Frogleg > writes:

> Don't know about Chinese fermented soybeans, but dosa are made with a
> rice/pulse batter that is allowed to ferment much like sourdough or
> injera. That is, the bean/grain itself isn't fermented and used as an
> ingredient, but a batter or dough is left for a period of time to
> percolate with natural yeasts.

I've made dhosas in the past. I just wasn't sure if one could treat other
beans the same way. Since posting my questions, I soaked some lima beans
for a day, drained them, ground them up with some rice and put them aside
to ferment. Hopefully, I'll know in a couple of days whether this works
with lima beans.
--
Ignorantly,
Allan Adler >
* Disclaimer: I am a guest and *not* a member of the MIT CSAIL. My actions and
* comments do not reflect in any way on MIT. Also, I am nowhere near Boston.