Dosa Kitchen: Recipes for India's Favorite Street Food by Nash Patel and Leda Scheintaub

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Notes about Recipes in this book

  • Classic dosa

    • mjes on June 10, 2018

      This recipe worked well. I appreciated the note that the batter can be kept in the fridge for a month or so. And pay attention to the note that tap water may interfere with fermentation - filter it to remove chlorine, I normally prefer coconut oil for dosa but having none I used ghee. I thinned the batter to crepe consistency and made crepe sized dosa i.e. smaller than I am served in restaurants. They stayed together sufficiently for the Spicy, tangy, ratatouille dosa recipe.

  • Spicy, tangy ratatouille dosa

    • mjes on June 10, 2018

      Ah, the second ratatouille of the season - first to use a recipe. I loved converting ratatouille into a curry, I used Kashmiri red chili powder. Yes, it took a special trip to get fresh curry leaves but, as usual, it was worth the effort. While I was there I picked up paneer rather than making my own. Adding paneer, as suggested, makes it a complete meal. I served in classic dosas made by the recipe in this book without a chutney as the filling didn't seem to require it.

  • Deconstructed saag paneer dosa wrap

    • mjes on July 23, 2021

      This is an odd recipe - saag paneer is North India, dosa is South India. But everything tastes best when wrapped in a dosa, right? To me, the tomato chutney takes it a bit far from the original saag paneer so I'd be inclined to rename it. But it is delicious.

  • Sweet and salty limeade (Jaljeera)

    • mjes on June 10, 2018

      I chose this to go with the Spicy, tangy ratatouille dosa. I used seltzer water rather than plain water. To my taste, the black salt was too strong so I want to play with the recipe to find a balance more to my liking. But otherwise, this was an exhilarating play on limeade.

  • Indian-spiced mashed potato dosa (Masala dosa)

    • Tee.Tee on May 28, 2020

      Made only the potato filling. Was delicious! Added a small bit of fresh coriander. Will use this recipe again.

  • Sambar

    • Tee.Tee on May 28, 2020

      The amount of tamarind purée called for was over kill. I halved the portion made putting half in the freezer and adding water to the pot.

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  • ISBN 10 0451499107
  • ISBN 13 9780451499103
  • Published Jun 05 2018
  • Format Hardcover
  • Page Count 144
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

Dosas, a popular Indian street food, are thin, rice- and lentil-based pancakes that can be stuffed with or dipped into a variety of flavorful fillings. Dosa Kitchen shows you how to make this favorite comfort food at home with a master batter, plus 50 recipes for fillings, chutneys, and even cocktails to serve alongside. Dosas are endlessly adaptable to all tastes and dietary restrictions: naturally fermented and gluten-free, they are easy to make vegetarian, vegan, and dairy-free as well. With dishes featuring traditional Indian flavors, like Masala Dosa and Pork Vindaloo Dosa, as well as creative twists, like the Dosa Dog and the Cream Cheese, Lox, and Caper Dosa Wrap, any kitchen can become Dosa Kitchen!

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