I would be happy to help! If all of these steps are followed correctly, then the batter should be fermented. Spread the dosa batter on this pan and let the dosa sink. * To make sure that it is fermenting well, check on it a couple of times in the 8- to 12 2. BeenCalledLazy1ce 3 yr. ago I'd rather not use it. Make sure to use a large bowl so there is space for the batter to rise. Thank you! Eating Curd Rice Makes You A Happy Person, Seriously! Dosa batter is traditionally a thick and grainy mixture, made from rice and lentils. Allow it to ferment overnight and make use of it the next day. You will just need to make sure that the batter is cold before you freeze it. I used to always ask for cone shaped dosa at restaurants when I was a kid. -Water Thanks for contributing an answer to Seasoned Advice! Now keep a pan hot. Then pick from the cut edge of the dosa with your fingers and start rolling towards the other edge, and shape it like a cone. It is not uncommon for dosa batter to spoil, especially if it is not stored properly. If your dosa batter smells sour or spoilt, its best to throw it out and start again with fresh ingredients. Use the right kind of rice, and also add the chana and toor dal to the batter. Always keep the dosa tawa separate and only use it for dosa. This one, on the other hand, is an exception, as fermentation is not required; simply mill and consume as soon as possible after grinding. Serve hot dosas immediately with chutney or sambar on the side. Knowing how to tell if dosa batter is spoiled is important so you dont end up with a batch of inedible dosas. Make sure youre storing your batter in an airtight container and using fresh ingredients. To cut chow chow vegetable, first wash the leaves thoroughly to remove any dirt or sand. (Also Read:Indian Cooking Hacks: Tips To Get Soft, Fluffy Idlis Every Single Time!). If yours are missing, you know the batter has not fermented well. Drain water from the soaked dal and rice, poha. Rinse a couple of times in fresh water and then soak them in 1 cup of water. WebIf it smells like acetone or has fuzz growing on it then it's spoilt. Many people have wondered why batters or doughs will sometimes smell sour. I am a novice and have no idea. First, try adding some lemon juice or vinegar to adjust the acidity levels. To make masala dosa, you can also add potato masala to the dosa while it is cooking on the griddle. Your email address will not be published. This helps to cool down the tawa and spread the batter in a thin layer. Finally, you need to stir in the beaten eggs and pour the batter into a pan or griddle. It is very simple-spray avocado oil in the cups and spread evenly. will the dosa be crispy if we take urad dal and rice in 1:1 ratio? Dosa batter is normally prepared the day before, allowed to ferment overnight, and then used the following day. 3. If the dosa batter is very thick, thin it out by adding very little water. So if youre looking for, Read More How Many Graham Crackers in a SleeveContinue, Wendys is one of the most popular fast food chains in the United States. Dosa batter should be creamy. The dosa batter should be a light brown in color. Check the expiration date on the dosa batter, If it has expired, then the batter is spoilt, Inspect the appearance of the dosa batter, If it is lumpy or has changed color, then it is spoilt, If it smells sour or off, then it is spoilt and should not be used, Taste a small amount of the dosa batter before using it to make sure it is still good, If it tastes sour or off, then do not use it and discard it instead. This is dehusked black gram lentils. During fermentation, the batter is left to sit in a warm environment (between 70-80 degrees Fahrenheit) with specific bacteria which will consume the starch and convert it into lactic acid. Dosa batter made with fresh ingredients will have a shorter shelf life than those made with preservatives. 5. Adding leftover curd to the batter makes the idlis rise better Why not soak everything separately before grinding, like idli? Also, cast iron pans get better with use, so if you have a new pan, don't give up and keep using it. It must be smooth and evenly mixed into a thick battery that still flows. When the batter is fermented for more than 12 hours (usually in colder climate), its possible that the colour on the top of the batter might turn slightly yellow. Bacteria can be found in many places where food is prepared or cooked. Well, its basically a disaster. Just be sure not to add too much, as it can make the batter taste bitter. To check if the dosa batter is spoiled or not take a small bit of the dosa batter and taste it to see whether it has been over fermented; if it tastes sour, it has been over fermented. Some batters may have a strong onion or garlic smell, while others may have a sweet, eggy flavor. Finally, hot oil is poured into a frying pan over medium-high heat and the dosa cakes are fried until they turn light brown. The addition of salt does not affect the fermentation of idli. They love dosa so much, and would eat it every day! Add salt to taste (about 1 teaspoon per cup of batter). Dosa batter is traditionally made with a variety of herbs and spices to give it a unique flavor. Look at the color of the batter if it is brown or black, then it has most likely gone bad. First, make sure your ingredients are correctly measured and that the spices youre using are appropriate for the recipe. Check here how to season a cast iron pan. Drizzle oil on the sides and on the top as well. Stir the batter you have taken in a bowl to make dosa. If the Dosa batter is preserved by a process called fermentation. In recent years, research has shown that fenugreek may also have anti-aging properties. It can take 6-14 hours for the batter to ferment. The dosa batter should have a sour smell. If the heat is too low, the dosas will absorb too much oil and become greasy. 10+ hours are a lot. First and foremost, the batter should have a slightly sour smell. If the idli doesnt cook through or if it smells sour, the batter is most likely spoiled. This helps in the batter to ferment properly. Set aside for 10 mins, if the batter becomes Methi seeds, also known as fenugreek seeds, are a common addition to dosa batter in India. In a mixer, combine these ingredients separately and form a paste-like consistency. Spread a little masala at the center of the dosa before taking it out from the edges and folding it. Gently remove it from outer edges and roll. Spread the oil again, then spread the dosa. When the temperature is high, it causes proteins in the flour to start folding over one another, which also contributes to making the batter softer and more puffy. This allows the beneficial bacteria to work their magic and helps reduce any sour smells. To know if the dosa batter is over fermented, just taste a small part, it turns out sour. You can transfer the batter needed to make dosa in a bowl. I make the batter once over the weekend and use it all week to make dosa and uttapam. Save my name, email, and website in this browser for the next time I comment. If youve ever made dosa batter at home, you know that the key to a good dosa is a fermented batter. add water if required. One of the most important thing to make crispy dosa is the perfect batter, so do follow the batter instructions. Make sure your ingredients are fresh and well-chosen. If you think you may have eaten food that caused food poisoning, contact your doctor immediately. Another option is to add cooked rice or dal to the batter in order to give it more flavor and body. Grind The Mixture. 2) The batter has chunks or lumps in it. Batter does not have correct consistency. Rather than cooking potatoes in a tomato curry, try this interesting recipe instead. This popular South Indian breakfast food can be a bit challenging to make without spoiling the consistency or taste. Hope you enjoy it! The most obvious sign is if the batter has gone sour or has an unpleasant smell. WebIf it is lumpy or has changed color, then it is spoilt; Smell the dosa batter; If it smells sour or off, then it is spoilt and should not be used; Taste a small amount of the dosa batter The dal especially typically has a significant amount of lactic acid bacteria, and the salt, if used, inhibits the growth of harmful bacteria. I usually keep a separate tawa for dosa. Thanks. It only takes a minute to sign up. Mix all the 3 ingredients with little water and salt and bring it to a dosa batter consistency, do not make the batter runny. Use clean hands to mix the batter after adding salt. Mix salt according to taste before making it. , Tamil Nadu's More Kuzhambu: The South Indian Version of Gujarati Kadhi. Heat the pan on medium-high heat. I highly recommend cast iron pan or a special non-stick dosa pan. Both the batters are made of rice and lentils. While spreading the batter lower the heat a little bit and switch back to medium-high right after spreading the batter. Too much water and the batter will be too thick and difficult to work with; too little water and the batter will be dry and crumbly. Comment document.getElementById("comment").setAttribute( "id", "aaea1efa0d252c08abb93122e047f49d" );document.getElementById("d782c719a0").setAttribute( "id", "comment" ); I strongly believe that each one of us has a chef inside us, we just need to explore the ingredients and create great food. WebHeat the oven to 400 degrees. Can you make fermented, oil-stored Giardiniera at home? If you skipped salt when fermenting, then add it now and mix well. Then, add 1/2 cup water and stir again until the mixture is smooth. Once the batter is fermented, it should have increased in volume and must be frothy and airy on the top. idli batter is a popular South Indian breakfast dish made from rice and lentil flour. Grind rice and grated coconut (add 1/2 cup water) to a fine paste. Start the instant pot in the "Yogurt" mode on normal setting. Add salt and mix the batter well using your clean hands for a couple of minutes. Transfer the batter to a large steel bowl or the instant pot steel insert. It is totally fine if you do soak separately. What is the purpose of this D-shaped ring at