Good morning! I stirred the dosa batter this morning, made bean paste, and fed three cats! I'll be frying up dosas later today, since the batter is looking nice!
I pulled the bean mix of chili beans, red beans, and pinto beans off the slow cooker and made some fermented bean paste. I wanted it spicier, so I made it with lots of extra garlic, some ginger, cayenne powder, and chili powder.
I cut up all the garlic, onions, ginger, and couple peppers that I am using!
I processed the spicy stuff and the beans into a paste, and then, I mixed in sea salt, garlic ferment brine (to use as a starter), cayenne powder, and chili powder.
Then, I put the bean paste into three jars and hand closed them tightly. The left jar will ferment between 7-30 days; the center jar will ferment 3-6 months, and the right jar will ferment for anywhere between 7=180 days.
I saw Ferd eating this morning, and I think he's so cute! He's got nice short soft fur!
And I saw a turkey walking around behind the Fisher Price House!
I fried up half of the dosa batter that I had made! I'm saving the second half of the batter to fry up more dosas when this batch is finished up!
I fried the dosas in a cast iron pan with coconut oil!
I served the dosas with some of the ferments that I have made! From left to right, the ferments the dosas were served with are fermented bean paste, mint chutney, peach chutney, and Latin American Sauerkraut (Cortido)!
I had some of each on my dosas! On the top left is the peach chutney; on the top right is mint chutney; on the bottom left is Latin American Sauerkraut (Cortido), and on the bottom right is the fermented bean paste. I thought all four of the fermented condiments were tasty! My favorite of these four is the peach chutney!
I walked to the top of the "Volcano" at Basecamp, and it was hot outside.