Guest guest Posted April 10, 2008 Report Share Posted April 10, 2008 Connie Hampton wrote: >I loved browsing through the Wiki Cookbook Flatbreads - the rice >ones with coconut cream! A street food I could eat! Appam? Very tasty, we make it with desiccated coconut and it goes very nicely with spicy dishes like curries and chili beans. We don't add cooked rice - I think that bit is wrong, probably meant to be " boiled rice " which is a variety of rice (not actually boiled!) I'll have to fix it up sometime. It's a bit of a bugger to make in a cast iron pan; am looking forward to trying it on a tava, but suspect it will be just as sticky / difficult to handle. -- Ross McKay, Toronto, NSW Australia " Let the laddie play wi the knife - he'll learn " - The Wee Book of Calvin Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 12, 2008 Report Share Posted April 12, 2008 Would it be OK to use rice and gram flours? This grinding idea is the one that flummoxes me too Sally artistmama wrote: > I am very interested in trying this Dosa. I have checked out several > recipes online, and they all say to " grind the beans and rice into a > smooth paste " after soaking in water for several hours. > > I have a few questions: > > 1) What method do you use to grind the beans and rice after it has > soaked? I can't think of a way to do it unless I just put it in the > Vitamix or Food Processor. > > 2) If put in the food processor, I don't think the grind would be > quite smooth enough. Am I correct? > > 3) If I use the Vitamix, I would have to add water, I think. Would > this make the batter too liquidy? > > 4) I have a grain grinder, so was wondering if I could grind the dried > beans and rice first into a powder before fermenting? > > > > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 12, 2008 Report Share Posted April 12, 2008 I use my immersion stick blender to blend the rice and beans - it works very well for this. If there are big chucks left, one could let them soak a bit longer in the batter and blend again just before making the dosas. I've also used rice and bean flours - this is more expensive since you have to pay for the grinding, but it works pretty well. One can ferment or not as you see fit. I like them sour, but my partner prefers the " sweeter " version that is not fermented as long. Connie _____ From: nutrition [mailto:nutrition ] On Behalf Of Eva family Sent: Saturday, April 12, 2008 10:18 AM nutrition Subject: Re: Re: Dosa again Would it be OK to use rice and gram flours? This grinding idea is the one that flummoxes me too Sally artistmama wrote: > I am very interested in trying this Dosa. I have checked out several > recipes online, and they all say to " grind the beans and rice into a > smooth paste " after soaking in water for several hours. > > I have a few questions: > > 1) What method do you use to grind the beans and rice after it has > soaked? I can't think of a way to do it unless I just put it in the > Vitamix or Food Processor. > > 2) If put in the food processor, I don't think the grind would be > quite smooth enough. Am I correct? > > 3) If I use the Vitamix, I would have to add water, I think. Would > this make the batter too liquidy? > > 4) I have a grain grinder, so was wondering if I could grind the dried > beans and rice first into a powder before fermenting? > > > > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 12, 2008 Report Share Posted April 12, 2008 G'day , >I am very interested in trying this Dosa. I have checked out several >recipes online, and they all say to " grind the beans and rice into a >smooth paste " after soaking in water for several hours. > >I have a few questions: > >1) What method do you use to grind the beans and rice after it has >soaked? I can't think of a way to do it unless I just put it in the >Vitamix or Food Processor. I use a blender (maybe that's your Vitamix?) and it makes a good paste from it. I blend each part separately, and add just enough water to blend well. Here's my quantities: * 1 cup beans (½ urad dal, ½ fava beans - recipe is 1 cup urad dal) * 1½ cups rice * both soaked well in plenty of water, which is discarded afterwards * grind beans in 1 cup fresh water, perhaps a splash more * grind rice in 1 cup fresh water, no more The beans make a stiff paste, some of which you'll need to use a spatula on to get out of the blender. The rice makes a runny batter, and cleans the rest of the beans out of the blender. >[...] >4) I have a grain grinder, so was wondering if I could grind the dried >beans and rice first into a powder before fermenting? Soaking the beans changes their flavour a little, and increases their nutritional value. I've tried using flour instead of soaked beans and it just isn't the same, although still nice - something is lost. -- Ross McKay, Toronto, NSW Australia The planet is in a pickle, but fermenting will help save us Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 12, 2008 Report Share Posted April 12, 2008 G'day Sally, >Would it be OK to use rice and gram flours? This grinding idea is the >one that flummoxes me too You can indeed use flours, but the flavour isn't quite the same. Soaking beans triggers some flavour changes and increases the nutritional value. If I only had access to flours, I'd use them, but because I have access to dal and brown rice, I go with the soaking / grinding routine. The result is much nicer. -- Ross McKay, Toronto, NSW Australia The planet is in a pickle, but fermenting will help save us Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 12, 2008 Report Share Posted April 12, 2008 Plus the whole grains are a lot cheaper. I use my mixer to grind them (Blendtec, but the vitamix would work too). Sometimes I add too much water and it *is* too soupy, so I add some flour to thicken it. I suspect in the old days they used a rock mortar and pestle, as is done for masa. For masa, you soak the corn in lime water, then grind it with rocks into a paste. That's pretty much the normal way to make " dough " ... you can grind the dry grains too, but it's understandably a whole lot more work, plus the flour flies up in the air etc. And once you make whole grain flour, it goes bad rather quickly. I really want a rock grinder! They sell them pretty cheaply at the Mexican store, but I have never gotten around to getting one. On Sat, Apr 12, 2008 at 5:16 PM, Ross McKay <rosko@...> wrote: > G'day Sally, > > You can indeed use flours, but the flavour isn't quite the same. Soaking > beans triggers some flavour changes and increases the nutritional value. > If I only had access to flours, I'd use them, but because I have access > to dal and brown rice, I go with the soaking / grinding routine. The > result is much nicer. > > -- > Ross McKay, Toronto, NSW Australia > The planet is in a pickle, but fermenting will help save us > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.