Masala dosai from Dakshin: Vegetarian Cuisine from South India (page 87) by Chandra Padmanabhan

  • fresh coriander
  • curry leaves
  • Show all ingredients...
  • Serves : 20 - 25 dosais

  • EYB Comments

    Requires 6 hours soaking time for dal and rice, and 12 hours fermentation time. Dry-roasted Bengal gram dal may be substituted for fried gram dal. Can use "Coconut chutney 1" or "Coconut chutney 2" on P122 for store-bought coconut chutney.

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

Accompaniments: Small onion sambar (Vengaya sambar); Potato masala (Potato paliya)

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

    Requires 6 hours soaking time for dal and rice, and 12 hours fermentation time. Dry-roasted Bengal gram dal may be substituted for fried gram dal. Can use "Coconut chutney 1" or "Coconut chutney 2" on P122 for store-bought coconut chutney.

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