Description
Dosa and idli batters undergo a controlled lacto‑lactic and yeast fermentation at 30–35 °C, producing lactic acid and CO₂ that lower pH and aerate the batter.
Technical
During fermentation, endogenous amylases hydrolyze starches into maltose and glucose, which are then metabolized by lactobacilli to lactic acid and by yeasts to ethanol and CO₂. The accumulation of lactic acid lowers the batter pH to 4.5–5.0, inhibiting spoilage microbes while the CO₂ creates an airy, fluffy texture. Minor organic acids such as acetic and succinic acids contribute to the characteristic tangy flavor.
Science
Primary Reaction
Starch → maltose/glucose → lactic acid/ethanol/CO₂
Sensory Profile
Aroma ()
tangyyeastyearthyslightly sourmildly floral
Origin & History
Civilization
South Indian temple cuisine
Era