u/kretek-garing

Belle germination après une quinzaine d'heures. J'en ai profité aussi pour faire des dosas ("crêpes" indiennes fermentées naturellement, cf photo 3) au sorgho : fermentation hyper rapide là aussi.

Tahu dan tempe saya masak lama pakai air kelapa tapi entah kenapa lupa menggorengnya. Ternyata enak juga dan malah lebih sehat! Terongnya ga pakai yang biasa tapi terong kecil agak bulat warna unggu dan putih yang cenderung holding shape. Di kasih garam dulu biar ga haus haus serap minyak. Jelainya direbus aja untuk jadi sumber karbohidrat yang high fibers dan protein rich. Sambalnya cuma buat warna, sebenarnya ga butuh: udah cukup gurih, manisnya dari tahu tempe dan pedasnya dari terong .

Since I find hulled barley has huge benefits for my digestion (and is supposed to be health friendly in general), I thought about incorporating it in my dosa batter. I saw some people online using pearl barley with some success, I tried to use hulled barley, which I prefer since it has around 17 g fibers (with a good proportion of beta-glucan viscous soluble fibers). Just to make sure I wouldn't fail, I also used bajra/kambu (good source of fibers and proteins) and some idly rice alongside.

Proportions: 1.5 cup hulled barley (soaked for 14 hours), 1 cup kambu, 0.75 cup urad, 0.5 cup rice, 1/2 tsp methi (all soaked for 5 hours), no salt. Barley took time to grind but turned out smooth. Fermentation went well. Taste wise, the result is ok. I spread my dosa a bit thick because I made egg dosa (yes it's a thing) but it has potential for more crispiness. Just needs to be cooked on medium heat or it will burn (as with kambu dosa), so one has to be patient.

For the health conscious, barley helps lower both total and LDL cholesterol, leads to a reduction of postprandial glucose value, is an immunity modulator and is beneficial to the intestinal microbiote. But I have no idea how fermentation impacts those effects.

Orang Prancis mulai masak Indonesia lagi... Dadar tahu Padang kurang lebih ikuti resep ini cuma dipanggang daripada digoreng biar sehat (kalau panggang, harus dimasak agak lama biar masih berbentuk). Tumis kecipir & pete: kecipir ditumis dengan bawang putih, bawang merah, cabe hijau, cabe merah, ditambah sedikit saus tomat, micin dan gula merah, saya masukan frozen pete towards the end (senang sekali bisa temukan pete di Paris). Karena saya coba hindari nasi, saya masak oats pake kunyit, dau salam dan serai.

At least the dosas were different. Lunch: ragi with made-up TVP&mushrooms "keera" masala dosa. Dinner: thinai dosa with sambar and old leftover sweet potato curry. Chutneys: peanut, coconut-carrot, tomato, wood-apple, ginger, coconut-amla. Good morning to you all and enjoy your breakfasts!

Used textured vegan protein (you can blend soya chunks instead) marinated in turmeric, lemon and salt, ten mushrooms, onions, roasted besan and your usual takda, including hydrated urad dal, finished with palli karam podi. Except the dosa that was cooked on a too high flame, the result was more than ok.

Ingredients for the soya "kheema" dosa filling:
(for 5 persons)

Description	Amount	Unit	Energy (kcal)	Weight
Textured Vegetable Protein, TVP, Dry, Not Fortified	120	g	396.0	120.0 g
Brown Mushrooms, Raw	900	g	216.0	900.0 g
Onion, White, Yellow or Red, Raw	390	g	156.0	390.0 g
Hot Chili Peppers, Green, Raw	4	pieces	4.2	10.4 g
Ginger Root, Raw, gratted	3	tsp	9.6	12.0 g
Garlic, Fresh, crushed	4	small pieces	15.6	12.0 g
Chickpea Flour	2	tbsp	89.0	23.0 g
Rapeseed Oil	2	tbsp	265.2	30.0 g
Mustard Seed	1	tsp	24.4	4.8 g
Turmeric, Ground	1	pinch	1.2	0.4 g
Urad dal	15	heaping tbsp	48.9	15.0 g
Curry Leaves, Fresh	3	sprigs	5.3	5.4 g
Asafoetida	2	pinches	0.0	1.0 g
Coriander, powdered	1	tsp	8.9	3.0 g
Black Pepper, Ground	2	pinches	1.3	0.5 g
Lime Juice, Raw	10	g	2.3	10.00 g
Salts	1	tsp (or to taste)	0.0	4 g
Cumin, Seed	1	tsp	12.4	3.3 g

Macros :
251 kcal
Proteins 20.9 g
Net Carbs 18.3 g
Fibers 9.6 g
Fat 7.7 g
Lipids 7.7 g
- of which saturated 0,6 g

Served here with homemade podi, peanut chutney, carrot-coconut chutney, raw mango-cosonut chutney.

Images

Used textured vegan protein (you can blend soya chunks instead) marinated in tumeric, lemon and salt, mushrooms, onion, roasted besan and your usual takda, finished with palli karam podi. The result was more than ok ! Protein police can check screenshots for macros for dosa + filling and for the whole meal including podi and chutneys 😅

Crêpe et chutneys nécessitent un blender mais c'est un plat simple, le pesarattu, contrairement aux dosas classiques ne nécessitant pas de fermentation naturelle ni d'ingrédient uniquement disponibles en épiceries spécialisées : en gros on fait tremper des haricots mungo entre 2 et 6 heures, on les mixe avec un peu d'eaupour obtenir une pâte liquide épaisse que l'on va verser au centre d'une poêle chaude puis étirer avec le dos de la louche par un mouvement centrifuge. Recettes des chutney (ici gingembre, menthe et pomme à coque) et de l'upma et de son podi sur demande.

C'est ma façon préférée de consommer les carottes : celles-ci sont rapées puis sautées très brièvement avec de la noix de coco fraîchement râpée dans une huile où l'on a fait éclater des graines de moutarde et saisi des morceaux de piments et des feuilles de curry. Hors du feu on ajoute un peu de citron vert et on sert immédiatement. C'est mi-cuit donc encore croustillant, c'est tiède et terriblement rafraîchissant !