Dosa

Dosa is an alternative term for dosai, the traditional South Indian fermented pancake made from a batter of rice and black gram. The overnight fermentation by lactic acid bacteria and yeasts gives the thin, crisp crepe its characteristic tang and improves nutrient availability. Cooked on a hot griddle with minimal oil, dosa is a staple breakfast food. Batter hygiene and fermentation control determine both flavour consistency and safety of the finished crepe. Restaurants keep batter refrigerated and discard it within a day or two to prevent souring and spoilage.