Tag: dosa batter recipe

Dosa batter becomes sour due to natural fermentation by lactic acid bacteria, which improves flavor, texture, and digestion. Learn why this happens, how to control it, and how to fix common problems.

Learn why your dosa batter isn't crispy and how to fix it with the right rice-to-dal ratio, fermentation time, griddle heat, and oil technique for perfect results every time.

Adding yeast to dosa batter speeds up rising but kills the natural tang and health benefits of traditional fermentation. Learn why patience matters-and what to do instead.

Dosa batter is the heart of the beloved South Indian dish known as dosa. Made from a simple blend of rice and black gram (urad dal), the batter is fermented to perfection, resulting in a deliciously tangy flavor. This article explores the ingredients and process of making dosa batter, alongside tips for achieving the ideal consistency and flavor. With some fascinating regional variations included, this guide will have you making perfect dosas in no time!