Arrived in Sydney to play with the wonderful Tessa and Karl (of Makeshift fame), we fried up some late night dosa's with the mix I carried up from Melbourne on the train, and served them with organic sour cream and date & tamarind chutney.
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dosa: soaked organic white rice and whole red lentils, ground up and mixed with coconut cream kefir, fermented 24 hours
when ready to cook we added 2 eggs, salt and a red capsicum
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