Green dosa from Masala: Recipes from India, The Land of Spices (page 104) by Anita Jaisinghani

  • mustard seeds
  • coconut oil
  • Show all ingredients...
  • Serves : 6-8

  • EYB Comments

    This recipe appears in the book as a variation of "Herb masala dosa." Can substitute mung lentils of your choice for white urad dal; and ghee, olive oil, or light sesame oil for coconut oil. Allow to ferment for 8 to 24 hours.

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

Accompaniments: Peanut chutney

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

  • Eat Your Books

    This recipe appears in the book as a variation of "Herb masala dosa." Can substitute mung lentils of your choice for white urad dal; and ghee, olive oil, or light sesame oil for coconut oil. Allow to ferment for 8 to 24 hours.

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