A couple friend of ours who relocated to northern California last year are in town this week for work, and so they invited themselves (well, they knew we’d agree if we were also in town) over for Sunday brunch. I got excited since we haven’t seen them in about a year since they relocated to Sacramento, but I also got excited because it meant I’d have another opportunity to try out some new recipes. Since I got my Instant Pot, I knew I wanted to test out the “yogurt” incubator mode to make dosa/idli batter. Dosa and idli are made from the exact same fermented batter; the only difference is that the idli batter is the fermented batter as it is once it’s finished rising, while the dosa batter is idli batter that is thinned out with water. This helps with getting it nice and crispy when you fry it on a pan to make a super thin crepe. Dosa batter, traditionally, doesn’t use any real learners like yeast or baking soda; it relies completely on the fermentation coming from the urad dal lentils, rice, and methi seeds. This failed the last time I tried it last year, and the batter never rose, and I had thick crappy pancakes to eat for a whole week because I didn’t want to throw out the batter (wasted food is the enemy in my house). So, I don’t know if it’s the problem of the air in this apartment or what, but I’m hoping the Instant Pot incubating mode can resolve my worries.