In Bengaluru, India, nearly 100 individuals became ill after consuming a meal of idli, vada, and sambar, prompting a discussion on the safety of fermented foods. Fermented items like idli and dosa are rich in probiotics, but the fermentation process is delicate, especially during summer. Dr. Poonam Tiwari from RMLIMS warns that in hot weather, batter can ferment in just 5 to 6 hours, which poses a risk of over-fermentation leading to food poisoning. Over-fermented batter can become unsafe as the live bacteria die without a substrate to grow on. Culinary expert Mohd Shavez Ahmad emphasizes the need for precision in fermentation, particularly for restaurants where managing batter is challenging. To ensure safety, experts recommend monitoring fermentation time, checking for foul odors or excessive bubbles, refrigerating promptly, maintaining hygiene, using fresh batches, and preparing smaller quantities. Following these guidelines can help prevent foodborne illnesses associated with fermented foods.