Monday, April 25, 2011

East of Easter: Masala Dosas

Mmmm, dosas. Delicate pancakes made from a batter of fermented rice and lentils, stuffed with curried potatoes and served with a dollop of coconut chutney.

WARNING: File under "special holiday dishes that require at least one day of advance prep." Seriously, I'm talking 8 hours of soaking and 16-20 hours of fermentation.

And you'll probably need to make a trip to your local Indian grocery store for ingredients: urad dal, fenugreek seeds, asafoetida, etc. And you might be inspired to stock up on additional goodies (like the largest jar of amchoor powder in the whole store, to make authentic versions of masoor dal and bhindi masala).

We referenced both Madhur Jaffrey's classic cookbook (currently obsessed with it) and this page for the dosa, potato curry, and chutney recipes.


  1. Woah. Looks like an undertaking. But the crepes are so pretty! Its really hard to find dosas in Berlin, I might have to buckle eventually and give them a shot.

  2. Wow, these are beautiful! My favorite place to get ground green mango/amchoor powder is The Spice House in Chicago. I've found that if I just buy it at the local hole-in-the-wall it's not as quality. But the stuff at The Spice House - WOW.