How to make perfect dosa batter?

[Arpita]

Hello everyone,
Last night I had prepared dosa batter and left it to ferment the whole night. As I went and checked it out, the batter was not puffed and also there was no fermented smell in it. Once I started to make dosa, the dosa couldn't be made.
So, what might be wrong with my dosa batter?

 

[Andy M.]

Hello everyone,
Last night I had prepared dosa batter and left it to ferment the whole night. As I went and checked it out, the batter was not puffed and also there was no fermented smell in it. Once I started to make dosa, the dosa couldn't be made.
So, what might be wrong with my dosa batter?

Welcome to DC.

First you have to tell us what you did.

 

[taxlady]

Welcome to Discuss Cooking.

I agree with Andy, we need to know what you did to have a chance to figure out why it didn't work as expected.

 

[pepperhead212]

Welcome to the forum!

Was this a storebought mix you used, or the typical urad dal/rice mix, with the little bit of fenugreek seeds? And whatever you were making, what temperature did you keep it at? Did it ha e bubbles in it when finished? You say it didn't taste fermented, and it needs a fairly higher than room temp to ferment well - like high 80s or 90°. Here's what I use for fermenting my dosa - my instant pot! Set the bowl inside the IP, set it on YOGURT mode, low, which keeps it at about 90°.