Brad and Sohla Make Dosas | It's Alive @ Home | Bon Appétit

okay action hey guy hey guys damn it's alive from Home Edition um you know I know that again hey guys it feels so weird talking to just a camera and a tripod [Laughter] [Music] hey guys say I'm it's alive from Home Edition my Test Kitchen fermentation station I'm teaming up with the lovely Sola from the Test Kitchen we're gonna technology talk together so what are we doing this time today what are we doing today Sola okay all right today we're gonna make dosa don't so what's dosa so it is a South Asian style crepe they can be made with a bunch of different things but we're gonna do the classic one that's rice and lentil and where is it traditionally from it's from a bunch of places like versions all over the yeah mostly it's mostly India but you can see it in Bangladesh and Pakistan – all right well you know it's been a lot of fun getting a lot of a lot of fermentation going – got a lot of projects going all right go things getting pretty stinky pretty weird pretty funky and you know it I kind of like it I hope you guys are doing some fermentation projects – I guess I guess I'll start over that's almost like an outro huh yeah [Laughter] [Music] [Applause] [Music] so so why are you looking like a DJ today is that you know is that the only headphone jack yeah this is all I've got [Music] and there was an echo last time cuz I've got you on zoom and then there's a camera and there's a lot of things happening so but this is also better than laughing I could barely hear you so now it's like you're here oh cool so we'll walk me through it what are we okay we are using white rice and black lentil we're a doll entitled white rice well I'm actually using this is like specifically called dose of rice but it's just – it's a long grain white rice that's been parboiled so it's kind of like an wait wait wait wait hold on there's dosa rice you didn't tell me there's dose of rice you just said just use any one any long any long grain rice and this whole time here that don't I didn't want this to be look really hard for you to find the ingredients but you can totally do with whatever rice you have cool yeah that's what I got I got some guys money yeah perfect that also totally works we have different kinds of lentils too actually so I'm using the hust black drum who are adult and yours is unhusked because they weren't able to find husk one but it totally doesn't matter so years of the same lentil just that the skins are moved yeah exactly can I also make it was like any other lentil yeah totally you could make it with any other lentil it's just depending on what lentil you use the fermentation is gonna be a little different the texture the final texture of the crepe is gonna be a little different but like I like I think it's fun to play around with I did these earlier and little we will fry them off the next time we come together but this one's brown rice and fava OSU I like this that you can fool around and use different legumes and beans and games yeah yeah right use rice no this one's oh and red lentil so you want to do a combination of a grain and a pulse oh we could do all types is it all so much that fine solar yes yes okay fine all right so what's next okay so we're starting with the most basic we have our white rice which was rinsed and soaked overnight and now we're gonna drain off this liquid you are you reserving don't worry the Wrights liquid and in the lentils we also have a half a teaspoon of fenugreek you bet I do yeah it's what it's what gets the fermentation going it's like the yeast for the batter and it also promotes lactation for women who are breastfeeding you're exactly yes this is true so it's like the life seed yeah really all right so I'm gonna I'm gonna put power maybe a cup of this liquid into my blender my legs oh look how much darker – yeah it's totally different it's gonna look different but it'll be great oh god I dripped spilled it well my texture so low but my texture be different because I left the husks on it'll probably be a little different but you know whatever so yours will probably be a little better won't it no they're not it's not like better or worse they're just different doses you know all right so what are we doing I got my blender round that's your blender now we're gonna drop in our drained Lunchables and fenugreek seeds since we're both using fighted preps we can blend the the lentil and the rice simultaneously because it's strong enough to do that but if you're using a regular blender you have to blend them separately because the rice just kind of stays grainy otherwise good tip you say you say half of this liquid yeah I like to start with 1/2 and then add more if needed all right dude do it oh wait let's have the salt bread 1 teaspoon kosher salt pinch of salt 1 teaspoon kosher how much Oh 1 teaspoon so it's really important not to use an iodine salt like um you know that Morton's yeah listen we don't roll like that and if you do roll like that get rid of it get yourself some decent saw all right for God's sakes now 2037 all right good cause a spoon of salt now we blend goodbye let me get my agitator [Music] Oh I dropped something so let me get my what do you call this agitate err Soula Oh your blender right is your blender running [Music] so uh yeah I gotta add some more liquid you did not have to I didn't have to I'm pretty happy so make sure while you're blending it you want to blend it until you feel that the grittiness of the rice has blended away yeah it should be nice and it'll be nice and smooth and it's actually gonna get a little warm from the blender and that's totally cool just make sure