Lacto Fermentation: Preparing Dosa/Idli Batter

Dosas are traditional south Indian "flatbreads or pancakes" that are typically eaten for breakfast. The same batter, at a thicker viscosity, is used to make idli, a steamed version of the dish. This grain fermentation is super easy and the results are fantastically delicious. The only required ingredients are basmati rice and split lentils; use only organic products.  you can imagine what a filling and healthy dish this is, packed with quality carbs and protein. This is a three-day lacto ferment, plus the overnight soak. Learn more about lacto fermentation and its health benefits.

To begin, measure out 1 cup of dry split lentils (urad) and 2 cups of basmati rice into separate quart or larger jars (these seed-sprouting jars work really well). Soak them overnight in filtered or spring water to soften them up. Using non-chlorinated water is important - the ferment is dependent on the lactic acid bacteria that are naturally present in and on the lentils and rice; chlorinated water will kill them and the fermentation process will be slow or not happen at all.

Drain the rice and lentils. You can rinse them a few times with spring water. Next, process each ingredient separately with as much spring water as it takes to get a smooth, even consistency. The lentils will turn out a bit lumpy unless you process them with a lot of water for a long time.

In a large mixing bowl, stir the two mixtures well. The consistency should be that of a pancake batter. Add spring water if you need too.

Once the batter is mixed well, you're ready to scoop it into glass quart jars with lids. Here's a secret: the lactic acid bacteria convert the starches to lactic acid and carbon dioxide, so leave about 1/4 to 1/3 of the jar empty for the batter to expand. (I should re-distribute the jars pictured below).

Leave the jars in a warm place for up to three days, or whenever they smell as sour as you'd like them to get. Once they smell right to you, stick them in the refrigerator where you can keep them for several months. The batter will continue to ferment, but at a much slower pace, as the bacteria's activity levels are moderated by temperature.

To prepare dosas, mix the batter with water to get the consistency of a thin pancake batter. Add some spices and kosher salt at this point - garam masala and curry make a wonderfully savory version. Heat olive oil or ghee on a hot cast iron skillet. Using a circular motion, spread a thin layer of batter with a spoon along the entire surface. Here's another secret: drizzle a few rounds of olive oil over the topside before you flip it over. Once the batter is set, flip it over to brown the otherside. Serve with dal and, well, anything really. More on this soon!