> soak the dahl and the rice for at least twelve hours, then mix it
>together with maple syrup and salt, and let it ferment for at least
>twelve more hours

You make dosai with whole grains? Then you are adding maple syrup? Then
you load that with enough salt?
May I ask .... Are you making a rice lentil pickle<g>?
With Maple syrup.....I was surprised
I thought dosa is the indigenous product of India and not Canada?


IIRC the organism responsible for that is related to what inhabit in
the culture of another Indian delicacy called idli which are the
lactobacteria: .Leuconostoc mesenteroides the wild yeasts
,trichospuron pullulans and candida species which IMO usually do not
thrive in a maple syrup enriched environment.
Perhaps the microbes cannot understand French and was used to hearing
the HIndi language<g>?

>From what I remember(I had watched an Indian chef a few times in the
past) about dosai making and did have the opportunity to try it once
under his guidance). But that was long ago.
>From what I still can remember,
The grains are soaked separately for several hours and then ground
fine. Then a ratio of 3:1 of ground rice and lentil is combined (
from my estimate based on the total amount of ground grains (about 1%
of salt by weight,) then enough water are added to form a thick batter.
The mixture was allowed to stand overnight in his tepid kitchen
(around 30-32 degree C) .Then if the mixture is still thick I just add
enough water to be suitable for spreading on the hot plate and cooked.
I suggest in your recipe that you reduce your salt to a third and grind
your grains before letting in stand for fermentation
, If you still insist that your microbes are Canadian immigrants you
can optionally add a wee bit of maple syrup<g>....But if they are
indians by heart.....
I think ....The critters may prefer to have their substrate tainted
with jaggery?
Roy