Dosa, a popular breakfast item, is often made using batter prepared in advance. However, freshly ground dosa batter should ideally be consumed within 3 to 4 days to ensure safety. Over time, the batter may spoil, exhibiting a foul smell, sour taste, or even a grey/black layer on its surface, indicating it has gone bad. Consuming spoiled batter can lead to food poisoning, particularly affecting vulnerable populations such as children and the elderly, who may face severe symptoms like vomiting and dehydration. While refrigeration can slow spoilage, it does not guarantee safety, as exposure to air can lead to mold growth. For the best results, dosa batter should be fermented for 8 to 12 hours before use. To maintain quality and health standards, it is recommended to prepare fresh batter every 2-3 days and discard any that shows unusual signs. Prioritizing food safety is essential for health.