it doesn't like start steaming on you yeah mine looks nothing like yours so low right now I'm gonna yeah yours looks lik super loose like look like mine is like it's totally different but it's cool just like add enough water until you get there well that's fun that's fun it's still gonna be great now I got some regular old bottled water here I'm just gonna add a little bit here I'm gonna use my intuition I probably added you know a quarter cup or so maybe a little more a little less I find it okay yeah mine got warm it's 104 degrees oh that's cool it can live to 110 Wow I really I really got close there geez all right well that's cool I'm gonna get it out of the blender what we put it in jars I've got quart containers I'm gonna put it into two so that there's a room for it to poof so so what I would say what you only want to fill it up a third or something uh no more than half I'm going with half I'm gonna format mine at room temp so I don't think it's gonna go as crazy as yours oh you're gonna go room to room temp how warm is it they're so low why are you doing that why are you doing some I like that you're doing so many is it on purpose that you're doing so many deviations yeah why not why not so these two I was gonna know I like that I mean we could do one at room temp one in a circulator yeah maybe I'll do the same I'll could I have two jars as well I think that's a fun idea yeah Bravo let's do that now do you like the cover with cheesecloth or with a lid for the jar I would do a cheesecloth for this I'm just gonna like leave it half open well why don't I just use why don't I just they go like that or something then if you feel like you can get enough air to escape so it doesn't so you're just letting air yeah yeah cuz it's gonna start really getting a lot you know so you anticipate a pretty active fermentation so when you do the traditional black gram or Abdal it ferments pretty rapidly for the red lentil and the fava I'm expecting it to be a little bit slower this is probably twice as long okay so but so we're gonna ferment these and then it's just something you have to use right away so we're gonna ferment these they're gonna like double in size you're gonna go until it smells nice and tangy be careful because it can go into like that alcoholic off smell pretty quickly once you hit the correct fermentation especially at warmer temperatures yeah what happens real fast so then once you get there you can pop it in the fridge and it'll be good for like seven days or you can even freeze it and then just have a dose it better okay I got them covered with cheesecloth I'm gonna go grab oh no no never mind I'll use the banlist wait I do we do have a we have I have a warning to not use what make sure you never do this with short grain rice I've tried it before and it jams up in the blender it gets too gummy I did like a sushi rice destroyed almost destroyed the blenders really solo thank you for sharing that that's massive pugsy public that's a public warning I want that to go away it's a freakin flashing banner okay no short frame long grain only yeah I'll put it in my fermentation station over here I'll let it hang out and mingle and share some microbes together you know yeah this is great quarantine together let me step let me step back into the center the reflection James the fermentation chambers I don't have one of those my stool now oh there it's fantastic so that's should I just go stand close to the camera okay I'll make my own reflection chamber like our talking bed segment sure hello so how do you feel Brad I feel great well you're anticipating how long you think does it take just like overnight so the lurid dull one ferments pretty quickly I check it after 12 hours the other ones nothing really gets going until after 16 sometimes I've had it take up to 24 so okay and then from there what words we're done right will fry it up or we're gonna make some pancakes yeah we're gonna fry it up how do you eat how do you eat them oh so traditionally it's filled with that there's a lot of different feelings but the one that you most often see is a potato masala but I stick whatever I want in there so so you can do whatever you want you just throw whatever you want okay so I'll think of some cool stuff to wrap up it can I like roll it up like make like a little weird sandwich I don't see why not all right all right cool all right so long as you're down with it I'm dumb down so there's no rules here right right having fun we're just having fun all right cool so that's fun that's why I like having you on it's alive so you get it you know all right so we'll check back in in a few days okay okay Oh before you go let me show you my fermentation station I'm starting the setup okay oh okay boom I got some nano experiments going on right here Hansie okay then we got some kraut okay and then I got some top-secret stuff here too some vinegar and this is some top-secret garlic stuff and some top-secret mushroom stuff it's a lot of fun all right let me put the camera back hey so uh there's Hansie up there too yeah we're home we're having fun [Music] okay all right so we're back day – okay of well we're back me and Sola it's day two of our recording but it's not day two it's been about what it's been about four days since uh last hung out via three days yep for a fermentation we're making dosa dough dough dough the circulator went a little further in probably probably happened at 85 degrees it probably happened it happened when I was sleeping I think it peaked but it probably happened in like I take eight hours wait total no yeah yeah I let it go twelve didn't it start we started at 1:00 and it started 1:00 p.


