- What happens if dosa batter is over fermented?
- Is it safe to eat over fermented dosa batter?
- How do you know if dosa batter is bad?
- How long can you ferment dosa batter?
- How do you get the sour taste out of dosa batter?
- How do you ferment dosa batter in the microwave?
- Why is my dosa not Brown?
- Why does dosa batter smell bad?
- Why is my dosa not crispy?
- What happens if urad dal is more in dosa batter?
- Why is dosa batter pink?
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..
Is it safe to eat over fermented dosa batter?
The process of fermentation doesn’t stop even when kept in refrigerator. It only slows down. Some people do say that it is okay to keep it for 3–4 days, but I have personally realised that using batter that is more than a day old, results in acidity and gas in the stomach.
How do you know if dosa batter is bad?
You should be able to see a rise in its volume, and it should also start smelling slightly sour. Ideally, when ready, the fermented dosa batter should have almost doubled in volume and become thick and foamy.
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 do you get the sour taste out of 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.
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 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.
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 .
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.
What happens if urad dal is more in dosa batter?
Excess amount of urad dal will not make idli hard on the other hand idlis will become very flat. If the proportion of rice is high it will impart hard texture. While grinding idli batter,always grind soaked rice first then grind the soaked urad dal. … Because if the batter is too thick,then the idli will be hard.
Why is dosa batter pink?
Many people suggest different possible causes. Everything from fermentation issues, salt, water, urad Dal, temperature, undesirable cultures of fungi or bacteria, type of rice or idli rava used etc. … The batter had fermented well with bubbles.