In this short article, we will provide an answer to the question “Is it safe to eat over fermented dosa batter?” and the information on do’s and don’ts for dosa batter.
Is it safe to eat over fermented dosa batter?
No! Even while the fermentation process promotes the growth of beneficial bacteria, it is not recommended that the batter be used for culinary purposes once it has fully fermented and we have not used it within 24 hours. It has been discovered that the batter contains an extremely high concentration of bacteria, and that fungus has begun to grow in the batter, posing a health risk to humans.
Do’s and Don’ts when it comes to Dosa Preparation
However, while some of the ingredients may be difficult to come by at your local grocery shop, they can be obtained in any Indian market or marketplace. In addition, while you’re there, you should consider stocking up on spices. The pricing will be substantially lower, and the quality will be significantly higher, than in the vast majority of other locations.
The results are better when the rice and dal are made separately, even if they can be cooked at the same time.
When the milled rice is rubbed between your fingers, it should have the consistency of granulated sugar, not powder.
Placing the batter in a plastic bag and placing it in the oven overnight will allow it to ferment. If the oven is powered by gas, the heat supplied by the pilot light should be sufficient to cook the food. Electric ovens should be preheated for five minutes at 225 degrees Fahrenheit before being turned off completely.
Check on the fermentation process regularly throughout the 8- to 12-hour fermentation period to guarantee optimal fermentation. There should be an increase in volume as well as the presence of an unpleasant odor to be observed.
If the battery does not appear to be fermenting after 4 to 5 hours, sprinkle it with 1/4 teaspoon salt and place it back in the oven for another 15 minutes to see if it will ferment.
Upon completion, the batter should be extremely thin and have a consistency similar to cream.
For the cooking surface, a well-seasoned cast-iron griddle is recommended. If you don’t have a cast-iron skillet, any large, heavy pan will do if you don’t have one. Nonstick pans with a lot of weight are ideal for this use.
The first step is to pre-heat the griddle to a moderate-high temperature before cooking. While the batter should begin frying as soon as it comes into contact with the griddle, if the griddle is excessively hot, the batter may clump together and become difficult to distribute evenly over the pan.
To make the dosa, lightly grease the griddle before you start cooking the pancakes. If everything is done correctly, there should be no visible oil and only a small discoloration on the surface of the pan.
After the batter has been placed on the griddle, you must act quickly. The batter should be spread out as thinly as possible by spreading it out with the back of a ladle in circular motions. It’s almost as if you’re tracing a spiral from the middle of the griddle outward. The dosa will be thicker if insufficient pressure is given to the ladle during the cooking process.
If you prepare the dosa with a circular ladle, the dosa will be thicker in the center and thinner around the edges. Dosas with a flat bottom are made with a flat-bottomed ladle, which is thinner and more consistent. A Katori, a small metal dish with a flat bottom commonly used in India, is also an excellent tool for this application. Markets in India sell these items, which can be purchased online.
The dosa batter should be spread out in a circular motion with the ladle, without lifting the ladle, until all of the batters have been distributed.
Never return the dosas to the batter to patch any holes that may have appeared; holes are an unavoidable feature of most Doda recipes.
The vast majority of cooks do not cover their dosas while they are preparing them. My mother’s method, which she taught me, shortens the cooking time and makes it easier to remove the dosa from the pan without requiring additional oil or sacrificing crispness or texture. This is a technique that I apply whenever possible.
What should I do if my dosa batter goes sour?
If you intend to make your own, you can alter the recipe by adding one cup of beaten or cooked rice ground to the sour batter, which will help to balance the sourness. The same technique can be followed if you are using a pre-made batter.
What is the most efficient method of making fermented dosa batter?
Half a cup of additional milk can be added if the soup is too sour but still thick enough. The sourness is reduced as a result of this. If the mixture is excessively liquid and sour, add half a cup of rice flour or semolina (Rava), stir thoroughly, and set aside for 15 minutes. Pour the mixture into the idlies or dosas and serve.
In this short article, we provided an answer to the question “Is it safe to eat over fermented dosa batter?” and the information on do’s and don’ts for dosa batter.