Fermenting Dosa/Idili batter

I’ve become obsessed with Dosas this week after having one of the greatest mouthfuls of my life last week.
For those who haven’t had one, and I never had until last week, the Dosa is a southern Indian food that is like a crispy crepe. It is made by naturally fermenting ground rice and dal that is made into a batter.

Anyone here have any experience making these or eating them?

Nope, but I like Indian food now and then So I’ll ask about them.

Try googling “Dosa” for your area. Most Indian is northern so it takes a special restaurant to make this southern style

Soaking some rice and fenugreek

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https://brooklyncurryproject.com/
Cooking Dosa at the farmer’s market today

Meanwhile my Dosa batter has risen and soured and the smell is amazing

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Family Dosa. Three layers of food on the inside, a masala , a paneer and a mixed vegetable. So as you eat from one side to the other the meal changes. Sauces are a sambra and 3 chutnies

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