Idli and dosa are quintessential South Indian delicacies that have earned a special place in the hearts, plates and palates of food enthusiasts worldwide. The key to perfect idlis and crispy dosas lies not only in the preparation but also in the storage of the batter.
While the batter is best consumed fresh (Akshayakalpa Organic batters are delivered fresh after grinding), sometimes one might not be able to use it all and would need to store it for later. Using these tips, you can ensure that the dosas and idlis made at a later taste still taste as fresh and delicious as before.
The foundation of storing idli and dosa batter is using an airtight container. After preparing the batter, transfer it into a clean, dry container with a tight-sealing lid. This prevents exposure to air, which can lead to fermentation issues or loss of freshness.
Choose containers made of food-grade plastic, stainless steel, or glass. These materials are non-reactive and will not impart any undesirable flavours to your batter. Stainless steel containers are particularly popular due to their durability and ease of cleaning.
Refrigeration is your batter’s best friend. Once you’ve securely sealed the container, place it in the refrigerator. The lower temperature slows down the fermentation process, allowing you to use the batter over several days. While refrigeration is encouraged, freezing idli and dosa batter is generally not recommended. Freezing can lead to changes in texture and taste, as the formation of ice crystals can disrupt the structure of the batter upon thawing. This may result in less-than-perfect idlis and dosas but still keeping the nasties like preservatives out of your diet.
Batter and air do not get along. When using the stored batter, aim to minimize exposure to air. Scoop out the desired quantity with a clean, dry spoon, and promptly reseal the container. This practice helps maintain the batter’s freshness and prevents contamination.
Before using the refrigerated idli or dosa batter, give it a gentle stir. This helps redistribute the ingredients, ensuring a consistent texture and flavour in your dishes.
If you anticipate not using all the batter within a few days, consider dividing it into smaller portions before refrigeration. This way, you can remove only what you need for each batch of idlis or dosas, keeping the rest in optimal condition.
While idli and dosa batter can be refrigerated for several days, it’s ideal to plan your cooking schedule accordingly. Freshly fermented batter yields the best results, so try to use the batter within 2-3 days of preparation for the fluffiest idlis and crispiest dosas.
Mastering the art of storing idli and dosa batter is essential for ensuring you can enjoy these delightful dishes whenever you crave them and provide quick-fix nutritional breakfast options. By using airtight containers, refrigeration, and following the guidelines mentioned above, you can extend the shelf life of your batter while preserving its exceptional taste and texture. With a bit of care and attention, you’ll have access to perfect idlis and dosas that will satisfy your culinary desires – as and when you want it.
Akshayakalpa’s organic batter is crafted from whole grains grown on chemical-free farms and keeps alive the nuances of the traditional method of stone-grinding batter. The batter is ground using RO water and allowed to ferment in its own time – without the use of soda or enhancers – ensuring the resulting batter has authentic home-made taste and texture. Staying true to our promise of delivering only the healthiest and most-nutritious organic products, Akshayakalpa’s organic batter
has no preservatives emulsifiers, or synthetic additives. Only the goodness of whole wheat in every bite!
