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    FERMENTING DOSA BATTER: How To Ferment Dosa Batter?

    Dosa is a popular dish in South India, made from a fermented batter of rice and black lentils. It is usually served with chutney and sambar (a lentil soup). The fermentation process for making dosa batter is simple, but it does take some time. In this blog post, we will explore how to ferment dosa batter so that you can enjoy this delicious dish at home!

    What is dosa batter?

    Dosa batter is made from a fermented mixture of rice and black lentils. It is commonly used in South Indian cuisine, and can be either savory or sweet. The fermentation process breaks down the carbohydrates in the rice and lentils, making them more easily digestible. Dosa batter can be made ahead of time and stored in the fridge for up to two weeks.

    Why ferment dosa batter?

    There are several reasons to ferment dosa batter. Fermentation helps to break down the starches and sugars in the batter, making it more easily digestible. Additionally, fermentation adds beneficial probiotic bacteria to the batter, which can help improve gut health. Finally, fermentation gives the dosa a slightly sour flavor that many people enjoy.

    How to ferment dosa batter?

    Dosa is a traditional south Indian dish made from fermented rice and lentils. The batter for dosa is prepared by soaking the rice and lentils overnight, grinding them into a paste, and then fermenting the mixture for several hours or days.

    To ferment the dosa batter, you will need:

    -A clean, dry container
    -A warm place to let the batter ferment (a sunny windowsill or near a radiator are both good options)

    1. Soak the rice and lentils in water overnight.
    2. In the morning, drain the soaked rice and lentils and grind them into a paste using a food processor or blender.
    3. Transfer the batter to a clean, dry container and cover it with a lid or cloth.
    4. Place the container in a warm place to let the batter ferment for 8-12 hours (or longer if you want a more sour flavor).
    5. When the fermentation process is complete, the batter will be bubbly and have doubled in size. It is now ready to use!

    How long does to ferment dosa batter?

    There are several methods to ferment dosa batter. The most common method is to leave the batter out at room temperature for 8-12 hours. This allows the natural fermentation process to occur, and results in a slightly sour and bubbly batter.

    Another method is to add a small amount of yeast to the batter and then leave it in a warm place for 2-3 hours. This will result in a quicker fermentation process, but may alter the taste of the final product.

    Once the batter has fermented, it should be refrigerated until ready to use. This will help to slow down the fermentation process and prevent the growth of harmful bacteria.

    Recipes using fermented dosa batter

    There are many recipes that can be made using fermented dosa batter. Some of these recipes include:

    1. Dosa: The most popular dish made using dosa batter is, of course, dosa! Dosa is a south Indian pancake that is usually made using a fermentation process.

    2. Uttapam: Uttapam is another popular south Indian dish that can be made using dosa batter. It is similar to a dosa, but thicker and usually has vegetables added to it.

    3. Idli: Idli is a steamed rice cake that is very popular in south India. It is often made using fermented dosa batter.

    4. Appam: Appam is a type of pancakes that originates from Kerala, India. It is made with fermented rice and coconut milk, and sometimes dosa batter as well.

    5. Paniyaram: Paniyaram is a dish from Tamil Nadu, India that is made by steaming fermented rice and lentil batter in special moulds. Sometimes, dosa batter is used instead of the rice and lentil mixture.

    Tips for fermentation success

    1. Keep it warm: The key to successful fermentation is to keep your dosa batter warm. We recommend using a food-grade container and placing it on top of a heating pad set to low, or wrapping it in a towel soaked in warm water.

    2. Use the right amount of water: Too much or too little water can prevent proper fermentation. Make sure to use the ratio of 1 cup water to 1 cup rice flour specified in the recipe.

    3. Don’t over-ferment: Over-fermented dosa batter will result in sour-tasting dosas. The ideal fermentation time is 12-18 hours, after which you should refrigerate the batter.

    4. Use fresh ingredients: Using fresh, high-quality ingredients is essential for successful fermentation. Be sure to use filtered water and organic rice flour for best results.


    There you have it — a simple guide on how to ferment dosa batter. With a little bit of patience and the right ingredients, you’ll be able to enjoy delicious, healthy fermented dosas in no time. Give it a try and let us know how it goes!


    Dosa is a popular South Indian dish, made from fermented rice and lentils. It’s ideal for breakfast or as an accompaniment to other traditional dishes. But how do you ferment dosa batter? Here are the steps to follow!

    First, combine equal parts of white or brown rice and urad dal in a bowl with water and salt. Once it’s mixed together well, cover it with a plate or muslin cloth and let it sit overnight in a warm place. The next morning stir the mixture again before transferring it into an airtight container. Place this container in the refrigerator for at least 8 hours to allow time for fermentation.

    When you remove the container from the refrigerator, your batter should have risen significantly in size and its texture will also have changed from thick to thin-ish consistency.


    Fermenting dosa batter is a great way to enjoy a crispy and flavorful South Indian staple. The process of fermenting dosa batter is relatively simple and requires just a few ingredients. It is a simple process that yields delicious and healthy results.

    If you are a fan of South Indian cuisine, then you should definitely try fermenting dosa batter. The fermentation process adds a unique flavor to dosa batter and it also helps to improve the texture. Plus, it is an easy and cost-effective way to make a delicious dish.

    So, what are the steps to fermenting dosa batter? Here is a simple guide to help you get started.

    First, you need to gather the ingredients. You will need dosa batter (available in Indian grocery stores) as well as any additional ingredients you choose. Popular additions to dosa batter include cooked and cooled rice, urad dal, and fenugreek seeds.

    Once you have gathered the ingredients, it’s time to get the fermentation process started. Start by mixing the dosa batter with 1 cup of water. Mix the batter in a large bowl, ensuring that the ingredients are evenly distributed. Then, cover the bowl with a lid and let it sit for 8-12 hours at room temperature.

    Once the fermentation period is over, you will see the batter rise up and become spongy. This is a sign that the fermentation process has been successful.

    After the fermentation process is complete, you can use the dosa batter to make dosas. Heat a non-stick pan or a griddle on medium heat and grease it with some oil.

    Pour a ladle full of the batter and spread it evenly in the pan. Cover the pan with a lid and let the dosa cook for a few minutes until it turns golden. Flip the dosa and cook the other side until it is also golden.

    Enjoy your homemade dosa with your favorite chutney or accompaniment. Enjoy!

    Fermenting dosa batter is an easy and inexpensive way to enjoy a delicious and flavorful South Indian dish. With just a few ingredients, you can create a delicious and healthy meal. So, the next time you are looking for a tasty and healthy option, try fermenting your own dosa batter. Bon appétit!

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