Description
Dosa and idli batters undergo spontaneous mixed fermentation of starches by lactic acid bacteria and yeasts, producing acids and CO₂ that leaven and flavor the batter.
Technical
During fermentation, Lactobacillus spp. convert available sugars to lactic acid, lowering the pH and inhibiting spoilage organisms, while Saccharomyces cerevisiae metabolizes sugars to CO₂ and trace ethanol, creating a porous crumb. The interplay of acidification and gas production defines the batter’s texture and characteristic mild sourness.
Science
Primary Reaction
Starch → Lactic Acid + CO₂ (by LAB) + CO₂ + Ethanol (by yeasts)
Sensory Profile
Aroma ()
earthynuttyyeastymildly sourwarmfermented graintoasted
Origin & History
Civilization