Pepita milk

Renewed consideration of my kefir grains prompted the memory for a recipe I have read in Sandor's book for Pepita Seed kefir. I have leant my book to a friend so I just made it up
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2 tbs beautiful dark green pepitas (pumpkin seeds)
1 tbs coconut oil
pink salt
1/2 tsp raw honey
1 cup of water
blend for awhile until you want to drink it
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I then put the milk in a jar with my kefir grains to ferment for awhile. You could just drink it though or use in a smoothie as is, it was really good.

Making dosa for lunch

Ive made Dosa experiments several times in the last couple of weeks. I really enjoy the flavour and texture of these pancakes, they are delicious, though im sure mine would be quite different to traditional dosa, I was happy with todays recipe.
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1/2 cup of organic white rice soaked for a day and ground up in mortar and pestle (you could use a blender)
1/2 cup of whole red lentils soaked and beginning to sprout, also ground up, some lentils were left whole
1/2 cup of kefir, I used biodynamic cows milk kefir because thats what I had, this is to kickstart the souring process. Which develops the flavours and extra healthful qualities of dosa. You could also use some sourdough culture (maybe even yoghurt?) or leave the mixture to ferment naturally for a few days.

The ingredients were mixed together into a thick paste and left in a jar for a day to ferment. When ready to cook I added some pink salt, a little extra water, a few dried garlic granules because they were beside the stove and I thought why not, and a little bit of cinnamon powder.
I fried them on a low heat using a thin layer of coconut oil in a heavy cast iron pan. It is best to let the dosa cook well on one side until the top becomes dry, then flipping is a simple endeavour and they hold together well. It doesnt need much cooking at all on the other side. Dosa are flavoursome enough to enjoy on their own, today mum and I ate them for lunch with salads and tahina sauce.

Platter of condiments

Jas came over for a late afternoon pancake lunch, see batter below. We made up a nice selection of fermented and fresh things to go on top.
The mash pumpkin has kefir in it and the white/green thing is a pesto made from slightly fermented sunflower seed sprouts, fresh rocket and hemp oil. These okonomiyaki style pancakes are particulary delicious when made really thick and cooked covered on low heat for awhile (and of course some kind of mayonnaise is always a hit).

Sour-Dosa

Sourdough Dosa (Indian pancakes)
I have made these three times in the last week following along the path of the recipe in Wild Fermentation. Each time I have made variances and experimenta.
- the basic idea is to soak rice and lentils separately overnight and then grind them up, make a thick batter and ferment it for a few days.
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I have used brown rice and organic white rice and preferred the later as it was much easier to grind. I have just been using my mortar and pestle because I enjoy using it, and don't mind a coarser grind, the rice turns into powdered snow. Traditionally Sosa calls for urad lentils but I used whole red lentils. Instead of plain water I used cobnut kefir which kick started the souring process. When ready to cook add salt and water to thin the mixture then fry in ghee or coconut oil. These were really great and it was such a revelation that I could make pancakes without needing flour bug rather by sprouting things and smashing them, yeh!

Eating dosa

Dosa with mashed pumpkin and a fried egg for dinner before taking the rest of the mixture to Fermentation Friday