Making Dosa the Old School Way, by E.P.
I have been making dosa — an unleavened fermented Indian bread — for more than 30 years. It has been a staple part of my diet. Years ago my sister-in-law, who lives in India, brought me two wet grinders that she purchased in India. Back in 2020 I wrote an article for SurvivalBlog explaining how these work and how to make dosa dough using them: Making Dosa – Indian Fermented Bread, by E.P. Since they have an electric motor, and because of the way they are designed, they are not usable without electricity. I began to think about a way …