so then you said it was done when you're sleeping no no no [Music] sorry I just don't I don't really remember the days are really here I mean I feel like I don't even it feels like a year ago we shot the first part of this so yeah I can get so I've got it in the morning okay so well yeah so it must have went like well I guess that's like 15 hours 16 hours or something like that cuz 12 hours would be what 132 o'clock in the morning yes and I pulled in it probably like seven or something yes so it were a while yes so 18 hours that's good and it rose up it doubled in volume easy perfect it's smell it smells very it smells like really tangy yogurt no it sounds like your nail that you succeeded here oh and you did not so that was the circulator one room temp yeah not as high of a fluff rise yeah it has more of that fresh cut grass buttery olive oil grainy a little bit of lactic e China smell but the circulator one is more like that like yogurt smell oh great sounds like a success okay well I have great flora in my kitchen now because I turned it into my fermentation station I had all kinds of projects going on solo this this home quarantine thing really rekindled my love for fermentation not that it was dying but it was just like you know honey I'm well I work too much you know I'm busy I'm busy I needed to freshen things up liven it up yeah I was like I was kind of comparing it to like a movie version of like a a failing marriage you know it's like I just don't long hours maybe I have time to go dancing sound make sauerkraut but now I got nothing but time and we've never been closer so yeah I stir it and look it's a little like pancake batter kind of like a a nice pancake batter I think that looks good I wouldn't add anything to it Oh at this point you just add something to it no but it went against my intuition well we can figure it we'll figure it out once we start cooking I would add a little bit of liquid I think to finish I think I'm gonna have a hard time getting this thing thin in the skillet I also don't like to stir it too vigorously at this point because you want to try and keep like I like to knock out the big bubbles but you want to keep the little guys Oh [Music] have you been to stirring nope no thanks Ola you really left that hip out I couldn't I wasn't looking at you until now I was looking up there the whole time it'll be fine smile just be a little bit humble no they'll be fine there's gonna be fine bubbles throughout you're good you're good so so tell me a little bit about how your your batter went on Thursday after we did it when I went to bed that night nothing had happened so I decided to turn the circulator up just a little bit just to 95 all right and then they exploded when they came pretty tragedy so tragedy struck we lost two good batches of padding no no I ran it through with some hot water and it's fine circulator it's fine these are the ones that were at room temp and they are doing good doing well they smell nice and tangy so the other ones those are the other ones they just are they over fermented I don't think they over fermented yeah I don't think they over fermented I just think my container was too small I just filled it up halfway I should have gone for a bigger container so since I lost a couple batches I just made another batch yesterday yeah and I did one with fenugreek one without fenugreek and one with baking soda okay because I thought the fenugreek was making the batter more alkaline and that higher pH made it friendlier for bacteria so I thought baking soda would do the same thing so I was expecting that the fenugreek would be the fastest fermenter and then the baking soda and then the one without with the salt but the baking soda one fermented really really well like better than sorry Griffin he's behind the camera saying action oh boy so with the baking soda you had way higher fermentation it fermented really quickly and it has like a really a really clean smell the fenugreek also fermented but a little bit slower and then the one with just salt fermented at the same rate as the one with fenugreek but this one has definitely gone bad like it smells spoiled okay I think that maybe alkalinity is playing a role or something but like I think it's cool because if people don't have fenugreek oh it should work with baking soda so alright should a local entity that makes sense with the baking soda you created it may be a better atmosphere for the bacterias and whatever to do their thing I think so but I don't know I'm not I mean either I'm looking at probably walking yeah yeah I'm not sure what so you think I know I'm either so that but we're experimenting human beings I think that the fenugreek and the baking that are doing similar things oh that's the dog all right I like it we're gonna we're gonna go ahead and we're gonna nail that down as proven science and and plowhorse sounds good let's cook some up I had a little misshapen