This ingredient can definitely make your dosas crispy, but experts want you to weigh the pros and cons first

Thanks to social media, there are tips, tricks, and hacks for everything. But no matter how tempting they read, sound, or look, experts urge caution as they may not be as effective as thought to be. So, when we came across an Instagram post suggesting adding 3-4 drops of vinegar to dosa batter to dole out crispy dosas, we reached out to experts.

The caption read, “While making dosa, just add 3-4 drops of vinegar in dosa batter. Dosa will be more crispy with perfect net or edges.”

Is there any truth to this claim?

Payal Sharma, senior dietician, Dharamshila Narayana Hospital said that adding vinegar to dosa batter can indeed help make it crispy. “The acidity in vinegar aids in breaking down the starches in the batter, resulting in a crispier texture when cooked. Vinegar can also enhance fermentation if the batter is not fermenting well due to cold weather or other factors. Generally, a small amount, such as a teaspoon of vinegar for a large batch of batter, is sufficient,” said Sharma.

Agreed nutritionist Arooshi Aggarwal, sharing that dosas are a good combination of prebiotics and probiotics. “To make good dosa, you need the batter to be fermented well. Adding acidic acid in the form of vinegar to the batter (which contains lactic acid), helps reduce the natural fermentation duration, which is at least 1-2 days,” said Aggarwal.

Dietitian Silver Sethi shared that it fastens the fermentation process and might result in crispier dosas “provided the dosas are rolled out immediately, the batter is not over fermented, the addition of vinegar is minimum so that neither the taste gets too sour/pungent nor the base structure and acidity level is altered”.

Is adding vinegar to your dosa batter healthy?

From a health perspective, vinegar is safe to consume in moderate amounts, said Sharma. “It can offer some benefits, such as improved digestion and blood sugar control, but excessive use can cause digestive issues or enamel erosion,” cautioned Sharma.

Sethi also shared that adding vinegar will make the batter runny, emit a strong smell. “People with sensitive gut can get digestive issues after consumption of dosas made from such batter. Moreover, if such a batter is stored for long it will not only make the dosa batter watery but will destroy the natural bacterial growth in the batter and amend its PH making it extremely acidic for consumption. Eating dosas made from such a batter can cause severe acid reflux, burping and stomach cramping,” cautioned Sethi.

What to note?

When using vinegar in dosa batter, keep these points in mind

1. Quantity: Use vinegar sparingly to avoid an overpowering taste.
2. Fermentation: If your batter is already well-fermented, additional vinegar may not be necessary, said Sharma.
3. Health considerations: According to Sharma, ensure you don’t have any specific conditions that vinegar might aggravate, such as acid reflux.

Should you include vinegar in your diet? (Source: Getty Images/Thinkstock)

4. Taste: Vinegar can slightly alter the taste of the dosa, so a balanced addition is crucial, pointed out Sharma.

 

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Overall, vinegar can be a useful ingredient for enhancing dosa‘s crispiness, provided it is used thoughtfully and in moderation.

If you want to read up on the right way to ferment dosas, here are some articles you can save for reference.

*Avoid these mistakes to make the perfect dosa with a crispy exterior and soft interior

*Enjoy ragi dosa ‘without any guilt’ for breakfast today

*Avoid over-fermentation of your idli, dosa batter; here’s why 

*Is bottle gourd dosa a healthier alternative on your weight loss diet?

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