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Cereals and bread from South India and Sri Lanka
Rice and dehulled black gram are soaked, ground fine and fermented overnight into a sour batter. The batter is thinned, spread in a thin circle on a hot griddle with a little oil and cooked into a crisp pancake. Made in 4 steps over 12 h – 14 h. The longest step, add salt and ferment overnight, takes 12–14 h (CSIR-Central Food Technological Research Inst…) and runs at 28–32 °C (CSIR-Central Food Technological Research Inst…). Salt is 2–2.5 % (CSIR-Central Food Technological Research Inst…). Leuconostoc mesenteroides and Enterococcus faecalis do most of the fermenting.
| Main step | 12–14 hReported[cftri-batter] | Add salt and ferment overnight |
|---|---|---|
| Temperature | 28–32 °CReported[cftri-batter] | Add salt and ferment overnight |
| Salt | 2–2.5 %Reported[cftri-batter] | Add salt and ferment overnight |
| 3 parts | Rice (raw, parboiled, or both)[kumari2022][cftri-batter] |
| 1 part | Dehulled black gram (urad dal)[kumari2022][cftri-batter] |
| 2–2.5% of the dry mix | Salt · Level used in a tested dried-batter process[cftri-batter] |
| Water · For soaking, for grinding, and to thin the batter before cooking | |
| No starter · The bacteria come in on the grains, as in idli[fao138] | |
| Starter | spontaneous |
Total time across the recorded steps: 12 h – 14 h
What changes: Water soaks into the rice and black gram and softens them
Soaked as for idli; one study soaked the grains overnight. Output: soft, swollen grains.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Dosa uses almost the same batter as idli, but both grains are ground fine and the batter is spread thin and cooked on a griddle instead of steamed. Raw rice is often used with or instead of the parboiled rice that idli needs.
The overnight ferment sits close to the 28–35 °C range where Bacillus cereus grows best (FDA). It cannot grow below pH 4.9, so the batter should be well soured before it is kept. Cooking kills the bacteria but may not destroy toxin already made, so do not hold unsoured batter warm for long, and refrigerate leftover batter at 4 °C (40 °F) or lower. Do not taste raw batter, since raw grain and flour can carry Salmonella and E. coli (FDA).
Hazards the sources name: Bacillus cereus (spore-former linked with rice and other starchy foods).
Every number is labelled with how it is known. How this atlas is made
The food historian K.T. Achaya dates the first written mention to 8th-century Tamil literature, with Kannada texts about a century later. The 12th-century Sanskrit Manasollasa gives a recipe.
