Nutrition experts warn against over-fermenting idli and dosa batter; advise to consume within 24 hours

In our quest for convenience, we often store idli and dosa batter in the refrigerator for extended periods, hoping to save time and effort in preparing these quick meals. However, is this practice actually beneficial for our health? Experts warn against overfermentation, as it not only diminishes the nutritional value and aroma of the food but can also have adverse effects on health.

According to Ayurveda, the vitality (prana) of food is at its peak when it's fresh and lively. This principle underscores the importance of consuming food at its optimum state.

Overfermentation poses a particular risk, especially in recipes that rely on fermentation-generated gases, like carbon dioxide, for leavening, as seen in bread or specific types of pancakes.

Experts caution that there's a significant distinction between consuming freshly fermented and stale or spoiled food. The proliferation of excessive fermenting bacteria is unsuitable for human consumption and may result in acid reflux, indigestion, or even stomach infections.

To ensure optimal results, it's advised to use the batter within 24 hours of complete fermentation. The best practice is to prepare a fresh batch, allow it to ferment overnight, and consume it within the next day for maximum benefits.

Also watch: Would you like to try an ice cream dosa or ice cream idli?