Description
A traditional South Indian technique that ferments a rice‑and‑lentil batter to produce light, airy dosa and idli.
Technical
During fermentation, starches are hydrolysed by amylases into simple sugars, which are then metabolised by lactic acid bacteria such as Leuconostoc mesenteroides and Streptococcus faecalis. The bacteria produce lactic acid, lowering pH and creating a mild sourness while also generating CO₂ that leavens the batter. The resulting biochemical changes enhance digestibility and impart characteristic flavour.
Science
Primary Reaction
Starch hydrolysis to sugars followed by lactic acid fermentation
Sensory Profile
Aroma ()
fragrantlightly souryeastynuttyearthyfermented grainmildly floral
Origin & History
Civilization