Expert Suggestions for Idli Batter Problems

Idli and dosa are among the most popular South Indian breakfast dishes, but during summer, batter often ferments too quickly due to high temperatures. This over-fermentation can make the batter overly sour, affecting the taste and texture of idlis, which may turn hard or develop an unpleasant smell. Instead of discarding the batter, experts suggest simple methods to manage and reuse it effectively.

To prevent this issue, using ice-cold water while grinding helps reduce heat buildup and slows fermentation. Salt should be added only when needed, preferably after refrigeration, to control sourness. The batter should be stored in an airtight container and kept in the refrigerator as soon as fermentation begins. If the batter becomes too sour, adding a little boiled and cooled milk or fresh curd can help balance the taste, while a pinch of baking soda can make idlis soft again.

Note: This information is intended only for public awareness. It is advisable to consult medical professionals immediately if any symptoms are noticed.