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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
5 min
06/01/2026
Cold weather slows down fermentation. However, it doesn't stop it altogether; it just makes it very uncertain and unpredictable. Dosa batter's fermentation doesn't happen in the uniform way we expect; it can remain inactive for several hours or overnight before acquiring a sour smell due to excess acids.
It is important to understand that dough does ferment, although in winter it ferments a different way than during the other seasons. Therefore, for the dosa batter to rise properly and be truly "doughy," we should not attempt to push it, but rather treat it gently, allowing the yeast to take over naturally by creating a proper environment where the yeast can do what it is supposed to do.
Wild yeasts and lactic acid bacteria are slower and less active during the winter; however, once activated, they can quickly lead to an acidic or sour position before they gain enough volume. So while dough can and does ferment in winter, it is very unpredictable and will smell sharp or sour without much volume. This means you need not use extreme methods (such as excessive heat or a lot of additives) to create an optimal fermentation environment.
To create the best fermentation conditions, you should provide a consistent source of heat, rather than attempting to create a high-temperature environment. In other words, you would do better to place your dosa batter near a warm appliance (for example, a stove), inside an oven without heat (the light only), or wrapped in a heavy towel to maintain a moderate-temperature environment. Extreme temperature changes help promote the growth of lactic acid bacteria rather than the growth of yeast, as it will not be allowed time to expand adequately before being heated and will therefore create an undesirable, sour-tasting batter.
Fenugreek seeds (methi) assist with both improving texture in batters and supporting yeast activity. Too much fenugreek may have a bitter taste and produce an acidic food product. Reducing the total amount of fenugreek used during winter months will keep the taste cleaner, as the fermentation process is enhanced by fenugreek but doesn't create a bitterness or acidity that would occur if used in a higher amount.
Cold temperatures make it more difficult for the batter to ferment due to its natural thick consistency. When using the methi to grind your food, add water during the process of grinding rather than afterwards. This will increase the breakdown of the starch in the batter and add more air into it, which is critical in creating an evenly fermented batter during the winter months.
With batters made during winter months, they do not need to rise to double in size; once small bubbles appear, and you can smell a mildly sour odour, you can put the batter in refrigerate and you will slow down the fermentation process. If you leave your batter on the counter too long "to rise more," it will produce a very strong sour scent by morning.
Adding salt to a batter after fermentation, rather than before fermentation, will slow down the rate of acid formation and keep the batter sweet. This minor adjustment in when you add salt will greatly influence the flavour balance of the batter during the winter months, especially with idli batter that has been fermented overnight.
Fermentation of the traditional dosa was based on a natural relationship between the rise produced by yeast and the acid produced by bacteria. The winter months change this relationship's rhythm, but do not prevent fermentation from happening. The most common mistake people make is to treat their winter dosa batter the same way they treat summer dosa batter – they add additional heat, time, or fermenting aids. What you should be looking for instead is consistency: moderate temperatures, controlled moisture levels, and appropriate refrigeration for timely consumption.
