Dossas and Idlis are fermented crepes from the south of India. They are made out of lentils and rice. They take a couple of days but are easy to make. The flavour is reminicsent of sour-dough bread. We got this recipe (like, many others) from Sandor Ellix-Katz's lovely book Wild Fermentation.

Preparation: To make Dossas or Idlis, soak rice and lentils in water overnight. Then grind in a food processor mixing in either yoghurt or kefir. Leave to ferment 24 hours more. The batter should grow and bubble. Use this batter to make fried pancakes (Dossas) or steamed ones (Idlis).

Location: Kalenic market, Belgrade

Soaking	Soaking	Soaking	Soaking
Grinding	Grinding	Grinding	Frying
Frying	Frying	Tasteing	Tasteing
Idlis y dosas	Idlis y dosas	Idlis y dosas

Microculturas

Aviv Kruglanski and Vahida Ramujkic and Moshe Robas

20/11/2011