Re: My dosa batter turned pink

[Guest guest]

I've only made dosa batter twice - once it got pink. The only thing I could

figure was maybe I had it too close to my kombucha...

-Lana

On 6/20/06, clzdawson <cathydawson@...> wrote:

>

> Hi,

>

> I have a light pink layer on the top of my dosa batter after I let it

> ferment for about 15 hours. I used brown rice and green lentils,

> whey, and celtic sea salt. Does anyone have any idea what is causing

> this? This is only the second time I've made these. The last time I

> did it the same way except I forgot to add the salt. BTW, they were

> delicious - I added roasted poblano chiles, cilantro, green onion, and

> diced tomatoes to the batter. Yum!

>

>

>

[Guest guest]

Interesting. I was fermenting the dosa batter in the same room

where I ordinarily ferment kombucha, but I didn't have any kombucha

fermenting at the time.

I moved the batch of dosa batter that turned pink (after scraping

off the pink layer) down to my basement to finish fermenting. It

didn't turn pink down there. I'm thinking it might be the

temperature. It's about 10 degrees cooler down there - around 70.

Maybe it got too hot in my kitchen for the bacteria fermenting the

dosa.

The dosas still taste good.

> >

> > Hi,

> >

> > I have a light pink layer on the top of my dosa batter after I

let it

> > ferment for about 15 hours. I used brown rice and green lentils,

> > whey, and celtic sea salt. Does anyone have any idea what is

causing

> > this? This is only the second time I've made these. The last

time I

> > did it the same way except I forgot to add the salt. BTW, they

were

> > delicious - I added roasted poblano chiles, cilantro, green

onion, and

> > diced tomatoes to the batter. Yum!

> >

> >

> >

>

>

>