#dosai amma dosa

[kitchenkathukutty]

Pumpkin Dosa Recipe|Parangikkai Dosai

Pumpkin Dosa Recipe:

Pumpkin dosa Recipe with images and step by step procedure.

Yellow Pumpkin is my favourite vegetable and I love the way amma cooks without loss of the colour and crunchy. We don’t get it easily here at Vadodara and we grab it whenever we find in the market. When I was wondering what I should make with them this time, I went ahead with instant pumpkin dosa. I soaked rice last…

[parisonsgroup-blog]

6 Fermented Foods that should be a part of your diet

Indian cheese: Paneer

Yoghurt

Rice & Dal Batters (dosai & idli)

Akhuni: Fermented soybean

Miso

Gochujang

Know them with Aditi Amma

Curds, hung curds and other forms of coagulated milk solids form sort of basic cheeses.

The bacteria also improve gut activity and that is why a number of fermented drinks and products are there in the market being pushed as super foods that you must begin your day with, and a bowl of #YOGHURT achieves that. In fact, it is commonly used to soothe inflamed digestive systems and upset stomachs.

In the southern states, fermented rice-and-dal batters are part of the daily diet. Dosas and idlis, both breakfast items typically were a way of preserving basic foods longer but may have inadvertently functioned in a medicinal way too to improve the digestive system in the tropical heat.

Fermented soybean is used in foods of north-east India. #AKHUNI is fermented soybean (sold lose on in cakes) and mixed with chillies in chutneys, fried with pork oil to make a base for curries and so on.

#MISO or even the soy sauce adds a burst of umami (savory) and flavour to anything you are cooking. And that is the magic of fermentation.

The Korean #GOCHUJANG, a savory and pungent fermented condiment made from red chili, glutinous rice, fermented soybeans and salt, is similar in the way it works. Traditionally, it was naturally fermented over years in large earthen pots outdoors and is now used as a flavouring ingredient.