Dosa, originally a South Indian dish, has transcended regional boundaries to become a staple in breakfast menus worldwide. Its ideal texture is characterized by a crispy exterior and the presence of fine holes, raising curiosity about their origin. The article delves into the science behind these holes, highlighting the role of fermentation in the dosa batter preparation process.

The batter for dosa is primarily made from rice and urad dal, which is allowed to ferment overnight for about 8 to 10 hours. This fermentation process activates the bacteria and yeast present in the batter, leading to natural leavening. During this time, the microorganisms convert the starches and sugars into lactic acid and carbon dioxide. The released carbon dioxide gets trapped in the batter in the form of tiny bubbles, contributing to the light and airy texture of the cooked dosa.

The article not only enlightens readers about the culinary science behind dosa but also reinforces its growing popularity beyond South India, emphasizing its place in global breakfast cuisine. Understanding this process enriches the appreciation for this beloved dish, making it more than just a food item but a fusion of tradition and science.