In one kg dosa batter 5-6 standard size dosas can be made.

In 1 kg of idli batter 12-15 good size idlis can be made.

What is fermentation? It’s the process of using microorganisms, such as bacteria or yeast, to convert carbohydrates to alcohol or organic acids under anaerobic conditions. There are two types of fermentation: alcoholic and lactic acid. Alcoholic fermentation, or ethanol fermentation, is where pyruvate (from glucose metabolism) is broken down into carbon dioxide and ethanol by bacteria and yeast. Alcohol fermentation has been used to produce beer, bread and wine. Pyruvate molecules from glucose glycolysis may be further fermented into lactic acid. Lactic acid fermentation converts lactose into lactic acid. (1) There are several benefits to fermenting food. First, fermentation serves to enhance the digestion of food. Your body needs adequate digestive enzymes to properly absorb, digest, and utilize nutrients in food. When vegetables like cabbage and cucumbers are left to steep and sit until the sugars are broken down to promote the growth of bacteria, this is when the vegetables are fermented. Fermented foods are also filled with beneficial bacteria that work as reinforcement for the good bacteria in the digestive system. Since 70 percent to 80 percent of the immune system lies in the gut, having proper balance of gut flora is important. What else is fermentation good for? It preserves food. How? During fermentation, organisms produce acetic acid, alcohol and lactic acid, which are all “bio-preservatives” that retain nutrients and prevent spoilage. Lactic acid acts as a preservative by reducing pH, which inhibits the growth of harmful bacteria. (2) It also influences physical properties of casein to induce a finer suspension, which appears to help promote digestibility.

1. Addition of Fenugreek Seeds (Methi) Though not really necessary, adding Fenugreek seeds helps to aid fermentation. So add in about 1.5 tsp of Methi seeds (my ratio of rice and urad is 3:1). 2. Grinding Separately The Rice and Dal has to be ground separately. This results in increase in volume and also aids in fermentation. 3. Using Filtered Water Use non-chlorinated and/or filtered water since chlorine inhibits growth of wild yeast which is essential for fermentation. 4. Using Soaking water to Grind Though I have no scientific reason to back this theory, from my personal experience, I find that using soaking water (in which you soak your urad dal and rice) to grind the batter also helps to aid fermentation. 5. Adding enough Salt At times, not adding enough salt to the batter after its ground can also be a reason for lack of fermentation. Try to add at least 1/2 tsp (my mother mother suggests 3/4 tsp- 1 tsp) for every 1 cup of dry ingredients (rice +urad dal). You might probably need to adjust later according to your taste. 6. Avoid adding ferment inhibitors Avoid adding ingredients like Baking soda, Baking powder and Yogurt before the batter ferments since these inhibit the growth of wild yeast. If you really have to, add them after the process of fermentation. 7. Consistency of the batter Adding too much water or too little will hinder fermentation. Give the batter a good stir with your hands instead of a ladle. The warmth from our body will help to kick start the fermenting process. Your end batter should have the consistency of ketchup, flowy, smooth and velvety in texture. 8. Fermentation Temperature Ideal temperature for fermentation is 80-90F. If you live in a warmer place, then your fermentation should take place around 8 hour mark. If you live in a place with cold climate you would have to take the following precaution: Place your vessel with the batter in a warm, draft free place. Mostly this should be in a pre heated oven (switch off the oven though). Leave the Oven light on since it will give enough heat to keep the temperature steady throughout the fermentation period (mostly overnight). This should take about 10-12 hours. You can also wrap a shawl around the vessel to keep it warmer. Make sure to use a huge vessel (which would accommodate even the doubled up volume of the batter) in that case. If fermentation occurs, your batter might overflow spoiling your shawl. At times, if you use a room heater, placing the vessel in that room would help in fermentation. I saw an idea where someone used a heating pad to proof their bread. I assume, the same method might also help in fermentation as well. 9. Avoid over sanitizing the environment Over Sanitizing our houses (air filters etc) along with closed windows throughout the day, inhibit the growth of wild yeast in the batter leading to lack of fermentation. 10. Avoid using Air tight lid while fermenting Do not close your vessel with the batter with an air tight lid. Instead simply loosely cover it with a plate or a cloth.

1. Improves Digestion Fermentation breaks down nutrients into more easily digestible forms. When lactobacilli in fermented foods proliferate, their vitamin levels increase and digestibility is enhanced. When it comes to soybeans, this protein-rich bean is indigestible without fermentation. Fermentation breaks down the soybeans complex protein into readily digestible amino acids, giving us traditional Asian ingredients, such as miso, tamari (soy sauce) and tempeh. (4) Milk is also difficult for many individuals to digest. A type of bacteria present in fermented dairy products converts lactose, the milk sugar that many individuals cannot tolerate, into digestible lactic acid. In a study out of France on women who reported minor digestive problems, those women reported improved gastrointestinal digestive symptoms when fermented milk containing Bifidobacterium lactis was consumed. (5)