This recipe is one of my favorite ways to enjoy our Amaranth harvests combined with wild rice harvested by indigenous wisdom keepers from our local region
My mother used to grow amaranth and I recall winnowing them on many occasions. She ground it up in the coffee grinder and made a porridge that was an acquired taste that I never fully acquired. Not bad but a bit strong and quite fibrous. Ingredients, water amaranth flour and a pinch of salt.
Oh wow, this is amazing! The last time I had dosa was in India a few years ago, and now I really crave these fermented versions of yours. On my to do list with it. Thank you for sharing Gavin!
Oh wow, this is a cool idea Gavin. We already have a regular habit of making dosas for a breakfast meal using Tapilan (a native bean to the philippine that we often use instead of mung bean - it makes fantastic miso too) but I never thought to use the batter for anything else. Will have to try.
Brother Gavin is experimenting! Yes! I just started a fast and my Amaranth seed is in dirt. But good one! I watched part of the wild rice video. I can't get to the river that's two blocks away because the shore is all swampy there. Maybe I should throw some wild rice in. I'll ask the Indians.
I wonder if you mixed an egg into your fermented batter just as you use it if it would improve it's cling. Maybe, maybe not. A little baking soda does interesting things in batter too.
My mother used to grow amaranth and I recall winnowing them on many occasions. She ground it up in the coffee grinder and made a porridge that was an acquired taste that I never fully acquired. Not bad but a bit strong and quite fibrous. Ingredients, water amaranth flour and a pinch of salt.
Oh wow, this is amazing! The last time I had dosa was in India a few years ago, and now I really crave these fermented versions of yours. On my to do list with it. Thank you for sharing Gavin!
Oh wow, this is a cool idea Gavin. We already have a regular habit of making dosas for a breakfast meal using Tapilan (a native bean to the philippine that we often use instead of mung bean - it makes fantastic miso too) but I never thought to use the batter for anything else. Will have to try.
Brother Gavin is experimenting! Yes! I just started a fast and my Amaranth seed is in dirt. But good one! I watched part of the wild rice video. I can't get to the river that's two blocks away because the shore is all swampy there. Maybe I should throw some wild rice in. I'll ask the Indians.
I wonder if you mixed an egg into your fermented batter just as you use it if it would improve it's cling. Maybe, maybe not. A little baking soda does interesting things in batter too.