Go Gluten Free with Dosa and Chutneys!

PLEASE NOTE: This workshop is taught by others (not Sandor).


Start Date: October 12, 2012
End Date: October 12, 2012
City: Palo Alto
State: CA
Description: Friday 10am to noon

Register at www.lisascounterculture.com

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.


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