Is dosa gluten free
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How to make dosa batter
How to make dosa for beginners...
Dosa
If you wanted to try to capture the essence of South India in a single food, dosa might be it. The savory fermented crêpe, folded over spiced vegetable fillings, is eaten from breakfast to dinner across the subcontinent and around the world.
Most people know the dosas you see at restaurants — the impossibly thin version that spans the length of a table, forcing you to push back your seat so you don’t crush its lacy, crispy edges. Homemade dosas are not so dramatic.
Dosa ingredients quantity“Dosas made at home will seldom be as big or thin as restaurant dosas, but the smaller, pancake-size dosas are just as good, maybe even better,” notes Anita Jaisinghani, chef and owner of Houston’s Pondicheri restaurant, in her cookbook Masala: Recipes from India, the Land of Spices.
Like many South Indian cooks, Jaisinghani keeps a batch of batter at the ready at home, soaking lentils and rice, then grinding and fermenting the batter to achieve the sour notes essential to a good dosa.
Making dosas is an art that depends on the elements.
At my grandparents’ house in Visakhapatnam, India, the warm air
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