October 12, 2025 • By Chaithram Foods Team
The Fascinating Science of Why Batter Rises
"Ever wondered why your batter doubles in size overnight? We dive into the biology of fermentation."
The Invisible Workers
When you leave your batter on the counter, a silent, microscopic transformation begins.
Lactic Acid Bacteria
Naturally occurring bacteria on the grains start consuming the starches and sugars. Their byproduct is lactic acid, which gives the batter its tang.
Carbon Dioxide Production
As these bacteria work, they release carbon dioxide gas. These gas bubbles get trapped in the sticky network created by the urad dal proteins, causing the batter to expand and 'rise'.
Why Temperature Matters
These microorganisms are most active in warm, humid conditions. This is why batter ferments so quickly in the tropical climate of South India!
CF
Chaithram Foods Team
Crafting health, naturally.