two traditional gluten-free pancake ferments
We all have one – that never-to-be-forgotten memory of an extraordinarily enjoyable meal. Mine hails from the morning in Delhi when I staggered off a bus after a gruelling 18-hour journey and spied, in an eatery window, an enormous thin pancake stuffed with potato masala (curry), and flanked by refreshing chutneys and raita. What a breakfast to remember!
Ever since, I’ve been making dosa, the breakfast pancake from southern India made from fermented rice and orange lentils.
