Ready idli/dosa batter vs fresh-made — what do you usually do?
Ready idli/dosa batter is common for rushed mornings, but fresh-fermented batter is often said to taste better. Do you buy batter, make it weekly, or do a mix? Any brands, storage tips, or quick fixes that make store-bought batter closer to homemade? Curious how people balance convenience and flavour.
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Quick practical points to balance convenience and flavour: - Choosing: pick batters whose label lists only rice/urad (and salt) — avoid preservatives/stabilizers if you want a fresher-fermented taste. - Storage: refrigerate promptly in an airtight container; use within ~4–7 days or portion and freeze (thaw overnight in fridge) for longer keeping. - Revive & flavour: warm a cold batter slightly to encourage activity, or stir in a spoon of fresh curd or a pinch of fenugreek for extra tang/fermentation. Add a pinch of baking soda or fruit salt right before steaming/frying to lighten older batter. - Finish tricks: steam idlis briefly after cutting or brush dosas with a little ghee for fresher mouthfeel. - Safety: discard if there’s a strong off-smell, discoloration, or visible mold.