Fermentation Support Forum

Hello,
I'm in the midst of making my first batch of Dosa batter using short grain brown rice and red lentils and after 1 day it's putting off a strong sulfur smell. At the moment the only ingredients are brown rice, red lentils and tap water.
Has anyone had a similar experience?

It's been a while but I don't think that I've had dosa/idli batter smell of sulfur. I've had vegetable ferments with onions do that lots of times.

i know this is 8 months old by now, but yes, in a dosa batter that's been fermenting for a while (3+ days), when i first open it up and stir, the smell can be pretty bad, sometimes sulfer-ish. after stirring for a couple seconds, though, it dissapates, and the more standard good-dosa-batter smell comes through. tying into the above post, though, i usually have some onion in the batter.

been making a lot of dosas recently, playing around with lots of mixtures. fantastic.