Comments on: Akoori Masala Dosa

By: Subduing the Butternut Beast and Idli Waffles | jugalbandi

Subduing the Butternut Beast and Idli Waffles | jugalbandi — Tue, 15 Feb 2011 03:55:59 +0000

[...] morning, it was a choice between dosas and waffles. Since it’s obligatory to make something tackily heart-shaped on [...]

By: Our new old pans. | jugalbandi

Our new old pans. | jugalbandi — Thu, 10 Feb 2011 23:14:09 +0000

[...] dosa is a crisp crepe that’s bigger than a tortilla. A 10-inch griddle (used for pancakes and [...]

By: Suparna

Suparna — Thu, 19 Aug 2010 18:23:35 +0000

Bee,
Why do you add chickpea flour and semolina to the fermented dosa batter ? I found this very unusual..

Thanks
Suparna

By: Culinary Nostalgia with Ulli Chammanthi (Red hot Onion Chutney) | jugalbandi

Wed, 11 Aug 2010 17:15:11 +0000

[...] cook, was a good one. This was one of her signature dishes along with her crisp, ghee-laced dosas (rice and lentil pancakes). In Kerala, where she grew up, this chutney is a breakfast staple, [...]

By: Wheat Injera | jugalbandi

Wheat Injera | jugalbandi — Mon, 28 Dec 2009 18:03:17 +0000

[...] Here’s how Ethiopians prepare injera. What’s fascinating is the use of fenugreek seeds (abish in Amharic, methi in Hindi) to aid the rising of the batter. Fenugreek seeds are a wild yeast magnet, like teff, and are also used to aid the rising of Indian naturally leavened flatbreads like dosas. [...]