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.

• 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.

• 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.