How To Prevent Idli-Dosa Batter From Turning Sour In Wet Grinder

To mimic hand crushing on mortar and pestle without putting in similar efforts and spending time, you can prepare idli-dosa batter in a wet grinder. It does the same job in a few minutes and yields a paste with the desired consistency. However due to the bacteria present in lentils and rice, fermentation of the batter begins while grinding; hence, it often turns sour.

Grinding leads to heating of the container, and moisture buildup adds to the sourness. Therefore, when you are using an advanced tool like Usha’s wet grinder, you have to keep a check on a few things. This short guide will help you prevent the batter from turning sour.

Avoid Over Fermentation

When you know that warmth and moisture add to the sourness, you must avoid over-fermenting the batter post-grinding. If you let it come to a rise for at least 8 hours, keep it only for 6 hours. Don't let the time of fermentation exceed the 8-hour threshold, else idli and dosa will also turn out zingy and might even smell a little funny.

Also Read: Beyond Idli-Dhokla, Unexpected Indian Dishes You Can Make Usha's Steam Oven

Use Chilled Water

When you are done grinding ingredients in a Usha wet grinder, pour chilled water over the paste. It will bring down the temperature and prevent moisture buildup. You can also add a few ice cubes before keeping the batter aside to ferment. This way the batter will not turn sour.

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Maintain Lentil & Rice Ratio

If you want the batter to ferment to perfection without sour flavour, you must combine rice and lentils in the right ratio. The ideal proportion is either 4:1 or 3:1. If the amount of urad dal is more than or equivalent to grains, the mixture will ferment faster and turn excessively tangy resulting in not-so-good tasting dosa and idli.

Avoid Too Much Fenugreek

Many people don’t know but fenugreek seeds are soaked and added to the idli-dosa batter because they act as a catalyst for fermentation. Don’t add more than half a teaspoon or one with a cup of urad dal. If you add more, the batter will not only turn out sour but also slightly bitter.

Add A Pinch Of Sugar

When you are grinding ingredients in Usha’s wet grinder, don’t forget to add a pinch of sugar. It will be crushed with lentils and rice and can balance out sourness if it develops at a later stage of fermentation. You should also add rock salt to add more depth and balance the notes. This small tip will yield a perfect batter to prepare crispy dosas and fluffy idlis.

Don’t Grind For Too Long

One thing to note is that grinding should happen in small intervals rather than in one go. When you start grinding, you will notice the container will start heating up. If that happens, turn off the appliance and wait for a bit before turning it on. You can also add a few tablespoons of water to cool down the ingredients and container and start grinding again.