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Idli / Dosa batter getting too sour/moist

Discussion in 'Spotless Kitchen' started by nirupama, Jun 8, 2005.

  1. nirupama

    nirupama New IL'ite

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    Hi,

    During this hot summer here in Chennai, the idli/dosa batter that I grind during the weekends gets very sour within a day. Even if I leave it in the fridge to store and use for 2-3 days, it gets too moist (called as 'ponguvadhu' in tamil). Atlast I end up wasting the batter as well as tidying up my fridge too often of the spilt batter [​IMG]

    Only if I grind batter during the weekends that is needed for 2 to 3 days, it will be very handy for making breakfast during the weekdays when I have to leave early for work.

    Any better suggestions on how it can be stored? That will be of great help!

    -Thks
     
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  2. jyoti

    jyoti New IL'ite

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    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 [​IMG]

    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
     
  3. amudha

    amudha Senior IL'ite

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    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.
     
    Last edited by a moderator: Jun 13, 2005
  4. akila

    akila New IL'ite

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    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? :?
     
  5. malar

    malar Bronze IL'ite

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    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.
     
  6. tlsriman

    tlsriman Silver IL'ite

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    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.
     

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