By Krati Purwar
May 15, 2024
In summer, the issue is not fermenting dosa batter but over-fermenting it, which can add sourness to the mixture. This will hamper the taste of the dish as well. Here are a few tips to help you ferment dosa batter to perfection in summer.
When preparing the batter, use whole urad dal. It has natural yeast that helps with fermentation. It also adds to the crispy texture of dosa.
When you soak rice and lentils, you must use cold water. It prevents the trapping of heat, over-fermentation, and sourness.
After grinding the ingredients, cover the container with a cloth to prevent it from trapping heat, which can lead to over-fermentation.
You do not need to keep the batter in sunlight for fermentation. Keep it in a cool, dry, and dark temperature-controlled environment.
Before soaking and grinding, you must rinse the ingredients thoroughly to ensure you get rid of all the starch that can affect the fermentation process.
You must always go for grinding in small batches to prevent trapping of heat inside the batter. It will also help you achieve a smooth paste.
For grinding, use filter water because chemicals in the tap water can add to sourness and affect the quality of the dosa as well.