This is still a number one snack and mealtime delight.
Eaten sweet and stuffed. Fresh Jersey blueberries and some syrup, oh yes!
Do a search in the upper left hand corner and you will see all the different ways I have used this batter, savory and sweet. Plan and simple, we like it the traditional way; stuffed with curried potatoes, tomatoes, and often with spinach. But there is no pan or home stove big enough to make the giant Indian restaurant style, so we make this version. It is also served with sambar- a vegetable lentil spicy soup.
Dosa or Dosé or Dosai is a fermented crepe or
pancake made from rice batter and black lentils. It is indigenous to and
is a staple dish in the southern Indian. You can make it at home, but you have to get the consistency thin enough to spread. Otherwise it will begin cooking once it hits the pan and puffs up like a chefs ego. Only use distilled water to thin it out if the batter thickens, and it will. You can think out a small batch if you are cooking it right away; adding regular tap water messes with the fermentation, which makes it a live food (raw food eaters). This is a gluten free food as well.
Okay, now I'm hungry and there is a great Dosai restaurant near my destination for the evening of reading my poetry to a live audience. Go and try it for yourself...
"I experiment with Flavors"...
Elizabeth Stelling, hails from her home state of Texas and has been involved in the food industry via institutional, fast food, B&B's, ethnic eateries and other restaurants since she was fourteen. Now living n New Jersey she has ran her own cafe, teaches culinary classes, runs a small boutique catering and staffing business, restaurant consulting for NJWBO, is a personal chef and shares her love of cooking with local, organic, healthy, and natural ingredients with the community.
Chef E is a member of Slow Food and the American Wine Society, Princeton, New Jersey. She has published written works of poetry and media pieces, as well as ran Open Mics in the Princeton, NJ area.
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