Classic dosa from Dosa Kitchen: Recipes for India's Favorite Street Food (page 28) by Nash Patel and Leda Scheintaub

  • fenugreek seeds
  • coconut oil
  • sea salt
  • rice
  • chana dal
  • split urad dal

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • 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.

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