Question: How Long Can You Keep Idli Batter In Fridge?

Can we keep idli batter in fridge?

Once you mix the batter the consistency should be really fluffy; set aside. To store the batter keep it inside the fridge with a tight lid and store for a week.

How do you know if idli batter is Spoilt?

To check you can also drop a small drop of batter in a bowl with clean water. The batter should float which means it’s fermented. If not then it needs more time for fermentation. Now the idli dosa batter is ready to make Idli and Dosa!

Can we keep fermented dosa batter in fridge?

I would let it ferment and when done, stir it really well and divide between 4 – 6 different freezer safe containers and freeze all but one box. When the box in the refrigerator is empty, I would pull one box from the freezer when needed and let it thaw in the refrigerator. Use it within 3 days and be done with it.

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Can I keep idli batter overnight?

If you don’t have an instant pot, you can ferment the batter in the oven. I usually just turn on the oven light, which gives the batter enough warmth to ferment. Place the pot covered with a lid just below the oven light. Leave it overnight or for 10 hours in the oven to ferment the batter.

Which bacteria is present in idli batter?

The fermentation of idli demonstrates a leavening action caused by the activity of the heterofermentative lactic acid bacterium, L. mesenteroides. As far as is known, this is the first record of a leavening action produced exclusively by the activity of a lactic acid bacterium.

Can we use idli batter immediately after grinding?

These have to be served immediately, otherwise they will turn hard and rubbery. – If using a mixie or blender for grinding idli-dosa batter, remember that it won’t get you the same results as a wet grinder.

How many hours should idli batter ferment?

Mix both the batters together in a large bowl or pan. Add salt and mix well. Cover and let the batter ferment for 8 to 9 hours or more if required. After the fermentation process is over, the idli batter will become double in size and rise.

Can we make dosa immediately after grinding?

You can check out my tiffin sambar recipe, chutney recipes for sidedish. This dosa batter is kind of different one, normally you make dosa batter the day before, allow it to ferment and then use it the next day. But this one is a exception, you dont have to ferment it, Just grind it and use right away.

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Can I add water to idli batter after fermentation?

Watery batter will not rise and the idlies will be hard and flat. So use caution while grinding and do not add too much water while grinding. The batter will thin out a little after fermentation. So a BIG CAUTION on using water.

What happens if dosa batter is over fermented?

Do Not Make Plain Dosas With This Batter Over fermented batter should never be used to make plain dosas or uttapams. They will always taste sour with such batter. This comes from the regular fermentation process. But if the batter is already over fermented, your dosas will taste extremely sour.

Is fermented dosa batter good for health?

Fermented products work as an antidote for the body. They are low on calories, healthy for the body and keep the gut in good shape. They are also naturally rich in several vitamins, minerals which helps support your immune system, regulate blood flow and cut down chances of any digestive ailments from plaguing you.

How do you ferment dosa batter quickly?


  1. Wash the Urad Dal and methi in water for 2-3 times.
  2. Separately wash the rice in water for 2-3.
  3. Soak the Urad dal and methi in one bowl, and Rice in another bowl.
  4. First grind the Urad dal with minimum water to fine and fluffy consistency.
  5. Grind the rice too with minimum water.

Can I ferment idli batter for 24 hours?

It helps.. Add 1/4 tsp of baking soda or baking powder to the ground batter and then ferment. It will help the batter to raise well in harsh cold conditions..Adding poha or cooked rice while grinding also helps for quick fermentation. Allow at least 24 hours to ferment.

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What to do if idli batter does not rise?

What to do if idli batter does not ferment or rise? If your idli batter has not risen or fermented after 18-24 hours (traditional method) & 12-14 hours (Instant Pot), then just give up on making idlis with this batch, and use batter for dosas instead. And try again after implementing all the tips shared in the recipe.

Why are my idlis not white?

The most common reason for yellow idlis is lack of fermentation. I faced this during my initial months of trying to make idlis in cold climate. If the batter ferments well, the resulting idlis will be white in color. Another possible reason could be the quality of Urad dal.

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