This workshop is all about the traditional fermented Indian Dosa and Chutneys. We will cover variations of preparing these delicious gluten free flatbreads and experiment with some seasonal tangy chutneys.
Dosa are a crispy, savory crepe-like flatbread often described as a “pancake”. Because Dosa batter is lacto-fermented, there’s a nice “bite”, a sourbread back-of-the-throat “tang” that comes from lactic-acid formed during fermentation of the grains. The “tang“is from the lactic-acid created during fermentation, and like other acids, “cuts” the fat molecules in rich foods, so they don’t coat the tongue, restricting the other flavors.
What I love about dosas is that once the batter is made (soaked and fermented – which is easy to do) than the batter keeps all week in the fridge – and you can make one or several of these tasty wraps for a quick meal or snack. Since they have been lactofermented, there are practically predigested before you even eat them. So they are very easy on your tummy – even when you are feeling under the weather.
What you decide to wrap them up is up to you….I have crossed over many cuisines from the traditional Indian fillings to scrambled eggs with salsa to even tuna melts in them….they are very versatile as well as delicious.
Why lactoferment chutneys? Lactofermented foods offer beneficial organisms to keep our guts healthy and our digestion optimum, and increased vitamins and enzymes. Foods preserved through lactofermentation are more nutritious than in their raw or cooked state. With canned and cooked produce, enzymes and vitamins are lost, and beneficial organisms are not given an opportunity to culture.
September 22, 2013, Sunday – 11am to 1pm (One spot left)
Lisa’s Kitchen (address given upon registration)
Palo Alto, CA
Contact email@example.com or 650 858-1148 to sign up or for more information.