them around and remove excess accumulation of starch.

Use Filtered Water While Grinding

If you are living in metropolitan cities, especially Delhi-NCR, you must have come across the issue of hard water. Chlorine and other chemicals and minerals disrupt the quality of water and make it unfit for drinking. Therefore, most houses have a filter installed. You should use the same water for soaking and grinding. This will prevent chemicals and harsh minerals from leaching into the batter and affecting its quality.