I prepared dosa batter yesterday evening and left it to ferment overnight. Early morning today, it was overflowing from the vessel. This was one of the much awaited thing that I was looking forward to achieve in Melbourne!
I still vividly recall those visits to the settled families here who specifically told me that never try to make dosa batter and curd at home because it doesn't ferment. I did follow their advice in the initial days, but later gave it a try when the weather was favourable. Its never worked out so well but we could enjoy a healthy homemade meal.
I am glad I could prepare the batter as expected which ticks one more item in my 'Budding Cook' list!
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