What You Need to Know
The fermentation process breaks down starches into simpler sugars, which are then converted into lactic acid and other compounds, while also breaking down gluten in the batter. This process typically takes 12-24 hours and requires temperatures between 24°C and 30°C.
Steps
- 1.
Masala Dosa (Karnataka): Fermentation creates the characteristic sour flavor and crispy texture
- 2.
Rava Dosa (Tamil Nadu): Partial fermentation maintains structural integrity with semolina
- 3.
Neer Dosa (Mangalore): Quick fermentation produces delicate lace-like texture
The Science
Primary Reaction
Lactic acid fermentation