When to add salt to dosa batter? Just wondering when you add salt to dosa batter? I guess it depends on where you live (eg climate) - for example I live in not hot nor cold city, and I would generally add salt after fermentation. I know that in hot places, people would usually add it before so the batter doesn't go bad. Is there any difference in taste if adding before or after?
My belief is that the salt can inhibit the bacteria and yeast growth that is necessary for fermentation, so I add the salt after fermentation and just before cooking.