Abstract
Instant foods are now a part of Indian cuisine making cooking easier for households and encouraging entrepreneurs into the market who can add variety. Dosa is a common breakfast item which is made from rice and black gram in the ratio of 70:30 respectively and an approach was made to standardize the fermentation timings. The fermentation time of rice and black gram considered for standardization were 6, 12, 18, 24, 30, 36 and 42 hours at a constant temperature of 30 °C. The best fermentation time was selected based on sensory scores of different attributes like appearance, sourness, flavour, texture, taste and overall acceptance. The results showed that 12 hours of fermentation obtained highest scores for all sensory attributes that include appearance with 7.75, texture with 7.44, flavour with 7.50, taste with 7.63 and overall acceptance 7.69. The batter received lower score for sourness as the increase in time increased the sourness. Therefore, 12 hours of fermentation was found optimum to give best dosa batter.
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