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My batter didn't ferment. My suspicion is that either it's just too cold in my kitchen (a possibility) or that I didn't have enough of the urad soaking water because I didn't use enough and accidentally poured it out, so I had to supplement it with tap water to get it to the right consistency. I'm still gonna cook it all up and eat it over the next couple days, it's just not sour and that makes me sad. What can I do? I put it in my enameled cast iron pot because it's the only container I had that was big enough; could I warm it up on the stove and then shut it off, so it's not hot enough to cook anything but it'll keep it warm for fermenting? e: Also I've always had the issue of my rice not grinding up as finely as the urad dal. The urad I can get to the consistency of whipped potatoes before adding much water, creamy and perfect, but the rice always has some texture to it. I tried this in a VitaMix and a Cuisinart food processor. The Cuisinart fared markedly better on all fronts because the blender makes it difficult to keep things near the blades due to the dry/sticky texture of the drained stuff and the VitaMix blender jars don't have a removable bottom, so anything that gets under the blades has to be painstakingly scraped and scooped out. I could just make adai next time, but I want my nice sour fermenty dosa 
venus de lmao fucked around with this message at 15:48 on May 22, 2014 |
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May 22, 2014 15:44
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| # ? May 3, 2024 21:04 |
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Add a few tablespoon of Cooked rice and grind it though the batter. It'll puff overnight.
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May 23, 2014 01:18
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I think most people who have posted about making dosa have had to wait a few days for it to ferment so even if the cooked rice doesn't speed it up to overnight then just keep waiting.
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May 23, 2014 01:33
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Mine bubbles after eight hours in the Florida sun, or ten in the oven with the light on.
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May 23, 2014 02:41
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mizbachevenim posted:Mine bubbles after eight hours in the Florida sun, or ten in the oven with the light on. It's literally the only good thing about florida.
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May 23, 2014 02:44
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I came home from work and it had puffed up nicely. We'll see how it is in the morning.
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May 23, 2014 04:07
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I need to cook for some ketogenic buttholes, can I substitute chickpeas or some other type of bean for the rice?
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Jun 22, 2014 15:50
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Wachepti posted:I need to cook for some ketogenic buttholes, can I substitute chickpeas or some other type of bean for the rice? You're looking for besan puda which is chickpea flour and whatever grated veg you like (carrots, courgettes, squash) and not fermented. It's much quicker to make.
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Jun 22, 2014 16:03
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I've made something pretty similar to that before, alright thanks.
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Jun 22, 2014 16:15
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Wachepti posted:I've made something pretty similar to that before, alright thanks. http://forums.somethingawful.com/showthread.php?threadid=3633494 That one also doesn't require a ferment (although it tastes great if you do ferment it).
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Jun 22, 2014 17:19
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| # ? May 3, 2024 21:04 |
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Wachepti posted:I've made something pretty similar to that before, alright thanks. A bit of ajwain seed is good in the batter. As is grated ginger and turmeric. Chickpea flour makes a full, rich tasting pancake, so you can go hardcore on the seasonings as well. Oh and lots of frying oil for extra yumminess 
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Jun 22, 2014 20:01
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