Description

Dosa is a traditional South Indian fermented batter pancake prepared from rice and black gram, valued for its sour flavor, crisp texture, and digestibility.

Fermentation process

  • Rice and black gram soaked separately and wet-milled
  • Batters mixed with salt and left to ferment overnight (8–16 h)
  • Fermented batter cooked on a hot griddle into thin pancakes

Reported microbiology (examples)

  • LAB: Lactobacillus spp., Leuconostoc spp.
  • Yeasts: Saccharomyces spp. (variable by household process)

Functional relevance

  • Acidification improves safety and sensory quality
  • Enhanced digestibility and nutrient bioavailability

References

(To be added)