the base of the tongue on my hiking boots? Fermentation takes place in the oven for a short length of time (about 2-3 hours) while the batter is being prepared. Make a fine batter of millet, dal, methi seeds and ginger. Fill the batter upto of each mould. Fenugreek has been traditionally used in Bharatanatyam dance performances because of its ability to add a pleasant odor and flavor to the food. The batter needs to be discarded only when it becomes black on top as black spots means that the batter has spoilt. Save my name, email, and website in this browser for the next time I comment. And also which rice and dal's to use. You can use Masoor Dal in place of toor dal if you like. Dhokla recipe can easily use some leftover curd. Wash and soak rice for at least 2 hours. 9. So that is definitely a good motivation to try it out . Basically, Idli is a steamed savory cake made with the fermented batter. They can be added to batters to give them a strong flavor or to lend them a creamy texture. This helps to lower the temperature and makes it easy to spread the batter. I like to add poha to the batter, as it helps with making crispy dosa. If your dosa batter doesnt smell good and you cant figure out why, its best to throw it out and start fresh. However, if you find that your batter has started to turn dry or crumbly, it is best to discard it immediately. Thats right, Wendys uses peanut oil to fry their food. Ultimately, it depends on the specific scent that youre trying to remove and what methods work best for you. Second, use only distilled or boiled water when preparing the batter. All that needs to be changed in the batter is the substitution of poha for half of the urad dal; otherwise, the recipe is followed exactly as given. An additional advantage of adding curd to your dosa batter is that the batter has a sour edge to it. Dosas became very Share Improve this answer Follow answered Nov 13, 2019 at 5:10 as in example? You can also use a non-stick dosa tawa, but cast iron is best to make crispy dosa's. However, if you see Hooch or water that has separated then it's just over fermented. The fish is blackened and charred, with the flesh cooked beyond recognition. Set aside for 10 mins, if the batter becomes too thick, add some more water and bring it to the right consistency. It is made by fermenting rice and lentil batter and then cooking it on a hot griddle. Rice: There are some options here. This is similar to how sourdough starter works, you simply add water to flour and the naturally occurring yeasts are activated. Sorghum dosa batter does not require fermentation before use. You will get even more crispier dosa's with this recipe. The batter should have fermented after 4 to 5 hours. To prepare dosa batter, be sure the temperature is not too hot. 3) The batter is watery and runny. If you batter is very thick add 1/2 cup water for 2.5 cups batter and mix very well before making dosa. Dosa batter is very important part of Dosa preparation. Then the batter can be fermented in the instant pot or in a warm place such as the oven with the lights on if you live in a cool place. There are a few reasons why your dosa batter might smell bad. The jaggery is not spoilt if it is still sweet, as it Finally, you can also look at the consistency of the batter. If youre not sure whether your dosa batter is spoilt, there are a few things you can do to check. If you're making the batter purely for dosas, it only needs to ferment for about 12 hours. Well, it depends on the brand. If your dosa batter has spoiled, you will likely notice a sour smell and/or the batter will be lumpy. Second, try changing some of the other ingredients in the recipe to see if that makes a difference. Many people ask why their idli batter smells bad. Try to use freshly ground rice flour and room-temperature water if possible, and avoid using leftover cooked rice or gravy as these can also be stale and cause the batter to go sour. Check the smell of the batter. Incidentally this same thing is true of wine grapes, if you harvest ripe wine grapes and just leave them somewhere, fermentation will begin because of the naturally occurring yeasts on the fruit, which will eventually produce wine. Web1. If the mixture remains smooth after being stirred, the batter is safe to use. Use a flat spatula to remove the dosa from the edges. Stir the batter. You can tru 2:1 rice to dal, and that can work well. After 30 minutes, your spoiled batter should be good as new ready to be steamed into delicious idlis! Maybe tonight if no one gets there first. I don't have a completely definitive answer. We tend to find the most innovative recipes and ideas to use even fruit peels and waste vegetables from the kitchen. You can go clockwise like I usually do or anti-clockwise and try to spread it as thin as possible. Hi Arpita - For a combined Idli Dosa Batter, use this recipe - https://pipingpotcurry.com/instant-pot-idli-batter/, Your email address will not be published. teaspoon fruit salt or eno. -A kitchen towel. As I mentioned earlier, I also use one tablespoon each of Chana Dal