hello, if dosa batter left on the counter for 36 hours, should it be trashed ? or is it still ok to consume? The home temperature was at 73 Fahrenheit for the entire time. it is freshly prepared on sunday night, and i usually let it ferment for 12 hours outside. but due to some work pressure, I forgot to put it in the fridge at the correct time and it was on the counter all monday and now its tuesday morning. I noticed a greyish film on the walls above the batter and a thin crusty layer on the top of the batter. after i scooped everything out, rest of it looks/smells ok. thanks.