When to add salt to dosa batter?

Just wondering when you add salt to dosa batter? I guess it depends on where you live (eg climate) - for example I live in not hot nor cold city, and I would generally add salt after fermentation. I know that in hot places, people would usually add it before so the batter doesn't go bad. Is there any difference in taste if adding before or after?

Best Answer

My belief is that the salt can inhibit the bacteria and yeast growth that is necessary for fermentation, so I add the salt after fermentation and just before cooking.

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Quick Answer about "When to add salt to dosa batter?"

Ideally, when ready, the fermented dosa batter should have almost doubled in volume and become thick and foamy. * If after 4 to 5 hours you do not see much fermentation in the batter, sprinkle 1/4 teaspoon of salt on the surface and return it to the oven.

Should salt be added to dosa batter before fermenting?

Salt inhibits fermentation and interferes with good bacteria to a certain extent. So one might want to add the salt after fermentation. At the same time, if you live in a hot and humid place then salt might be your friend because your batter will not be over fermented and will not turn sour soon.

Does salt stop fermentation of dosa batter?

Adding Salt does not inhibit the idli fermentation process. Adding salt actually results in a better batter quality than an unsalted batter.

Does salt stop fermentation?

Too much salt can slow the fermentation process down to the point of halting it altogether. Stay within the range of 1-3 tablespoons salt per quart, and with minor adjustments, you will produce delicious, nutritious fermented vegetables every time!

How much salt do you put in dosa batter?

Making batter Drain the water completely from dals and add them along with \xbd teaspoon non-iodized salt and \xbe cup water. You can also try skipping salt during summer, add it the next morning when you are about to make dosas. It will still ferment well without salt.

Dosa batter fermenting tips

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