Comments on: Dosas http://editor.nourishedmagazine.com.au/articles/dosas When we got married the registry wouldn't let me put Super Hero as my occupation, they put Home Duties on our marriage certificate instead. But I AM a Super Hero and my Super Hero name is...... The Nourisher. Thu, 20 Nov 2008 09:06:03 +0000 http://wordpress.org/?v=2.5.1 By: Julie Woodman http://editor.nourishedmagazine.com.au/articles/dosas#comment-14911 Julie Woodman Mon, 09 Jun 2008 10:25:04 +0000 http://editor.nourishedmagazine.com.au/2005/08/23/dosas/#comment-14911 Wouldn't this be more nutritious (and maybe less crunchy) if the lentils and rice were sprouted first? I haven't tries it yet, but iI intend to. I have put it off because I live alone and wouldn't use much at a time - didn't think to refrigerate it to slow the process down. Regards Julie Wouldn’t this be more nutritious (and maybe less crunchy) if the lentils and rice were sprouted first? I haven’t tries it yet, but iI intend to. I have put it off because I live alone and wouldn’t use much at a time - didn’t think to refrigerate it to slow the process down.

Regards

Julie

]]> By: kate http://editor.nourishedmagazine.com.au/articles/dosas#comment-13695 kate Wed, 30 Jan 2008 03:15:15 +0000 http://editor.nourishedmagazine.com.au/2005/08/23/dosas/#comment-13695 Hi Joanne, I've got a question about cooking lentils whole. I'm currently in a hotter climate than I'm used to and food is going off quicker. I cooked some lentils as follows but am unsure if they are ok to eat: The lentils soaked in plain water for more than 24 hours and had started to ferment a bit (bubbles and smell). Then I rinsed and cooked them at night with coconut oil, onions, caraway and aniseed (they boiled initially but then slow cooked for a few hours). I reheated them in the morning because they weren't quite cooked and I wanted to add salt (they slow cooked this time too, no boil). They sat in the pot for another 24 hours and ended up tasting sour and smelling sour. So, does this count as good fermentation, and would they be ok to eat? Or have they simply gone off? Should I boil them before I freeze them, or freeze as is? Will boiling kill off useful bacteria that might help with digestion? Or should I throw them out? I did end up eating some, they tasted ok (a bit too sour for my taste but still edible). I felt slightly queasy a few times during the day, but that's not unusual for me with some food especially ferments. regards, kate. Hi Joanne,

I’ve got a question about cooking lentils whole. I’m currently in a hotter climate than I’m used to and food is going off quicker. I cooked some lentils as follows but am unsure if they are ok to eat:

The lentils soaked in plain water for more than 24 hours and had started to ferment a bit (bubbles and smell). Then I rinsed and cooked them at night with coconut oil, onions, caraway and aniseed (they boiled initially but then slow cooked for a few hours). I reheated them in the morning because they weren’t quite cooked and I wanted to add salt (they slow cooked this time too, no boil). They sat in the pot for another 24 hours and ended up tasting sour and smelling sour.

So, does this count as good fermentation, and would they be ok to eat? Or have they simply gone off?

Should I boil them before I freeze them, or freeze as is? Will boiling kill off useful bacteria that might help with digestion? Or should I throw them out?

I did end up eating some, they tasted ok (a bit too sour for my taste but still edible). I felt slightly queasy a few times during the day, but that’s not unusual for me with some food especially ferments.

regards,
kate.

]]> By: Joanne Hay http://editor.nourishedmagazine.com.au/articles/dosas#comment-2520 Joanne Hay Sat, 07 Apr 2007 06:38:18 +0000 http://editor.nourishedmagazine.com.au/2005/08/23/dosas/#comment-2520 Pia Breaking News. I recently read that Sally Fallon is changing her recommendations for soaking. I've always had trouble when trying to soak pulses and beans with whey or lemon. They won't cook properly afterward. That may be your problem. Sally will adjust her new edition of Nourishing Traditions to prepare beans and pulses with water and a little bit of bi-carb. Different needs for different seeds. If it is the rice that's not quite soft, try soaking for longer before grinding. Blessings Joanne Pia
Breaking News. I recently read that Sally Fallon is changing her recommendations for soaking. I’ve always had trouble when trying to soak pulses and beans with whey or lemon. They won’t cook properly afterward. That may be your problem. Sally will adjust her new edition of Nourishing Traditions to prepare beans and pulses with water and a little bit of bi-carb. Different needs for different seeds.
If it is the rice that’s not quite soft, try soaking for longer before grinding.
Blessings
Joanne

]]> By: Pia http://editor.nourishedmagazine.com.au/articles/dosas#comment-2398 Pia Thu, 05 Apr 2007 03:14:51 +0000 http://editor.nourishedmagazine.com.au/2005/08/23/dosas/#comment-2398 Thank you for this recipe. I have only just tried it this week for my daughter who can't eat many foods and they turned out very tasty. Although I followed the recipe (using lemon instead of whey) I found that I could not get a smooth consistency with the rice once I had processed them. they were still quite crunchy. Once I had cooked the dosas I could still taste the crunchy rice grains. Is this how it is supposed to be? Are these dosas esily digestible even though they turned out crunchy? (as if not cooked propertly). Many thanks. Thank you for this recipe. I have only just tried it this week for my daughter who can’t eat many foods and they turned out very tasty. Although I followed the recipe (using lemon instead of whey) I found that I could not get a smooth consistency with the rice once I had processed them. they were still quite crunchy. Once I had cooked the dosas I could still taste the crunchy rice grains. Is this how it is supposed to be? Are these dosas esily digestible even though they turned out crunchy? (as if not cooked propertly). Many thanks.

]]>