Discover the secret behind the perfect South Indian dosa batter - the science of fermentation!

Fermentation is a natural process that transforms the batter into a light, fluffy and tangy delight.

The key ingredient for fermentation is the presence of microorganisms like yeast and bacteria.

These microorganisms feed on the carbohydrates in the batter and produce carbon dioxide, making the batter rise.

The longer the batter is left to ferment, the more carbon dioxide is produced, resulting in a thicker and fluffier dosa.

Fermentation also breaks down complex proteins and starches, making the batter easier to digest.

The tangy taste of dosa comes from the lactic acid produced during fermentation.

The temperature and humidity of the environment play a crucial role in the fermentation process.

Traditionally, dosa batter is left to ferment overnight in a warm and humid place, like a kitchen cabinet.

So next time you enjoy a crispy and flavorful dosa, remember the science behind its fermentation process!