Don’t worry about over-fermented idli batter, reduce the sourness with these easy kitchen hacks…

Lifestyle Desk – Summer season brings with it many challenges, especially in the kitchen. Due to the scorching heat and sticky humidity, food items start spoiling quickly. Curdling of milk, spoilage of pulses within a few hours and products containing yeast becoming too sour become common problems. One of these is the batter of Idli-Dosa, which often turns sour overnight due to excessive fermentation.

In the morning, when you open the batter to make idli or dosa and a pungent sour smell comes from it, the whole mood gets spoiled. In such a situation, many people consider this batter as bad and throw it away. But the truth is that this batter does not spoil, but is over-fermented, which can be made reusable by following some easy measures. Let us know how.

add fresh rice

The easiest way is to add a little fresh rice flour or semolina to the batter. This reduces the sourness of the batter and its consistency also improves. Keep in mind that after mixing it, keep the batter for some time, so that the new mixture sets well.

dilute with water

Another solution is to dilute the batter by adding a little water. Sometimes, due to the thickness of the batter, sourness is felt more. Thinning it slightly balances the taste.

salt or baking soda

If the batter has become too sour, you can immediately make idli or uttapam by adding a little salt and a pinch of baking soda. This will reduce the sourness of the batter and the idli will also become soft.

finely chopped vegetables

Make uttapam or cheela by adding finely chopped vegetables like onion, carrot, capsicum etc. to it. The taste of vegetables balances the sourness and you get a new dish.

keep in the fridge

To prevent the batter from becoming too sour in summer, it is important to keep it in the refrigerator. As soon as the batter is fermented, immediately keep it in a cool place so that the process of fermentation slows down.