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Adding yeast to the batter is the best solution for proper fermentation and taste


I had the same issue while trying to make dosa batter in Pakistan (winter time). After waiting for 3 days without success, I added 1/4 teaspoon yeast (dissolved in 1/4 cup warm water), and 1/2 teaspoon baking soda. It worked overnight! You need not wait that long though; add yeast to the mixture after waiting for 24hours (this way your batter won't turn ...

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