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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.
| Rice3 parts | Proportion used in one study; the source does not say whether by weight or volume[kumari2022] |
| Dehulled black gram (urad dal)1 part | [kumari2022] |
| 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 |
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
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. Leuconostoc mesenteroides and Enterococcus faecalis do most of the fermenting.
Dosa batter is very similar to idli batter, except that the rice and black gram are both ground fine, and the fermented batter is quickly fried as a thin, fairly crisp pancake instead of being steamed.
A warm overnight ferment can fall in the 28–35 °C range where Bacillus cereus grows best (FDA). Two FDA tables put its lowest growth pH at 4.9 and at 4.3, so souring slows it but does not rule it out. Cooking may kill the bacteria, but their spores are tough and the vomiting toxin survives 121 °C for 30 minutes, so do not hold 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).
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.
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