Description
Lactic acid bacteria and yeast fermentation creates gas formation and pH reduction in rice-urad dal batter.
Technical
Heterofermentative LAB (primarily Leuconostoc mesenteroides) and yeasts (Saccharomyces cerevisiae) metabolize available carbohydrates, producing CO2 (for leavening), lactic acid (pH 4.5-5.2), and trace acetic acid. Protease activity from urad dal improves amino acid availability.
Culinary Significance
Creates the characteristic sour aroma, improved crispness upon cooking, and digestibility of traditional dosa.
Science
Primary Reaction
Lactic acid fermentation
Parameters
Temperature
30°C optimal
22°C to 38°C range
Time
12 hours
8 hours – 18 hours
Equipment
Stone grinder (traditional)Wet grinder (modern)Porous clay fermentation pot