Is it safe to eat over fermented dosa batter?

In this short article, we will provide an answer to the question “is it safe to eat over fermented dosa batter?” and do’s and don’t while making dosa.

Is it safe to eat over fermented dosa batter?

No, it is not a good idea to utilize the batter for culinary reasons once it has fermented fully and we have not used it within the next 24 hours, even though the fermentation process creates healthy bacteria. A dangerously high amount of bacteria has been detected in the batter, and fungus has begun to develop in the batter, creating a hazard to human health.

You should know if dosa batter is spoiled.

The Do’s and Don’ts of Dosa


  • While some of the ingredients may be difficult to come by at your local grocery, they are readily available at any Indian market. Additionally, while you’re there, you should consider stocking up on spices. Compared to the vast majority of other areas, the prices will be considerably lower and the quality will be significantly better.
  •  Although rice and dal may be cooked simultaneously, the results are better when the two ingredients are processed independently.
  • When the milled rice is rubbed between your fingers, it should have the consistency of granulated sugar.
  • Cover the batter with plastic wrap overnight and place it in the oven to ferment. If the oven is powered by gas, the heat produced by the pilot light should be more than sufficient. Preheat electric ovens to 225 degrees Fahrenheit for five minutes, then turn them off completely.
  • It is important to check on it often throughout the 8- to 12-hour fermentation period to guarantee optimal fermentation. You should notice a rise in volume as well as the presence of an unpleasant odor. 
  • If, after 4 to 5 hours, the battery does not seem to be fermenting, sprinkle with 1/4 teaspoon salt and place it back in the oven for another 15 minutes.
  • The final batter should be extremely thin, with a consistency comparable to that of cream.


  • For cooking, a cast-iron griddle with good seasoning is recommended. If you don’t have a cast-iron skillet, any big, heavy pan will suffice. Nonstick pans are acceptable if they are substantial in weight.
  • Prepare the griddle by preheating it to a moderate-high temperature. While the batter should begin to cook as soon as it comes into contact with the pan, if the griddle is overheated, the batter may clump together and become difficult to spread.
  • To prepare the griddle for the dosa, rub it with a paper towel that has been greased. The pan should have no visible oil and just a little discoloration on the top if it is done correctly.
  • Once the batter is on the griddle, you must move quickly. The batter should be spread out as thinly as possible by smearing it around with the back of a ladle in circles. Almost as though you were sketching a spiral from the middle of the griddle. Inadequate pressure applied to the ladle results in a thicker dosa being produced. 
  • If you make dosa using a circular ladle, the dosa will be thicker in the center and thinner around the edges. Dosas that are thinner and more uniform are produced by using a flat-bottomed ladle. In India, a Katori, which is a small metal dish with a flat bottom, is also an excellent tool for this purpose. In Indian marketplaces, one may purchase these items.
  • In a circular motion, continue to spread the dosa batter with the ladle without raising the ladle until all of the batters have been dispersed.
  • Do not return to the batter to patch any holes in the dosas; holes are a natural characteristic of the majority of dosas and cannot be avoided.
  • During the cooking process, the vast majority of cooks do not cover their dosas. However, my mother’s approach, which she taught me, expedites the cooking process and makes it simpler to remove the dosa from the pan without the need for more oil or losing crispness. I use this method whenever possible.

In what ways are bacteria helpful, and which microorganisms should be avoided at all costs?

Microorganisms such as Streptococcus, Lactobacillus (found mostly in dairy products), and Bacillus are used in the fermentation process. The use of these live, active cultures has been proven to offer a range of probiotic benefits. Idli water and dosa are both fermented Indian foods that contain the beneficial bacteria Leuconostoc mesenteries, which is another beneficial bacterium. 

Escherichia coli and Salmonella bacteria, on the other hand, are not suggested since they produce acid and may aggravate the condition. Additionally, foods that have been fermented with yeast should be consumed with caution. 

Yeast enzymes catalyze the conversion of glucose to carbon dioxide in the presence of oxygen. It is used in the production of bread, wine, and beer. While yeasts create meals that are high in vitamin B, zinc, and folic acid, they also produce bloating and dishes that are high in calories. Consequently, they should be consumed in moderation while taking the rest of your diet into account.


In this short article, we provided an answer to the question “is it safe to eat over fermented dosa batter?” and do’s and don’t while making dosa.


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