Create / Roti, dosa, idli and traditional batters / How can I safely use fermented batter that has been stored in the refrigerator?
How can I safely use fermented batter that has been stored in the refrigerator?
Check the batter's storage history and condition before use, and allow for its changed temperature and consistency when judging how it cooks. Do not use batter with mould, unusual discoloration or other clear spoilage signs.
Why it happens
Refrigerated batter may be colder, thicker or more acidic than fresh batter, and cold batter heats differently on the cooking surface. Storage time also affects fermentation and safety.
How it works
Cooling slows microbial activity and changes viscosity. When batter is used cold, heat must first warm it, affecting how quickly its surface sets.
By the BhumiSutra kitchen team. Updated 25 October 2026. All products and figures on this prototype site are demonstration data.