How to know if dosa batter is spoiled? (3 ways)

In this brief guide, we are going to answer the question “How to know if the dosa batter is spoiled”, discuss the different methods of identifying the spoiled dosa, and the potential side effects of eating spoiled dosa batter.

How to know if dosa batter is spoiled?

To know if dosa batter is spoiled, you should be able to identify possible signs of spoilage, such as (1,2,3,4):

  • Generation of off-odor, such as rancid, putrid, extremely sour, alcoholic
  • Change in the texture, such as phase separation, formation of a watery consistency
  • Change in the color, production of bubbles on the surface, generation of pigments or mold growth (fuzzy colonies)
  • Generation of gas (noticeable by the bloating of the package), formation of a slimy surface

If you suspect that the dosa batter is spoiled, do not try to taste it. It is safer to discard it. Consuming spoiled dosa batter can lead to foodborne illnesses.

Is it safe to eat over fermented dosa?

No, it is not safe to eat over fermented dosa. Dosa should be consumed after its preparation. Dosa is produced by soaking and grinding rice and fermenting the dough for 12-14 hours or longer (1). 

However, dosa is susceptible to spoilage. Fermented products can be contaminated by several pathogenic bacteria and yeasts during the stages of preparation, handling and by the raw materials, which may carry these microorganisms (3).

The longer the storage, the higher are the risks of growth of these pathogenic microorganisms once present in the food.

What is the shelf life of dosa batter?

Fresh dosa batter was safe to eat after 3 days of storage when stored in the refrigerator and packed metallised and polythene pouches, according to a study (5).

However, there were changes in the sensory and nutritional properties of the dosa batter after this time. The microbial count increased, as well as the acidity, indicating the growth of microorganisms, including E.coli. In addition, the flavor attributes decreased.

What are the risks of eating spoiled dosa batter?

If you eat spoiled dosa batter, then you might usually get foodborne illnesses (3). The possible symptoms are nausea, vomiting, abdominal pain, stomach cramps, diarrhea, and headache.

If the symptoms get worse, then it is highly recommended to see a doctor immediately. 

Cholera, guinea worm disease, typhoid, dysentery are other diseases that are  possible to have by consuming contaminated foods. A study showed that many food items sold in India contained a high number of these pathogens, including dosa batter.

In the study, 60% of the dosa batter samples analyzed were contaminated by pathogens such as Escherichia coli, Salmonella typhi, and Vibrio cholerae.

What are the safety considerations when preparing dosa batter?

The safety consideration when preparing a dosa batter are following (1):

  • Wash hands with running water and soap
  • Wash the ingredients with running and clean water, be sure there are no signs of  insect infestation or fungal growth
  • Use only filtered water to soak the rice grains
  • Wash all equipment and utensils with running water and soap
  • Cover the container during the fermentation to avoid insects and other contaminants 
  • Control the temperature during fermentation, protecting the container from sunlight (temperature should not be too high)
  • Ensure proper handling for cooking or storing the dosa batter
  • If you wish to store the batter, use clean, airtight container and place it immediately in the fridge after the fermentation is accomplished


So in this blog, we got to know about the dish dosa batter. Dosa batter originated from south India and is now famous all over the world. We discussed the safety tips for the preparation of dosa batter and the risks of eating spoiled dosa batter.


  1. Prakash, Jamuna. Safety of fermented cereals and legumes. Regulating safety of traditional and ethnic foods. Academic Press, 2016. 283-310.  
  2. Cook, Frederick K., and Billie L. Johnson. Microbiological spoilage of cereal products. Compendium of the microbiological spoilage of foods and beverages, 2009, 223-244.  
  3. Mastanamma, Tulasi, Hima Bindu, and Sunitha Das. Foldscope as a tool to create awareness about hygiene and involvement of microbes among street food vendors and consumers. Foldscope Appl, 2019, 39.
  4. Rawat, Seema. Food Spoilage: Microorganisms and their prevention. Asian j plant sci Res, 2015, 5, 47-56.
  5. Jeba, Selvaraj Rama, Kandasamy Karthikeyan, and Dorathy Pushparani. Development of Instant Dosa Batter Mix with Enhanced Nutritive Value and its Storage Study. Magnesium, 187: 13-0.

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