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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
5 min
23/01/2026
When you try making dosas at home, achieving that fluffiness becomes a task. But have you ever wondered why and how they have such a perfect texture? The secret behind it is fermentation. This article looks at the science behind fermentation and highlights how and why some batters rise better than others, resulting in fluffier dosas, and what one should do to achieve that perfect consistency.
Fermentation is more than a culinary trick; it is a biological process that transforms grains into digestible and nutrient-rich food. A traditional dosa batter is made by soaking rice and urad dal overnight and grinding them into a smooth paste. The batter is then left overnight to ferment, when the lactic acid in the batter and yeast consume sugar in it and produce carbon dioxide and other organic acids. This gas creates tiny air pockets, which give dosa a spongy and soft interior, while the acids make the batter a bit tangy and make for a perfectly fermented dosa. In fact, studies have shown that fermented foods not only improve taste but also enhance nutrient bioavailability, particularly for B vitamins and minerals like iron and zinc, while reducing anti-nutrients like phytates.
Temperature, humidity, and the age of the batter also influence fermentation. In warmer climates, the fermentation process is faster, while in colder environments, it takes a little longer for the batter to get fermented. Even the type of rice or dal can impact results; for example, parboiled rice produces a fluffier batter than raw rice, while urad dal affects the aeration process. Read this article to know more about the fermentation process and why some dosas get the perfect texture each time, and what you can do to get the perfect texture when you make dosa next time.
A lot of times, you think getting the perfect dosa is just about the spreading technique. But the following tips will tell you how even the simplest process, like soaking rice or the rice-to-dal ratio, can affect the way your dosa gets made.
Proper soaking hydrates the grains and makes them easier to grind into a smooth batter. Rice usually requires 4 to 6 hours to soften, and urad dal requires 4 hours.
Ideal fermentation occurs between 25–35°C. When the batter is left for 8 to 12 hours in a warm spot, it produces fluffy dosas.
When a batter is too thick, it may not ferment well; a slightly loose batter allows better microbial activity.
Using a small portion of old, fermented batter (called starter) can jump-start fermentation by introducing beneficial microbes.
The classic ratio of rice to dal is 3:1. Having a good ratio of dal increases protein and viscosity, helping the dosa puff up and retain softness.
Blend batter until smooth but slightly airy. Over-blending can damage the natural yeast.
Cover the batter with a lid or cloth to retain warmth and prevent drying.
Avoid excessive stirring after fermentation to retain the gas pockets.
Cook on a hot, well-seasoned non-stick or cast-iron pan for even puffing.
Fermentation increases B vitamins (B1, B2, B3, B6), which support energy metabolism.
Fermentation reduces phytates, making minerals like iron and zinc more bioavailable.
Mild acids and probiotics in fermented batter aid in gut health.
Low-calorie, high-protein urad dal adds satiety, making dosas a healthy breakfast or meal.
Fluffy dosas are a perfect example of science meeting tradition. The process of soaking, grinding, and fermenting transforms simple rice and dal into a dish that not only tastes delicious but is also highly nutritious and easy to digest. Understanding the role of microorganisms, temperature, and batter consistency can help you consistently create soft, spongy dosas.