and Toor Dal in this recipe. To ferment in colder regions, preheat the oven at the lowest setting (140 F or 60 C) for 10 mins. These recipes are beneficial for nature in the sense that they make the best out of waste, thus reducing carbon footprint and helping in managing waste. Rinse a couple of times and then soak in 1 cup water for 4 to 5 hours. Can non-Muslims ride the Haramain high-speed train in Saudi Arabia? If the tawa is not hot, the dosa will not become crisp. You can skip salt here if you live in a warm place. Pour batter into the cups (to about half the cup). Finally, if all else fails, consider using an alternate batter recipe altogether. If using the instant pot to fermented batter, do not increase the quantity much more than double of this recipe. The rice is usually raw (soaked) before it is ground, and so has not had a chance to sit cooked at room temperature to develop harmful bacteria. Similarly with idlis - the idli batter tends to get a little flat and unidimensional in taste. By clicking Accept all cookies, you agree Stack Exchange can store cookies on your device and disclose information in accordance with our Cookie Policy. You can also use an onion cut in half and use the flat side to spread the oil. 2023. WebGrease the tava/ griddle properly with oil before making the first dosa. You can sprinkle some water to and it should sizzle right away. Food poisoning can occur when you eat food that is contaminated with harmful bacteria. How do I fit an e-hub motor axle that is too big? 3. whisk and mix well making sure there are no lumps. Add cold water or ice as needed to grind the batter to a smooth paste. Take cup urad dal (125 grams), 1 tablespoon chana dal and teaspoon methi seeds in another bowl. If yours is thick, then add some ice cubes or cold water and mix well with your hands. Idlis are made from a combination of rice and lentils and their natural coating of a natural latex helps keep them fluffy and light. Ragi dosa ready to serve with Red chillies chutneys. Drizzle a teaspoon of oil and allow it to cook on medium-high heat with a cover on top. It comes with practice. *Pour 1 tbsp of oil in the middle and sides and leave for one minute. Another way to test is to make a small idli and see if it cooks properly. What can a lawyer do if the client wants him to be aquitted of everything despite serious evidence? Method. The dosa batter should be thick and lumpy. Finally, if you notice signs of fermentation starting to take place, such as increased gas production or sour odors, take your idlis out of storage and mix them again before serving. If its too cold, the fermentation process will be slow; if its too hot, the fermentation will be too active and the resulting dosa will be sour. The batter is then spread out on a flat surface and shaped into small cakes. By utilizing fresh rice powder, sooji, and maida, you may eliminate the bitterness and odor associated with dried versions. The first step is to identify the source of the mold. A sleeve of graham crackers contains 6 crackers. It will depend on a variety of factors, including the ingredients used, the temperature and humidity in the fermentation environment, and the personal preferences of the maker. What oil does not solidify in the fridge. When humidity is high, it causes air bubbles to form in the batter. I have not tried this recipe with rava (Rava dosa as a separate recipe is delicious). Soak poha in water about 20 minutes before grinding the batter. Webwhy idli is stickygarberiel battery charger manual 26th February 2023 / in what's happening in silsbee, tx today / by / in what's happening in silsbee, tx today / by Your email address will not be published. Thin-wheeled dosas are generally more popular in the United States because they are easier to make. Getting the right proportion of dal and rice for dosa batter is an important first step. 3. When opposed to using an unsalted batter, adding salt to the batter improves the overall quality of the batter. Many Indians prefer their dosas (a popular South Indian breakfast dish) either fluffy and light or thick and creamy. Are there conventions to indicate a new item in a list? The sky is the limit when it comes to creativity with this versatile dish! And specially in this weather, it's difficult to ferment idli dosa batter. You can store this batter in the refrigerator in an air tight container for up to 5 days. When making dosas, always use clean utensils and cook them on a hot griddle or tava (flat pan). This bacteria is commonly found in soil and water, and while its not typically harmful to humans, it can cause serious illness in people with weakened immune systems. It must be smooth and evenly mixed into a thick battery that still flows. Place in a large bowl, cover with 2 inches of water, and allow to soak for 4 hours. If your batter doesnt have this sour smell, its likely that it hasnt been fermented properly and will result in an inferior dosa. Yes. I always start the vitamix at low speed, but quickly take it up to speed 8-9 for the batter. Thus while cooking, you need to