Description
Idli‑dosa batter undergoes a controlled natural fermentation where lactic acid bacteria and yeasts convert starches and proteins into acids and CO₂, producing a tangy, airy product.
Technical
During fermentation, Lactobacillus spp. and Acetobacter spp. metabolize sugars to lactic and acetic acids, lowering the batter pH from ~6.5 to 4.5–5.0. Saccharomyces cerevisiae and Candida spp. produce CO₂, creating a porous structure that leavens idlis and dosas. The process also gelatinizes starch and hydrolyzes proteins, enhancing texture and reducing anti‑nutritional factors.
Science
Primary Reaction
Fermentation of starches and proteins by lactic acid bacteria and yeasts producing lactic acid, acetic acid, CO₂, and other metabolites
Sensory Profile
Aroma ()
earthyfermentedmildpleasantairyyeastyslightly sournuttywarmfresh