What You Need to Know
The fermentation process involves the breakdown of starches into lactic acid, resulting in a characteristic sour taste and texture. The batter is typically made from a mixture of rice and lentils, which provides a complete protein and a complex carbohydrate source. The fermentation process can take several hours, depending on factors such as temperature and humidity.
Steps
- 1.
Masala Dosa (Karnataka, India): Fermentation creates the crisp texture needed to hold spiced potato filling
- 2.
Rava Dosa (Tamil Nadu, India): Quick-fermented version using semolina for instant preparation
- 3.
Neer Dosa (Mangalorean cuisine): Minimal fermentation creates a delicate, lace-like texture
The Science
Primary Reaction
Lactic acid fermentation