Dosai with Egg and Potato Curry
I had a craving for Dosai the other day and made enough to last me (and the Babies) for 3 days. Baby Girl gobbled her portion down in a few minutes, asked for seconds and had to be turned down for the 3rd one. Served it with a Potato and Egg Curry.
I cooked the Dosai in my crepe pan and it was crispy on one side and smooth on the other (i.e. cooked on one side). It's basically like a French crepe only it's made with rice flour, black gram (urad lentil) flour and wheat flour fermented for a few hours with the help of some yeast. Doesn't contain egg or milk. And is delicious tempered with curry leaves, fenugreek seeds, onions, chillis etc.
But still, I should ask P to teach me how to make a really good Indian one. And maybe buy the right pots, pans etc to go with it and other Indian goodies like Idli and hoppers (hint hint).