Description
Indian dosa fermentation is a lactic acid fermentation process where natural bacteria break down starches and proteins, producing lactic acid and causing the batter to rise.
Technical
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.
Science
Primary Reaction
Lactic acid fermentation
Sensory Profile
Aroma ()
SourYeastyEarthyMildly tangyFreshly fermented
Wine Analogy
Similar to natural wine fermentation with wild yeasts
Coffee Analogy
Resembles the lactic fermentation in some Kenyan coffee processing
Perfume Analogy