NT Dosas

February 16, 2009

I have not had the pleasure of eating much Indian food. But the food I

have had, I have enjoyed. In my hunt to find budget friendly meals

that do not involve eggs, dairy or gluten, I found the Indian dosas on

pg 510 in NT.

Being the lover of flavorful food, I of course had to add sauteed

garlic and onions and used pastured lard instead of ghee. I then made

the curry sauce on pg 149 with beef stock and fat. I had to leave out

the peppers due to the wee ones. We LOVED them. I see a ton of dosas

in our future. I can't wait to get my hands on some more spices and

experiment. I see them replacing a lot of unsoaked gluten free breads

and the gluten filled crackers that we so miss.

So, does anyone have any dosa serving suggestions, recipes, pearls of

wisdom to share?

I have a few:

1. Never, ever double the recipe! I started at 4:30, took time out to

get 3 kids to bed and am still making them at 11pm.

2. A well seasoned iron skillet is a must. I am only using my 1 well

seasoned pan (we made gf donuts this weekend in it) as my other pans

stick horribly.

3. I prefer to make them with a 1/16 c size of batter instead of

Sally's 1/8c. They cook more evenly, are easier to flip and are better

for dipping in luscious curry sauce.

Lastly, anyone in MN have an Indian mother/MIL/chef that wants to

adopt me for a while? One of my dreams is to eat and learn to cook my

way around the world. India is definitely near the top. Num!

Blessings,

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