Making your idli and dosa batter ferment in winter may feel frustrating. You follow the same recipe, step-by-step, but it still doesn’t rise, and there is no improvement. There are no bubbles and no sour aroma in your fermented idli dosa batter. Fermentation naturally slows down when the temperature drops in winter. Hence, the batter needs a little extra care during those months. Instead of changing the recipe or using shortcuts, understanding how warmth affects fermentation can make all the difference. So, the good news is that your batter is not the problem; it is the weather. With a few smart adjustments to your batter, you can get soft idlis and crispy dosas even in cold months with very little effort.
Why idli and dosa batter not ferment well in winter
There is no surprise that fermentation needs warmth to occur. In winter, the room temperature stays low, which slows down the natural fermentation, and good bacteria take longer to activate in the batter. All this affects the rise and bubbles in the batter.
Tips to ferment idli and dosa batter in winter
Batter fermentation in winter is less about changing the recipe and more about adjusting to the temperature. Small changes in water, placement, and timing can make a big difference in how well the batter rises. Before giving up on your batter or trying shortcuts, try these practical tips that work well in colder weather and are easy to follow in any kitchen.
Soaking the dal and rice separately
Soaking dal and rice together is relatively easier. But in winter, it might not be helpful to do so. Instead, soak them separately and grind the dal till it’s smooth and fluffy. When soaked separately, urad dal grinds fluffier and helps the batter trap air better. This improves fermentation and results in softer idlis and better dosa texture during winter.
Ferment Batter in the Warmest Spot at Home
While fermenting a batter, location matters the most. You need to keep it in places warm enough for the batter to rise. You can keep it inside the oven with only the light on, near the gas stove, inside a closed cupboard or near an electric heater. You can also wrap it with a blanket to keep it warm.
Be patient
Fermenting in winter usually takes time. In warm weather, the same process takes 6-8 hours, but in winter it can take up to 24 hours. You have to be patient and wait for it to ferment. If nothing happens in 24 hours, it is time to start over again.
Natural starter
You can use some portion of the leftover fermented batter to ferment a new batch. This will act as a natural starter for the batter and speed up the process.
Using the oven
When the room temperature is too low, the oven can act as a saviour for fermenting batter. There is no need to switch the oven on fully. Preheat the oven briefly and use only the oven light. It helps create the right environment for fermentation without overheating the batter.(Disclaimer: The tips shared in this article are based on common home practices and general cooking experience. Fermentation results may vary depending on weather, ingredients, water quality, and individual kitchen conditions. This article is meant for general guidance only and should not be taken as professional or technical advice.)
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