Does poha help in fermentation?

Soak the rice in water overnight (preferably 8 hours / at least 4 hours). Adding poha (flattened rice) or cooked rice, while grinding also helps for quick fermentation. Sabudana too aids in fermentation by helping good bacteria do its work more efficiently.

How do you get the bitterness out of dosa batter?

If it is too sour but thick enough add fresh milk, say half a cup. This brings down the sourness. If it is too watery and sour add half a cup of rice flour or semolina (rava), mix and let soak for 15 mins. Then pour into idlies or dosas.

Can we keep dosa batter in fridge after fermentation?

fermented dosa batter should ideally not be stored for more than a day in refrigerator. The process of fermentation doesn’t stop even when kept in refrigerator. It only slows down.

Is fenugreek mandatory in dosa batter?

https://www.vegrecipesofindia.com/dosa-recipe-dosa-batter-recipe Addition of Fenugreek Seeds (Methi) Though not really necessary, adding Fenugreek seeds helps to aid fermentation. Annam idly batter is manufactured in completely A/C environment.

What is poha dosa?

Poha dosa is amazingly soft, spongy, porous crepes or pancakes made with flattened rice, idli rice, curd and urad dal batter. These aval dosai makes for a comforting breakfast with a side of coconut chutney or sambar.

What can I do with leftover batter from a Poha dosa?

Serve poha dosa hot with coconut chutney or sambar. Any leftover batter can be refrigerated for 1 day. Don’t use sour curd as the batter will become very sour by the time it is fermented. You can also use 2 cups of buttermilk instead of mixing curd (yogurt) with water.

What makes a perfect Dosa Batter?

Perfect dosas are a matter of pride, and this requires a perfect dosa batter. Two things are important while making the batter. One is the proportion of urad dal and rice. And the other one is the consistency of the batter.

Can I use a grinder to grind dosa?

But it does help in the fermentation process so you can add around ¼ cup of soaked poha or used rice while grinding if you want. Adding Soaked Poha also helps in making the dosa cripsy. But if the batter is well fermented it will make crispier dosas. I use my regular mixer grinder to grind the batter.