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Just wondering when you add salt to dosa batter? I guess it depends on where you live (eg climate) - for example I live in not hot nor cold city, and I would generally add salt after fermentation. I know that in hot places, people would usually add it before so the batter doesn't go bad. Is there any difference in taste if adding before or after?

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  • Is there a benefit to adding the salt later?
    – GdD
    Jun 25, 2020 at 13:08
  • I am not sure, but there's a benefit in terms of batter consistency/quality if you add it prior. Jun 25, 2020 at 14:25
  • So you are saying you get a better consistency if you add it before, but you add it after? I don't understand.
    – GdD
    Jun 25, 2020 at 14:43

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My belief is that the salt can inhibit the bacteria and yeast growth that is necessary for fermentation, so I add the salt after fermentation and just before cooking.

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