[linux-elitists] Linux Consultants Lunch Thurs, June 19th

Raghavendra Bhat ragu@asianetonline.net
Tue Jun 17 19:41:30 PDT 2003


Nick Moffitt :

>> but you have to let the batter ferment for a day

If the batter gets  to ferment for more than 2 days,  you can add some
[1] jaggery  to bring down the  sourness.  Then the  dosas become more
browner and taste great `sweet & sour'.

Two  ingredients (secret)  that some  master dosa  makers' put  in the
batter while  it is made are  fenugreek seeds and a  smallish pinch of
turmeric powder.

[1] jaggery n: Coarse brown Indian sugar. 
    Jaggery is also  used  in ayurvedic  medicines  and high  quality
    liquor productions.  
    
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