Description
Indian dosa making involves fermentation of rice and lentil batter to break down starches.
Technical
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.
Science
Primary Reaction
Lactic acid fermentation
Sensory Profile
Aroma ()
SourFermentedGrainyYeastyEarthyNutty
Wine Analogy
Similar to the secondary fermentation notes in natural white wines
Coffee Analogy
Reminiscent of lightly fermented Ethiopian coffee beans
Perfume Analogy