Late night dosa

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

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.

Bok Choy Strawberry Salad

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fresh bok choy
strawberries
brazil nuts
flaxseed oil
served with dosa pancakes and tahina sauce

A light like taboulei

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Sprouted buckwheat

avocado

fuji apple from local farm

fresh parsley from mum's garden

lemon juice

served on freshly cooked dosa with tahina sauce
eaten outside in the sunshine

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

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