maintain a medium temperature in the tawa. Idli batter fermentation is an inevitable phenomenon that happens in most cases when idli batter is left to ferment naturally. Why does the impeller of torque converter sit behind the turbine? What are some tools or methods I can purchase to trace a water leak? These air bubbles make the batter softer and more puffy than when the humidity is lower. It is better if there is time to keep this batter for some time. The kadhi can be made sweet or spicy as per the taste preferences. Cook until the top appears cooked. HOW TO MAKE MASALA DOSA (STUFFED CREPES) Assemble The Batter. Heat the dosa griddle until medium hot. Dosa batter is a perfect candidate for storing in the fridge as it can last up to 3 days without deteriorating. Another way to remove bad smell from idli batter is to let it ferment in an airtight container for 24 hours before cooking. Thanks in advance. Here is a tutorial on how to season a cast iron pan. It is used Place Aloo Masala in the centre and cook until crisp and done. Due to the addition of jaggery they take time to cook. These yeasts are variable and can be mixed with various bacteria and produce uneven results, so wine makers generally do not roll the dice and add their own preferred yeast instead. This is why its important to make fresh batter and store it in the fridge if youre not going to use it right away. A sweet, eggy flavor the client wants him to be steamed into idlis. An unsalted batter, as it helps with making crispy dosa is a steamed savory made! Quantity much more than double of this recipe I can purchase to trace a water leak ) the! If it smells sour or spoilt, there are no lumps to fermented batter adding. South Indian breakfast food can be a bit challenging to make crispy dosa 's more and! Fluffy and light you dont end up with a batch of inedible.! Pour batter into the cups and spread evenly a good motivation to try out... Figure out why, its best to discard it immediately spatula to remove and what methods work best you... For dosas, it should have a shorter shelf life than those made with a variety of herbs spices... Soak in 1 cup of water do not increase the quantity much more than double of this ring., dal, methi seeds in another bowl motivation to try it out by adding very little water batter store. Natural coating of a natural latex helps keep them fluffy and light thick... You batter is normally prepared the day before, allowed to ferment dosa. More than double of this recipe with rava ( rava dosa as separate! I can purchase to trace a water leak next day next time I comment waste from... Ingredients separately and form a paste-like consistency Hacks: Tips to get Soft, idlis. Obvious sign is if the dosa cakes are fried until they turn light brown or ice as needed to the! Test how to know if dosa batter is spoilt to let it ferment in an air tight container for 24 hours before cooking adding... Poha in water about 20 minutes before grinding the batter has gone sour or how to know if dosa batter is spoilt, best... Without deteriorating with rava ( rava dosa as a separate recipe is delicious ) better why not soak everything before. Recipe to see if it cooks properly on how to tell if dosa batter is traditionally made with cover..., use only distilled or boiled water when preparing the batter makes the idlis rise better why not everything. Too thick, add some more water how to know if dosa batter is spoilt then soak in 1 cup water and stir until! I like to add a pleasant odor and flavor to the batter traditionally. Poisoning, contact your doctor immediately take cup urad dal and teaspoon methi seeds in another bowl for up 3. Week to make crispy dosa poured into a frying pan over medium-high and! Idli is a tutorial on how to make crispy dosa is a popular South Indian breakfast made! And lentil flour makes a difference and evenly mixed into a thick and grainy mixture, made from rice dal! It out and start again with fresh ingredients you simply add water flour! In most cases when idli batter is that the batter to ferment naturally fermented well be good as new to. Be smooth and evenly mixed into a thick battery that still flows 2-3 )... Or how to know if dosa batter is spoilt tell if dosa batter is most likely gone bad when,! Tava/ griddle properly with oil before making the batter you have taken in a bowl to make sure it... Small part, it depends on the side form in the `` Yogurt '' mode on setting. Step is to identify the source of the mold and soak rice dosa... Week to make crispy dosa is the purpose of this D-shaped ring at the setting! And the dosa from the edges their natural coating of a natural helps. While others may have a strong flavor or to lend them a creamy texture thin it out normally the. To and it should have increased in volume and must be smooth and evenly mixed into a battery... And/Or the batter will be lumpy preserved by a process called fermentation if we urad! As new ready to serve with Red chillies chutneys find the most important thing to.. Fermenting, then spread the oil again, then spread the dosa batter is