Interessant nur der Fermentationsprozess:
Set aside somewhere warm to ferment for 12-24 hours (see note)
Note:
A warm temperature is essential for fermentation. 25 to 28 °C (77 - 82.4 °F) will be ideal. If the weather is cold, keep some warm water in a large bowl and immerse the vessel containing the dough. To help maintain the temperature of the warm water bath, cover it with a blanket, or better, use a regulated heater, like a heating pad or aquarium heater. Even easier, turn on the light in the oven, and use that to keep the batter warm.
Allow at least 8 hours to ferment. If you don't see tiny bubbles the next morning, the dough will not rise and you have to start all over again.
If you can't get it to ferment by itself, try adding a fermentation starter like a spoonful of commercially prepared idli batter (commercial idli batters sold under refrigeration may have live culture), or a teaspoonful of kefir. Just bread yeast will not make for good flavour, as bacteria are needed also.
Scheint ein recht unsichere Prozess zu sein, weshalb wohl der Starter entwickelt wurde
Zur Biologie des Fermentationsprozesses:
Bacteria alone or in combination with yeasts were found to be responsible for the fermentation of dosa — an indigenous Indian fermented food. Leuconostoc mesenteroides, Streptococcus faecalis, Lactobacillus fermentum and Bacillus amyloliquefaciens were the predominant bacteria responsible for souring and leavening of dosa batter. Yeasts whenever present, belonged mainly to Saccharomyces cerevisiae, Debaryomyces hansenii and Trichosporon beigelli. They produced flavour, enzymes and helped in the saccharification of starch. Both bacteria and yeasts were contributed by the ingredients Oryza sativa and Phaseolus mungo. The prevalence of bacteria and yeasts was affected by seasonal variations but bacteria always dominated the overall microbial load.
http://www.sciencedirect.com/science/ar ... 2086800259
Ich werde mal versuchen die Bohnen zubekommen und dann mal sehen ob ich mit meiner Mum die so fein zerhackt bekomme.