it was more with my filling afterwards um I made this really cool egg mushroom thing and I left it in the little oven to stay warm and MPEG II ate it but you know what that's the some of the things that happen when you shoot at home you know yeah my buddy you're gonna have to scoot say let me give you a piece of cheese real quick hold on let me see this oh okay there's goldfish my mommy okay so I had a couple shrimp and I just broiled them and I'm gonna peel them mince up the meat and then mince up some some some pickled onions and some fermented radishes until I go like a fine little mix and they just kind of roll it up and eat it and call it a snack it sounds great bagel vibes cream cheese oh oh that's right you're going smoke salmon right well I think it's appropriate for you yomo salmon right I feel like you always have soaked fish around you in my mind yeah I think that's that's some one of the best things anyone's ever said to me so Sola how are you cooking yours up I'm just gonna prepare my filling a little bit and why don't you tell me a little bit about how we're gonna cook these so I like to cook them on a well-seasoned cast-iron skillet this is it that well seasoned but we're gonna make it work what about I like a nonstick well the thing with the batter is when it first hits the pan you want it to stick a little bit that helps you scooch it around with a ladle or the bottom of your measuring cup which the nonstick it kind of just slides when you try and push it around and you know it's hard to get it really thin and the batter should be too thick to tilt that make sense it does yeah a little traction a little bite yeah yeah well bite little grip um so oh so so you want the batter to be a little thicker than you would intuitively expects of it you can spread it yeah it is thicker than a crepe batter so if it's like if you put it into the pan and it just slides around it's probably thinned out too much but that doesn't matter like if you've already thinned it out just go with it you know what kind of what temperature we looking at solar okay so I like to start like medium medium-high okay I like to start a little hotter and then turn it down once we get it nice and thin but starting it hotter you want it to sizzle when it hits the pan just a little like a quiet whisper of a sizzle not like a hood not so hot I got a little ghee here how much ghee we put in it so you want to start with very little key like you're almost rushing on a really thin layer okay we're gonna put a little more on on the top of it after it cooks for a moment and how much bad are we going with I do for a tenant's scale I use a third of a cup I like to scoop the batter with a measuring cup a flat bottom two metal measuring cup because then I can use the cup to spread the batter as well that makes sense but don't worry we're gonna mess up the first one first one's always trash just lay there like pancakes you know you gotta get one you gotta you gotta feel out how you're going I'm on the drop one I'm gonna I'm ready to my pants hot hot hot the truck oh here we go fire it also oh no it's it's slipping all over oh this is not working solar oh no it your pants probably not hot enough so I think my batter is just too thick okay I can't spread it okay you should be able to so then it's probably too it's probably too thick then all right I'm gonna add a little bit of water to my batter cuz it's a little too thick I'm gonna go to smear it it's just kind of peeling and ripping so once the the top of your dosa has set I like to go back and spread a little key you can also do oil this is gonna help it get crispy all right round two all right round two I think I have one really messed up well I'm ready to go but it's the first one first ones always bad the shape on mine's all wonky take a look Fred but okay that helped then you want to go around that dark you can take it a little darker if you like at this point it's crispy but still flexible my air bubbles are a little too big because I didn't stir my batter enough so I know I need to stir my batter a little again for the next round not a juice to let the urge Bing or no all right mine looks good it's a little thick here let me bring it up and get a close-up so we have really different colored doses in case anyone forgot just cuz yours has husk on it it's a little oil it's a little greasy Oh too much key maybe or do you think the loss it's delicious though yeah it's like a little soft I don't want to say gummy because it's not on the one side and then it's like it's like crispy crunchy on the bottom that's why I love it I like it you got all the textures in one little thing mmm all right I'm gonna make another one and then I'm gonna do a little shrimp fermented radish pickled red onion roll up and just eat it awesome whoo it's nice and tangy right yeah I'm doing so good honey are you gonna do this you don't know you bake cookies this is like baking