How to ferment dosa batter?

Question

I have never been successful in fermenting dosa batter properly in the US. I generally soak urad dal, rice and fenugreek seeds for a few hours and grind them together. Even if I leave the batter in 30°C temperature, the batter does not double in volume, as is generally does in India. The batter seems to ferment somewhat because of the sour taste but it seems that the fermentation is not being done by the "right" microorganisms.

Any ideas on improving fermentation, or on mimicking the process they use in India?

Answer 1

• Add 1 cup of urad dal to 3 cups of rice, few fenugreek seeds and 1/4 cup flattened rice ( or "poha").
• Soak the ingredients separately for at least 4 hrs. Grind it and let the batter stay out overnight. Grinding dal separately will make it fluffy.
• Use the soaking water to grind the rice and dal for proper fermentation.
• Add about 1/2 teaspoon of salt for one cup of dry ingredients (rice + dal) plus more according to taste. According to my experience, adding salt aids in fermentation.
• Before making the dosa, mix the batter well 2-3 times.

Answer 2

I found some pointers here: http://www.indiacurry.com/south/batterexplained.htm

(The following is just taken from the information in that link, I do not actually know anything about dosa)

It seems that the lack of fermentation could be due to a number of things:

• Overwashing the ingredients (removes the wild yeast).
• Using chlorinated water (kills the wild yeast). Use bottled water instead of tap water.
• Iodine in the salt can also kill the wild yeast. Use kosher salt instead.
• Temperature. As you have already noted in your question, normal room temperature in the US may be too low. You could try putting it in the oven with just the light on, no heat. Or if you have a gas oven, with just the pilot light on.

Answer 3

I add a little bit of beer (abt 2 Tablespoons) to the batter and let it sit in a 200degree oven for at least 1 hr of 8-10 hours of fermenting time. It has worked every time, even in a very temperate area of the US.

Also, to get the batter smooth without a wet grinder, I first grind the dry rice and urad dal separately in the blender before soaking them. Then after they've soaked separately, I grind them again to make the batter. It makes them much smoother and seems to be easier on the blender motor, too.

Answer 4

Try this: Take 1 tablespoon of cooked rice. Leave it outside overnight. Do not cover the rice airtight.

Used this cooked rice when grinding other ingredients.

Using more cooked rice will increase the rate of fermentation but might change the texture of the batter.

Add salt after Fermentation

Answer 5

My batter always ferment well in US in room temperature of 25°C . Here are few pointers to make a better batter :)

1. Soak rice + urad dal overnight in warm water, rinse it, grind it and mix with little warm water again
2. Try mixing 1/5 portion of Rolled Oats, I have found that to be easily ferment-able.
3. Never mix salt in paste before fermenting

Answer 6

Correct proportion of rice and urad dal is very important for proper fermenting along with some other factors. what proportions are you using? And up to how much time you are allowing it to ferment? In cold places, fermentation is a big problem. Sometimes it may take more than 15 hrs!!!! I have experienced it personally. Try making the batter as smooth as possible. While grinding its better to use the same water in which you have soaked the rice and urad dal. You can leave the batter in the oven, with just light on because light will provide heat (light energy is converted into heat energy). Proper temperature is also very imp for fermentation. Usually 30-35 degree Celsius. You can go through the link below where i have written a recipe "How to make crispy and puffy dosas". Hope that helps.

http://www.wikinut.com/how-to-make-crispy-and-puffy-dosas/25wtz_4h/176pi_-h/

Answer 7

I am surprised no one advised adding a pinch of Baking Soda!

Thats probably the only thing you are missing from your awesome recipe :)

Try adding a pinch of baking soda after you are done with grinding all the ingredients before you keep it for fermentation.

Also make sure that the mixture is ground well. Its quite an effort to get a smooth texture in the American grinders (unless you have a high powered one)

Hope this helps you to get those fluffy soft/cruspy dosas!

Enjoy!

Answer 8

look at this link.. this may help u

http://cooking.jingalala.org/2012/11/how-to-ferment-idly-batter-during-cold-climate-how-to-make-idli-batter-using-mixie-mixer-grinder/