Best Potato Masala Dosa Ever


Normally for dosa (South Indian rice crepes) I soak both Basmati rice and skinned urid dal (split lentils), but the recipe from Mangoes and Curry LEaves by Naomi Duguid and Jeffrey Alford says to use rice flour, which gives the crepes a smoother texture. I also think it may be … [Read more...]

Bombay Choupati and my Dollard des Ormeaux Dosa Fix


I'm maybe a bit ridiculous when it comes to dosa. That's the South Indian crepe made by soaking lentils and rice overnight, blending it, and letting it ferment to the point where the rice and lentils don't need to be long-simmered to be digestible. Sounds science-y, right? Well … [Read more...]

Foodie Paradise in Flushing, NY, Part 1: Dosa and Dim Sum


Go east. No, further east. Out of Manhattan. To Queens. To almost past Queens. To the very end of the 7 subway line - Main Street Station. Not that it's the most convenient place to get to from Brooklyn, where I was staying. I had to cross into Manhattan from Brooklyn and then … [Read more...]

Indian Sambar in Newfoundland (aka Turkey Detox Food)


I've made a lot of sambhar, but I figured my family might be all turkey-ed out after Christmas and no-meat-Mondays weren't quite good enough. So I introduced my family to masala dosa and, more importantly, to sambhar. Ingredients: Sambar Powder2 tbsp coriander seeds 2-4 … [Read more...]