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Dosa / Idli Wet Batter 1kg - Suvai

Dosa / Idli Wet Batter 1kg - Suvai

HK$32.00
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Description

Winter is a season to enjoy foods that not only nourish your body but also provide you with the strength and the warmth to beat the cold weather. Winter is also the best time to eat fermented foods. (And a great time for Indian Dosa.) Dosa is a fermented rice and lentil crepe traditionally enjoyed as a staple in the Southern part of India. Dosa are pretty versatile; pair it with chutney for breakfast, sauteed vegetables for lunch and any meat stew or curry for dinner. To make it kid friendly try pairing it with homemade jams, or their favourite spread.
  • Fermentation process helps breakdown of anti-nutrients like phytic acid present in grains and beans. Phytic acid is known to block the mineral absorption and cause deficiencies.
  • Fermentation increases the bio availability of nutrients like minerals present in food. Lactobacilli produce an array of substances like Vitamins B like folic acid, riboflavin, niacin, thiamin and biotin, Vitamin K as well as some antibiotic and anti-carcinogenic substances.
  • Fermented foods are predigested by bacteria and hence easier to digest. Also lactic acid and enzymes formed during the fermentation process aid digestion especially protein digestion.
  • Lactic acid formed during fermentation not only preserves the food but also promotes the growth of a healthy intestinal flora.
  • Lacto bacilli are known to promote digestive health by inhibiting bacteria like Shigella, Salmonella and E.coli.
How to use the Dosa Batter
Preheat a 10 inch cast-iron skillet over high heat to allow the pan to heat up. Once hot, brush 1 tsp ghee on the pan. Ladle ¼ cup of batter on the hot pan. Using the back of your heat resistant ladle, swirl the batter in concentric circles to spread evenly. Drizzle a few drops of ghee on the sides of the Dosa batter, letting it cook on low heat till the sizes start to leave the pan and the Dosa turns crispy and golden brown in color. Now roll over or fold the Dosa out of the pan and serve with coconut chutney.

Coconut Chutney
  • 1 cup fresh shredded coconut (if not available use frozen or dry unsweetened coconut with 2 tablespoons of water)
  • ½ inch piece of ginger, peeled and chopped
  • 2 Thai green chillies, slit and de-seeded (optional)
  • ½ cup cilantro leaves
  • ¼ teaspoon cumin seeds
  • 2 tablespoon freshly squeezed lime juice
  • ½ tablespoon sugar
  • salt to taste
In a food processor or blender, add the coconut, ginger, green chilli, cilantro and cumin and pulse until finely ground into a thick paste. Add lime juice, salt and sugar to taste and pulse again for a 30 more seconds or until you obtain a thick, smooth paste. Serve with the Dosa or refrigerate up to 3-4 days.

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