Dosas are a fermented bread/pancakes and are made from a ferment of brown rice and small raw lentils and cooked on a griddle. orig. from South India. The are gluten free naturally an contain no other grain, they are flavored with added herbs and spices.
I will include them as a "gift" to my clients ( who can tolerate dairy) on this Monday's delivery schedule.
I began the starter 3 days ago by soaking the rice and lentils in filtered water and leaving uncovered in my kitchen, changing the water for the first 2 days, then allowing the mix to "sour"..(creating a place for natural micro organisms to grow helps break down the grains).
The breads are quickly cooked on a hot griddle so the middle remains moist and the active agents are not killed off.
Today I rinsed off the grains then drained and mixed with live plain yogurt ( at room temp..in fact I have left the container also open on my kitchen counter for 3 days to develop) and some rejuvelak..( fermented sprouted rye & filtered water).
The thick mixture is now in a large jar, with a cover and I am going to allow it to ferment until Monday when I will make the breads with Black caraway seeds ( a type of wild onion).
I am enclosing photos of the process..so this Blog Post will be completed on Monday.
Fermented food products are a necessary fact of life if we are to maintain a healthy digestion and immune system. This is why...yogurt and cheeses should be consumed at room temperature...!!!
Yes, I know this comes as a shock to most people, but understand that if you want all the benefits of eating something alive..it can only be when it is fully awake and "in action".
With ice cold cheese or LIVE Yogurt* ...you are wasting your money as all the health benefits are "in limbo..stagnant...in a coma"..waiting for warmth to activate it. The heat of the mouth and stomach tend to discourage it's activation, so you just absorb the dull flavors and fats/salt etc. into your bloodstream.
I blame the advertisers...the "Mad Men" of TV & magazine Ads which show ..keep all your dairy products in Fridges then consume directly from it...
my advice is DON'T!
When you are planning to eat some LIVE ( Not processed) cheese or yogurt, or even fresh pouring cream, remove from the fridge and allow it to get to room temperature ..not to the point when it is curdling or sweating, just room temperature and eat slowly, savoring every mouthful..your digestion and immune system will thank you for it..you might be surprised to actually taste real flavors for the first time!
I get the same response from clients who are trying my rejuvelak for the first time..the look of confusion when they are advised..it must be taken on an empty stomach at room temperature!
The look in their eyes as they are trying to figure out how to manage this..they cannot just pour straight form the fridge into a glass and drink..they have to leave it out, covered and wait..Oh how we have become a world of rushing around!..very funny.
I advise to pour it out and leave covered on kitchen counter for 30-45 mins depending on temp. then drink just before bed.
I have a long standing client who wakes up around 4am every morning, pours herself a glass, covers it and then goes back to bed to drink it 3 hours later...whatever.. as long as it is done correctly...she has remained healthy ever since doing this.
As long as you are kind and respectful to your body and it's inner workings..it should last you a long time, and always eat live dairy products/pro-biotics at room temperature.
LIVE Yogurt*..this does not apply to the sugar/sweetener filled and gelatin/pectin based dessert cups in some grocers cold displays..these can be very dangerous at room temperature and are NOT LIVE yogurts.
Any of their health benefits..high calcium etc. are far out weighed by their sugar/preservative content, and should be avoided at all costs.
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| the sprouted rye berries.. fermentation process complete |
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| the soaked and soured brown rice and lentil mix |
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| Live yogurt |
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| the 7day ferment batter with black caraway( a type of wild onion) and reg, caraway seeds |
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| cooking on a greased griddle..naturally gluten free, no eggs or added oils |
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| cooked dosas cooling on a clean towel in sunlight |
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| almost ready |
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| the dosas batter being allowed to ferment for 3-4 days covered..then blended and allowed to ferment for 3 more days before adding warm water and cooking as crepes on a griddle |
Eating Yogurt per day is essential to a healthy body. Would be awesome to have a yogurt meal delivery in my city.
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