I hope people do this you hope people do this people are gonna do this Solar hey Griff wanna try something I saw my first one is so good yeah I'm pretty happy with this too oh here Kylie one piece Cal eat it good boy Oh bye he goes this is working really well by the way frying up real nice hey grab the camera come on over so let's show the world I got a real good one going Souls yeah so look we're getting nice little release around the edges okay we got those nice bubbles so you're gonna be proud and then once it sets like that that's when solar was saying you could brush a little bit of ghee in there and that'll help crisp up the other side actually so this looks so good okay this one's for you there you go soon as it releases I like to shake it around a little bit and then let it cook I haven't quite onset son hi boys Matt are you just watching that you'd be so into this Matt you would love this thanks guys telling you what you can't have this is a lot of fun so this is a great easy batter yeah and like is it good there was a good payoff for like a good reward you saw fermentation which is always fun you know what one of my favorite things to do what these are actually Wow dosa diaz quesadillas with dosas oh it's probably delicious it's delicious and what's great is the cheese loses through the holes so it turns into a little crunch oh my god stop it we're not ready for that we're petty the world's ready so so look I got it rolled up oh okay let me make a snack so what's oh my god that is so good oh my god oh my god boy this thing take a little dose of taco man a little dose of burrito crispy so I'm sure mine was a little bit of Philadelphia Cream Cheese to start I'm sure this is like probably chocolate or something I don't know I got some smoked salmon in honor of Brad Leone oh why thank you so uh why not some scallions some capers all right well this is mine was a happy accident because I think this is better than than the eggs oh my god this is so the the dosa itself is so good I made mine into a Crunchwrap supreme peg you gotta come try this you earned it with your video what's your video skills yeah this is great so uh and the whole world should be doing this did they probably are I hope so peg hurry up or I'm gonna eat it did a little bit of sourness is so delightful with the shrimp and a tangy and the fermented stuff oh my god like this is I would pay for this Ola that's the highest compliment hi babe you gotta try this no fine I want you to I want you to take a bite look that one's for you they are they're so good and I think they're really fun to make oh that's not nice I think I broke a pinkie oh here we go the PKK's dangling who needs a thinking no it's fine I just get a little banger you know little stub skis on the old toasters like that's great Zola I'm gonna crank out a bunch of these let the kiddos eat them this was a lot of fun super easy and everyone probably already has what you need to make this you can mix it up these different rice use different lentils this is perfect for right now you know what I gotta you know what I have in like in my my cabinet I'm like whatever the hell you call them your pantries your things I got a whole bunch of old dried legumes and beans and grains and stuff bring it so lazy look at that I look so good it's hot as how I'm doing this for you it's literally searing my fingertips that's it not a trace I'm just gonna fight it I'm trying to get better at this let's hands starting to like cooperate mmm oh my god it's so satisfying these are delicious I'm eating about myself so you're the best thank you for sharing your recipe with me thank you for hanging out with me and making dosas with me they're a little dosa party I'm gonna make some more and this is gonna be in my arsenal now man this is one I really like this this is gonna be something I definitely definitely definitely make for the rest of my life but the rest of your life the rest of my life I will will be making dosas because they're so good and fun so easy so good so fun what a fun thing to play around with okay hope you guys play around with these make some fool around different options and you know what put them in the comments you know that's how I learned to you know I get inspired by stuff you guys make – I love that stuff I love all of you Sola you're the best stay healthy wash your hands all right call your mother Hansie rock and roll bone Appetit babies dosas excellent outro one of the best one of the best up if you just gon did you just leave is that coming back down down throw what's I don't want them to fight if you don't come back over here come over here meet up alright alright alright we'll give it to him from there you know yesterday he tired macaroni and cheese pancakes should I let me hit on action right let me let me stop recording an unaccented [Music].

Leave a Reply

Your email address will not be published. Required fields are marked *