Dosa Kitchen: Recipes for India's Favorite Street Food: A Cookbook

Years ago, I totally failed at making dosas. Now thanks to this great book and its easy to follow recipe, I’ve made three gorgeous batches and, oh! are they tasty. I've served dosas to guests and also made three of the yummy chutney recipes...and no leftovers! Any store has the basic ingredients. I've given away two copies of this book! It's a must have and the photos are gorgeous.

I'm so glad i found this book. I have tried to make dosas for years but something was always missing in my attempts. This books walks you through the process very easily and the batter that you make can last up to a month in the fridge. Since I got this I always have batter made up and ready to go whenever the dosa urge strikes. You can also use the mix for perfect uttapam (pancakes). I have tried the chutneys (Yum) and vegan /vegetarian recipes and they all turned out perfectly and were delicious!

The recipe for the author's standard batter is excellent as an intro to fermented types; however, to be complete he should have included some alternatives. Where is the chickpea flour, wheat flour, and perhaps even corn flour addition? And what about different dals like split moong (mung) beans You can even make dosas with wheat flour and baking powder. And how do you make your own rice flour? The recipes that follow are a mixed bag but give some inspiration.American cooks in the hinterlands will have a hard time finding some of the ingredients even for the author's standard recipe unless they want to pay overpriced online shopping gouging for shipping. Give us your mom's traditional recipe but show some depth of knowledge. Asian fusion with input from western cooks, in my opinion, is superior to many traditional preps. It may not be traditional but it often tastes better.

I am an expereinced cook.I like this Book on indian Food!

Bought this book as a gift but I did peek at it first and will need to get one for myself. I know the food is awesomely delicious as I’m lucky enough to live in the same town as their food truck. Lovely people also.

I tried a couple of times to make their basic dosa batter, but it became rotten before it had a chance to ferment. Researching online, I found other recipes that gave very different directions in a couple of regards, and since following those, I have never failed to make a lovely batter. I find it one of the most convenient foods on earth to have around for quick meals for breakfast, lunch, or dinner.Generally, I make uttapam, as that is the easiest. I heat an 8" cast iron frying pan over medium-low heat for 5-10 minutes, then pour in about a cup of dosa batter. For at least the first several minutes of cooking, I put a lid on the frying pan to help it cook in the middle, as this is a lot of batter for a small-ish pan. Once the top is somewhat dry, it's ready to flip. As I flip it, I put more oil in the bottom of the pan. When it's almost done, I often put cheese on top. If I'm really hungry, I'll add some fried or scrambled eggs or meat to my plate. Along with a vegetable or pickled vegetable such as kimchi or sauerkraut, it's a whole meal. And there's very little cleanup, either. Just a quick wipe of my frying pan.ADVICE TO THOSE READING THIS BOOK OR EVALUATING DOSA AND IDLI BATTER RECIPES:* Use the soaking water from the beans, NOT that from the rice, to add to each of those during blending/grinding.* There's no need to wait until after fermentation to add the salt. I have a reasonably high-powered blender, albeit not a Vitamix, and I simply put the soaked rice and beans, a cup or so of the bean soaking liquid, and the salt all in the blender together and blend for several minutes. If it's too thick and the blender struggles, I add another 1/2 cup or so of the bean liquid. You want this to be just a bit thinner than pancake batter.* Ferment your batter around 100 degrees Fahrenheit. I use my Instant Pot 8-Qt Duo on the Yogurt-Normal setting for 12 hours. If you have a different Instant Pot, check the temperature chart for each setting to verify which one will work best for this. 90 degrees F, as the authors of this book recommend, is way too cold.* Don't try to keep this batter for a month in the refrigerator. It will go off by then. It may not appear rotten or moldy, but it's just not really good. I tried keeping it that long and didn't like the results at all. It's similar to bread or pizza dough when left in the fridge too long. It no longer has any life left in it. It's best used within a week. It freezes well, though. You can divide the batter into several 2-4 cup containers and defrost them in your fridge or on the counter. It will still make beautiful dosa/idli/uttapam after freezing and thawing.* You need to shake or stir the batter each time before using it. The longer it has sat in the fridge, the more mixing it requires, as a thick, solid sludge of the heavier materials will settle on the bottom of your container, and the water will rise to the top.This is a fun book to look at. I love all the pretty pictures, and the recipe ideas, even the non-traditional ones, but I don't trust their recipes after my experiences with their basic batter.

I now know how to make amazing dosas and I know how to make the stuff that goes with them that makes them so amazing. Thank you, authors. Thank you, thank you, thank you. I am thoroughly enjoying eating extremely delicious, homemade South Indian food.

This item came well packed and in new condition. I am very happy and ready to make dosa. Thank you Goodwill.

Excellent book well written. 👍

I've been looking for traditional south Indian dosai recipes for ages and now I've found it in this cook book.

This book started off really well. A great trip through all the spices and techniques you would need to enjoy South India's favourite street food all properly photographed and explained. But after one or two authentic Dosa fillings the rest of the book presents what are frankly a series of hideous American fusion recipes based on other countries' crepe, pancake and omlette recipes adapted for American tastes (very little of it is vegetarian) and finished off with Indian spices. Despite the great start I had to send it back and am now very happy with a book called Dakshin. Three stars for the first 30 pages though which are thorough with great photographs.

Delivered on time.

not worth it. a colourful book and its completely westernised and some dishes are actually western pancake. a lovely bookshelf addition but won't not use it for recipes.