Quick Answer: What To Do If Dosa Batter Is Over Fermented?

Can I grind dosa batter after fermentation?

Yes ,it can.

But i suggest you to keep the batter for some hour so that the batter can ferment and the dosa will turn out more crispy then before..

How long can you ferment dosa batter?

Pour the batter into a large, stainless steel bowl and cover with a shower cap. Put the bowl into a cold oven, turn on the oven light, and close the door. Leave it for at least 6 hours, or until it has fermented. Sometimes it’s quick, and other times it takes longer, up to, and over, 24 hours.

How can we remove sourness from dosa batter?

Try adding finely chopped tomatoes to the batter and make dosa or oothappam. You will find it very tasty and the tomatoes will take the sourness from the batter.

What happens if dosa batter is over fermented?

The batter shouldn’t be allowed to over ferment, just a good rise with some bubbles is enough to ensure you have a good sour free batter for the whole week. … While this batter is good enough for making both idlis and dosas, you can keep the whole batch for making only idlis to if you follow the tips well.

Can we keep fermented dosa batter in fridge?

Storing and Using After Fermentation Once the batter is well fermented mix, add salt and use as required. The batter keeps good in fridge for 4-5 days. I have not used beyond that as it gets over by then. Once stored in fridge it is advisable to remove it and keep it for at least 30 mins outside and then make Dosa.

How do you ferment dosa batter in the microwave?

Place your vessel with the batter in a warm, draft free place. Mostly this should be in a pre heated oven (switch off the oven though). Leave the Oven light on since it will give enough heat to keep the temperature steady throughout the fermentation period (mostly overnight). This should take about 10-12 hours.

Why is my dosa not crispy?

Why is my dosa not crispy: well, follow the ratios of dal, rice and other ingredients in this recipe and use a cast iron pan to make the dosa. I guarantee you will have a nice crisp dosa! Why is my dosa sticking to the pan: if you are using a cast iron, it’s probably because your pan isn’t seasoned well.

How long can you keep dosa batter in the fridge?

4 daysThe dosa batter needs to ferment for about 8 hours. The fermented batter can be refrigerated in an airtight container for up to 4 days or frozen for up to 1 month; defrost completely in the refrigerator before using.

What else can be made from dosa batter?

Masala Dosa ( Mumbai Roadside Recipe) … Schezwan Cheese Dosa. … Egg Dosa, Healthy Breakfast. … Uttapam Pizza. … Paneer Dosa, Paneer Chilli Dosa, Mumbai Street Food. … Onion Tomato Uttapam, Tomato Onion Uttapa. … Banana Dosa ( Finger Foods for Kids ) … Mysore Masala Dosa ( Mumbai Roadside Recipe)More items…

Why is my dosa not Brown?

You could add a smidgen of ghee or oil (gingelly oil works well) around the dosa if you want it crisper. You need to know exactly when to flip the dosa before it sticks to your pan. … For an ultra crisp dosa add a little more oil and cook it on a low flame for a longer period till it gets golden brown and then flip it.

What to do if idli batter is not fermented?

Not enough Salt At times when the amount of salt is not enough (for the amount of batter), then it could lead to absence of fermentation. My mother eye balls it but mentioned that you would need about 3/4 to 1 tsp salt for every 1 cup of dry ingredients (rice + dal). You might have to add more/adjust as per your taste.

Does dosa batter need to ferment?

If you live in a very warm place, then simply keep the batter on the counter to ferment. After 14 hours, my batter was well fermented. … If not then it needs more time for fermentation. You can now use this idli dosa batter to make soft idli and crisp dosa!

How do you know if dosa batter is bad?

(You’ll be able to tell; spoiled ferments smell quite rotten.) As the food is exposed to air before serving, the smell will become less odorous. White film on top of the liquid in the jar. This is just a natural yeast by-product of the fermentation process.

Why does dosa batter smell bad?

It seems you left the batter outside fridge even after fermentation. Old rice powder can also be a reason. Rice powder , sooji and Maida should be consumed fresh otherwise they taste bitter and smell bad. For making dosa you need not put soda .

Can I freeze fermented dosa batter?

Idli / Dosa batter freezes well. It can be frozen for 2 months. Transfer to a plastic container with tight-fitting lid. … The frozen batter should be thawed 24 hours in the refrigerator before use.

Why do we ferment dosa batter?

When one whips the batter (rice + urad dal), air gets incorporated into the batter. Lactobacillus and other bacteria from that air and the hand consume the sugars in the batter (rice mainly) and produce CO2 (carbon dioxide). This is fermentation of dosa batter (ditto for idli batter).