What You Need to Know
The fermentation process involves the breakdown of starches and proteins by natural bacteria present on the rice and lentil mixture, producing lactic acid and causing the batter to rise. The ideal pH for fermentation is between 3.5 and 4.5, and the temperature should not exceed 40°C (104°F) to prevent the growth of unwanted bacteria.
Steps
- 1.
Masala Dosa (South India): Creates the characteristic sour flavor and crisp texture
- 2.
Neer Dosa (Karnataka): Shorter fermentation yields delicate, lace-like crepes
- 3.
Adai (Tamil Nadu): Mixed lentil fermentation develops complex umami notes
The Science
Primary Reaction
Lactic acid fermentation