dosa batter.

Yes, dosa batter is generally considered healthy. It's rich in probiotics due to fermentation, which aids gut health and digestion. It also provides a balanced source of carbohydrates and plant-based protein for sustained energy.

Per 100g, dosa batter contains approximately 143 calories, 3.8g of protein, 29.5g of carbohydrates, and 1.1g of fat. These values can vary slightly based on the specific rice and lentil ratio used.

Yes, traditional dosa batter is vegan. It is typically made from a simple mixture of rice, lentils, and water, with no animal products involved.

To make dosa, heat a non-stick griddle or tawa, lightly grease it, and pour a ladleful of batter onto the center. Spread it outwards in a circular motion to form a thin crepe. Cook until golden brown and crisp, then flip or fold as desired.

Dosa batter has a distinct slightly sour and tangy taste due to the fermentation process. When cooked into a dosa, it becomes savory with a mild, earthy flavor from the rice and lentils, often complemented by the fillings and chutneys.

Dosa batter should be stored in an airtight container in the refrigerator. Proper storage helps maintain its freshness and prevents over-fermentation, typically lasting 3-5 days.

Spoiled dosa batter will typically develop an overly sour or pungent smell, a pinkish or discolored hue, or may show signs of mold. The texture might also become excessively watery or slimy. It's best to discard it if any of these signs are present.