Idli / Dosa batter getting too sour/moist

Add salt only at the time of usage

Hi Nirupama,

Batter gets easily sour and moist during summer. That too we needn't mention about Chennai Summer

My suggestion would be, do not add salt at the time of grinding the batter.
Store in the fridge without adding salt. Take the required amount of batter in a separate container at the time of usage and add salt only to that portion.

This way you can store and use batter for 2 to 3 days.
Hope this helps dear!

- Jyoti

 

Put a bay leaf on top of batter

Nirupama,

In addition to Jyoti's suggestion, try this to avoid batter becoming sour/moist sooner.

Take a bay leaf (brinji leaf) and put it on top of the batter inside the container in which it is stored. This prevent early sour/moist.

 

Put a betel leaf on top of the batter

Hey Amudha,

I have only known about putting betel leaf (vetrilai in tamil) on top of the batter while storing in a container. (Nirupama, you may try this too)

Your suggestion of adding a bay leaf sounds new to me. Won't the batter get the spice smell? :?

 

Banana leaf helps avoiding the batter from getting sour!

Nirupama,

Being in Chennai you can get banana leaf easily I believe.

Try this to avoid idli / dosa flour turning sour...

Place a piece of banana leaf covering the surface of the container/vessel in which you want to store the batter. Then pour the batter into the vessel. Place another piece of banana leaf on top of the batter and close the vessel.

Storing it this way you can avoid the batter getting sour for about 4 to 5 days.

 

Don't add salt in the batter , add few thoor dal in the batter after taking it out of grinder. Keep it in multiple vessels in fridge and take one at a time and mix salt for use.
Even it gets fermented it will not be sour.
I keep idly/dosa batter grinded at home typically for 4 to 5 days.