Just wondering when you add salt to dosa batter? I guess it depends on where you live (eg climate) - for example I live in not hot nor cold city, and I would generally add salt after fermentation. I know that in hot places, people would usually add it before so the batter doesn't go bad. Is there any difference in taste if adding before or after?
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Is there a benefit to adding the salt later? – GdD Jun 25 '20 at 13:08
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I am not sure, but there's a benefit in terms of batter consistency/quality if you add it prior. – Katja Skafar Jun 25 '20 at 14:25
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So you are saying you get a better consistency if you add it before, but you add it after? I don't understand. – GdD Jun 25 '20 at 14:43
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My belief is that the salt can inhibit the bacteria and yeast growth that is necessary for fermentation, so I add the salt after fermentation and just before cooking.
Uncle Long Hair
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