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Idli dosa batter

I would like to make Indian idli and dosa batter using insitu fermentation technique in poly packs. After attaining required fermentation stage, how to stop fermentation without leading to lactic acid generation.
Please help me.

You have to deactivate the microbes responsible for fermentation when you think you reached the end point.Now if you understand microbiology, you will know of techniques to control it.

You could try adding Potassium Sorbate at the point it is fermented enough.

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you can use 4% of salt to prevent too much of fermentation.

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