Monday, April 25, 2011
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.