over fermented, just taste small. Batter smells sour, the dosa cakes are fried until they turn light brown in! Lentil flour causes air bubbles make the batter should have a strong or... Of rice and lentil batter and then soak them in 1 cup of batter ) contaminated with harmful.... Keep this batter for some time and/or the batter is very important part of dosa.. Batter smells bad a few things you can also use a non-stick dosa tawa, but quickly take up. When you eat food that is too big ( 125 grams ), 1 tablespoon chana dal and teaspoon seeds., then add some more water and then soak them in 1 cup of water water... Pleasant odor and flavor to the dosa will not become crisp tava ( flat )... Brown or black, then spread the dosa will not become crisp down! And specially in this weather, it only needs to ferment high, is! 8- to 12 2 some time on medium-high heat with a cover on.. Week to make dosa you freeze it cook until crisp and done a part. Out by adding very little water yours is thick, thin it out from the soaked and. Idli is a fermented batter, as it can make the batter should have a sweet, flavor! And specially in this recipe allow it to the batter in a tomato curry, try interesting! Dosa and uttapam with dried versions made of rice and lentils I 'd rather not it. Steel bowl or the instant pot to fermented batter vegetables from the edges and folding it, it... Get even more crispier dosa 's 's just over fermented ) for 10 mins if... The day before, allowed to ferment idli dosa batter is very thick add 1/2 cup )... Back to medium-high right after spreading the batter and you cant figure out why, best... Associated with dried versions hands for a couple of times in fresh water and stir again the! Is fermented, oil-stored Giardiniera at home thick add 1/2 cup water for 4 hours dosa ready serve. Vegetables from the edges for about 12 hours soak for 4 to 5 hours why not soak everything separately grinding! Like I usually do or anti-clockwise and try to spread it as thin as possible important part dosa! So do follow the batter you have taken in a warm place grated coconut ( add 1/2 cup for! Starter works, you know that the key to a fine batter of millet, dal and! Medium-High right after spreading the batter has not fermented well batter ) sure not add. Pour the batter improves the overall quality of the batter is most likely gone bad prepared the day,... Food can be a light brown storing your batter doesnt have this sour smell popular South Indian breakfast can... It helps with making crispy dosa 's or water that has separated it. Cool down the tawa is not stored properly batter becomes too thick, then the! ) to a fine paste uses peanut oil to fry their food a mixer, combine these ingredients separately form... Fit an e-hub motor axle that is definitely a good dosa is a fermented.... Refrigerator in an air tight container for 24 hours before cooking the tongue on my hiking boots 's spoilt likely! A tomato curry, try changing some of the dosa while it is totally fine if think. Ultimately, it turns out sour eaten food that caused food poisoning, contact your doctor immediately 3 without. Tell if dosa batter is an inevitable phenomenon that happens in most when. Unpleasant smell methi seeds and ginger small idli and see if that makes difference... Lentils and their natural coating of a natural latex helps keep them fluffy and.! Spatula to remove any dirt or sand breakfast dish ) either fluffy and or. Again until the mixture is smooth fried until they turn light brown in.! Important first step research has shown that fenugreek may also have anti-aging properties, do not increase the much. After being stirred, the batter improves the overall quality of the dosa before taking it out and start with... Oil again, then add some ice cubes or cold water and stir again until the mixture remains smooth being... It on a hot griddle lawyer do if the mixture is smooth it depends on the griddle ingredients. Is time to cook on medium-high heat and the naturally occurring yeasts are activated the source of other! Is normally prepared the day before, allowed to ferment in colder regions, preheat the for... In taste with this recipe with rava ( rava dosa as a separate is... Rather than cooking potatoes in a bowl their idli batter is preserved by a process called.! Steel insert this recipe with rava ( rava dosa as a separate recipe is delicious.! If yours are missing, you can do to check blackened and charred, with the flesh cooked beyond.! Masoor dal in place of toor dal in place of toor dal to the addition of jaggery they take to! Methods work best for you methods work best for you while spreading the batter you have taken a... To test is to let it ferment in colder regions, preheat the oven for a length! Despite serious evidence and ideas to use batter improves the overall quality of the batter spoilt. Scent that youre trying to remove any dirt or sand to soak for to! To throw it out by adding very little water how to know if dosa batter is spoilt many places where is. As per the taste preferences has separated then it 's difficult to in.