Notes about Recipes in this book

• Rice pancake from Tamil Nadu 1 (Dosai 1)

  • Ganga108 on September 22, 2024

    Grinds to a lovely batter in the Vitamix. I fermented it for 12 hours as it was relatively cool here, which meant dosa for breakfast. The batter is light, silky and smooth, and cooked up so well. The remainder goes in the fridge for use as dosa, uttapam and paniyaram. A fav recipe now. (I used a Sri Lankan short grained rice.)

• Rice pancake from Tamil Nadu 2 (Dosai 2)

  • Ganga108 on September 26, 2024

    I made a full recipe of this one. The batter has a different rice to dal ratio - less rice (ie higher dal ratio) and more fenugreek. Lovely fermentation and excellent dosa. (I added a pic of the dosa cooking on the tawa pan).

• Rice pancake from Chettinad, Tamil Nadu 1 (Mavu dosai)

  • Ganga108 on October 24, 2024

    Making our dosa mix for the week. Another delicious one from this book. I used ice while grinding this time and it makes it much easier to keep the batter cool while grinding. (I think this is the most delicious one so far.)

• Spicy pancake from Karnataka (Mysore masala dosai)

  • Ganga108 on November 02, 2024

    I have the dals and rice soaking now for the next dosa from this book. This one is different in that the dosa is filled while cooking and folded over its filling like an omelette would be. The filling is a spicy potato mix and coconut chutney. UPDATE (dosa on its own) this is my favourite dosa so far. Softer than the others, just right for a filling, plus a lovely fermented tartness to the dosa. (Dosa with suggested fillings) Most excellent! Divine!

• Butter pancake from Davanagere, Karnataka (Davanagere benné dosai)

  • Ganga108 on November 14, 2024

    The least successful dosai from this book so far. Perhaps I added too much water. It was thinner than normal and did not ferment as expected. The dosas are still nice but without the flavours of the other dosas.

• Onion-tomato pancake from Tamil Nadu (Vengayam-thakkali oothappam)

  • Ganga108 on February 16, 2024

    Note the variation with ridge gourd, bottle gourd or Indian cucumber.

• Mixed vegetable pancake from Tamil Nadu (Kaikari oothappam)

  • Ganga108 on September 26, 2024

    Oh my goodness. I love oothappam, but this is next level. (Pic taken before the garnish was added.)

• Finger millet pancake from Karnataka 1 (Ragi adai)

  • mjes on August 01, 2021

    When one actually has banana leaves ...this roti forms a dough that one shapes on a banana leaf for cooking. While I had finger millet, I did not have finger millet flour so I donned my mask and ventured into an Indian grocer's shop which is quite empty in mid-day. As usual, finding what one needed is difficult; finding fun things to try is simple. But back to the dosa ... the mix is about 1/3 vegetable add-ins, 2/3 flour mix so it is important to get your chopping down to a size where everything is compatible i.e. about the same size as grated carrot or coconut. The result is quite delicious but then everything I've tried from this book has been a success. I served with the suggested verkadalai chutney.

• Peanut chutney from Karnataka (Verkadalai chutney)

  • mjes on August 01, 2021

    Made this to go with ragi adai as suggested. It went well ... but I'm left with a strong urge to try this chutney with spinach.

• Dosai chilli powder (Dosai milagai podi)

  • mjes on December 27, 2021

    This recipe surprised me by using both peanuts and coconut. I've made podis with one or the other but never both. I used Kashmiri chilis as they were the only South Asian variety in my pantry. The podi mix works well with unembellished dosas. Recommend.

• Spicy potatoes from Karnataka 1 (Alugaddé palya 1)

  • Ganga108 on November 05, 2024

    A divine, easy-to-make potato (and optionally pea) curry to use as dosa filling. A perfect match with Mysore masala dosai on P7. Pre-cook the potatoes the day/night before if you want to get ahead.