Q.Idli and dosa batters are left to ferment overnight before use. Which microorganisms carry out this fermentation, and what two visible changes does it produce in the batter?

[!TLDR] A natural mixed bacterial population (e.g. Leuconostoc mesenteroides) ferments the batter overnight, increasing its volume and giving it a mild sourness. …

Idli and dosa batter, made from soaked and ground rice and dehusked black gram (urad dal), is fermented overnight by a natural mixed population of bacteria already present on the raw grains and lentils -- most notably lactic-acid bacteria such as Leuconostoc mesenteroides, along with other naturally occurring microbes. As these bacteria ferment the sugars in the batter, two changes become visible: the batter rises substantially in volume, as carbon dioxide gas produced during fermentation gets trapped within it (similar to bread dough), and the batter develops a mild sourness and improved texture from the organic acids produced. Ferme …

Identify that this fermentation uses a naturally occurring bacterial population (not a deliberately added starter, unlike curd), then describe the …

Students sometimes think idli/dosa fermentation is caused by yeast, like bread -- it is primarily a bacterial (lactic-ac …