Dosa Sulfur smell

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Dosa Sulfur smell

Postby waterloo on Thu Jan 30, 2014 11:29 am

Hello,
I'm in the midst of making my first batch of Dosa batter using short grain brown rice and red lentils and after 1 day it's putting off a strong sulfur smell. At the moment the only ingredients are brown rice, red lentils and tap water.
Has anyone had a similar experience?
waterloo
 
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Re: Dosa Sulfur smell

Postby Christopher Weeks on Mon Feb 03, 2014 6:51 am

It's been a while but I don't think that I've had dosa/idli batter smell of sulfur. I've had vegetable ferments with onions do that lots of times.
Christopher Weeks
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Re: Dosa Sulfur smell

Postby khoomeizhi on Fri Aug 22, 2014 8:56 pm

i know this is 8 months old by now, but yes, in a dosa batter that's been fermenting for a while (3+ days), when i first open it up and stir, the smell can be pretty bad, sometimes sulfer-ish. after stirring for a couple seconds, though, it dissapates, and the more standard good-dosa-batter smell comes through. tying into the above post, though, i usually have some onion in the batter.

been making a lot of dosas recently, playing around with lots of mixtures. fantastic.
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