How long should the rice be fermented to make Idli and Dosa? Experts answer | The Times of India (2024)

The length of fermentation time greatly depends on the ambient temperature. In warmer climates, the batter ferments faster, typically within 6 to 8 hours, while in colder environments, it might require up to 12 hours or more. The key is to observe the batter: when it doubles in volume, becomes light, and develops a slightly sour aroma, it's ready for cooking. Fermentation not only imparts the desired taste but also enhances the nutritional profile. The longer fermentation process increases the bio-availability of nutrients, making Idli and Dosa not just delicious but also nutritious.

While the exact duration of fermentation may vary based on factors like climate and personal preference, the patience invested in this process is what transforms simple ingredients into culinary delights cherished by millions. So, the next time you embark on the journey of making Idli and Dosa, remember that the secret lies in allowing nature's fermentation process to work its wonders, creating a symphony of flavors that dance on your taste buds.