562438 Sun Oct 05 07:30:56 -0700 2008 2 31 Home Cooking 0 4082818 I've been looking up recipes for uttapam online and it doesn't look too complicated- only very time consuming. After I've made the batter and let it ferment for 12-15 hours or so, is it possible to save or freeze the batter for later use? I'd love to make some uttapam for a quick dinner some weeknight - just can't wait 20 hours to do it. Sun Oct 05 07:30:56 -0700 2008 11056 woodenmask 1 4083369 Woodenmask: Could you make up the entire batch and freeze the extra uttapam themselves and reheat? Sorry, I can't help you with the freezing the batter question. Maybe someone on CH can address the issue of how freezing affects yeast, bacteria, mold, whatever is fermenting the uttapam dough. Perhaps just try some and see what happens. I recently bought a box of dosai mix because I want to try them at home but didn't want to go through the process of making the batter. The boxed mix I have uses baking powder as the leavening agent with citric acid. Not great. But I'm mainly thinking of practicing the griddle pan technique right now. I think there may be a boxed uttapam mix as well, but I applaud your effort to make from scratch. Sun Oct 05 13:02:43 -0700 2008 4082818 84890 nemo 1 4083465 Yes, you can freeze it, I've seen people freeze it successfully both fermented and unfermented. Obviously if you freeze freshly ground batter then you have to let it defrost AND ferment after you take it out, so I'd recommend fermenting before freezing if you are looking for the most convenient method. Uthapams should turn out fine--not so sure about idlis though. Boxed mixes will work in a pinch. They don't have that same full, tangy flavor though. Sun Oct 05 13:48:13 -0700 2008 4082818 152338 fallingup