Idli dosa batter will not be sour for a week, kept fresh with these 5 tips. How to save idli dosa batter for over fermentation and sourness

How to Prevent Idli Dosa Batter Sourness: To make Idli dosa, it is very important to grind the lentil rice and firm it, then spongy idli and dosa are made. But if the idli dosa batter is used for two-three days, then it becomes more sour and its taste also starts to feel bad. In such a situation, let us tell you today 5 such tricks with the help of which you can keep your idli dosa or uttapam batter very fresh for a week and can save it from being sour.

How to save idli dosa batter from being sour

• Idli Dosa batter To avoid being sour, you can use cold water of the fridge while grinding dal rice. This does not make the batter sour quickly.
• To prevent Idli dosa batter from being sour, never add salt to it or during the firmmentation. Whenever you are going to use, add salt in a little batter.

Read more- Do not soak-to grind, the mess is over … This Godhuma dosa will be made in less time than Maggi

• To store the idli dosa batter, always close it in an air tight container or compartment and keep it in the coldest part of the fridge, so that it does not make it too sour with warmth.
• Never store it together to protect the idli dosa batter from being sour, but you should store it by putting it in two to three small containers, because this batter can also be sour due to repeated opening and closure.
• To protect the idli dosa batter from getting sour and over firmant, put four to five fenugreek seeds or a small bitter gourd leaf in the batter before storing. It acts like a natural preservative and does not allow the batter to be sour.

Also read- Now you will not have to wait hours for firmment in dosa batter, make a balloon in 15 minutes

Keep in mind that the batter of idli, dosa or uttapam should never be kept in steel or any metal vessel, as it increases the firm. You can store it by placing it in plastic or glass container.