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1 Answer
Fenugreek seeds in dosa batter help improve fermentation, resulting in a softer, fluffier dosa with a slightly tangy flavor and a desirable golden-brown color.
Detailed Explanation:
Fenugreek seeds are a key ingredient in dosa batter for several reasons. Firstly, they contain natural gums and mucilage, which contribute to the batter's viscosity and help retain moisture during fermentation. This leads to a softer and more pliable dosa. Secondly, fenugreek aids in the fermentation process itself. The seeds contain enzymes and nutrients that support the growth of beneficial bacteria and yeast, accelerating fermentation and producing more carbon dioxide. This increased gas production results in a lighter and fluffier dosa. Finally, fenugreek imparts a subtle, slightly tangy flavor to the dosa, enhancing its overall taste profile. It also contributes to the desirable golden-brown color when the dosa is cooked. The amount of fenugreek used is typically small, as too much can make the dosa bitter.
Pro Tip:
Soak fenugreek seeds separately from the rice and lentils for a few hours before grinding. This helps to release their beneficial compounds and ensures they are evenly distributed throughout the batter.