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Cereals and bread from India
A dosa batter made from finger millet (ragi) and horse gram instead of rice and black gram. The blend is left to ferment on its own; in a lab study the pH fell from 6.6 to 4.2 by 16 hours, and a 4:1 blend fermented 16 hours made the best-liked dosa.
| Finger millet flour4 parts | Blends of 2:1, 3:1, 4:1 and 5:1 were tested; 4:1 scored best as dosa[palanisamy2012] |
| Horse gram flour1 part | [palanisamy2012] |
| No starter | Natural fermentation; a later study added a starter of lactic bacteria and yeast instead[palanisamy2012][devi2021] |
| Starter | spontaneous |
Total time across the recorded steps: 16 h
What changes: Finger millet and horse gram flours are mixed into a batter
Output: batter.
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
A dosa batter made from finger millet (ragi) and horse gram instead of rice and black gram. The blend is left to ferment on its own; in a lab study the pH fell from 6.6 to 4.2 by 16 hours, and a 4:1 blend fermented 16 hours made the best-liked dosa. Made in 3 steps over 16 h. The longest step, ferment, takes 16 h (Palanisamy B.D 2012). Lactic acid bacteria, which outnumber yeasts all through the fermentation and Yeasts, fewer than the lactic acid bacteria do most of the fermenting.
| Main step | 16 hReported[palanisamy2012] | Ferment |
|---|---|---|
| Acidity | pH 6.6 → 4.2Measured[palanisamy2012] | Ferment |
Finger millet and horse gram take the place of rice and black gram. The lab blend is 4 parts millet to 1 part horse gram, and it sours to pH 4.2 in 16 hours with lactic bacteria in the lead.
The batter is soured to about pH 4.2 and then cooked on a hot griddle.
Every number is labelled with how it is known. How this atlas is made
The dosa is described as an Indian breakfast food. Palanisamy et al. 2012 co-fermented finger millet with horse gram flour as an inexpensive protein-rich dosa. Devi and Rajendran 2021 repeated the idea with a mixed starter that fermented the batter for 8 hours. A 2022 review of fermented minor grain foods lists the finger millet and horse gram co-fermentation, citing the 2012 study (Qin et al. 2022).
