If you don't feel like fermenting lentils for dosa, you can just eat this on its own or with meat, or in a different kind of wrap (especially with mango chutney or tomato chutney...), spiced to your preferred level of heat. My level is high, but my dinner guest's level was … [Read more...] about Not So Spicy Potato Filling for Masala Dosa
potato masala dosa
Best Potato Masala Dosa Ever
Normally for dosa (South Indian rice crepes) I soak both Basmati rice and skinned urid dal (split lentils), but the recipe from Mangoes and Curry LEaves by Naomi Duguid and Jeffrey Alford says to use rice flour, which gives the crepes a smoother texture. I also think it may be … [Read more...] about Best Potato Masala Dosa Ever