Thin and crispy is your goal for this dosa family member. Keys to success are using a low-sided cast-iron pan, greasing it very lightly, getting it super-hot, and practice. This recipe makes a 10-inch dosa crepe using ¼ cup Dosa Batter, but that’s just a guideline: there’s no wrong size or shape for a dosa. Watch the Dosa Crepe video before you start out.
This spiced mashed potato dosa is offered at street-corner stands throughout the south and is adored the world over. It is on many best-of lists, including HuffPost’s “10 Foods Around the World to Try Before You Die” and CNN Travel’s “World’s 50 Best Foods.” Serve with sambar, coconut chutney, and tomato chutney. To see the recipe in action, watch the Masala Dosa video.
A plain dosa is an invitation to savor the complex, deeply sour flavors of this favorite ferment and the savoriness of the chutneys. The coconut chutney, a classic dosa condiment, is best served the day it’s made.
Makes about 1 cup coconut chutney
A plain dosa is an invitation to savor the complex, deeply sour flavors of this favorite ferment and the savoriness of the chutneys. This tomato chutney, Nash’s mom’s recipe, has us obsessively making batch after batch as soon as tomato season starts. It keeps for a couple weeks and can be doubled.
Makes about 1 cup tomato chutney
This curry is based on one by Chef Kunjamma of Marari Beach Sea Scapes in the fishing village of Marari Beach in the Indian state of Kerala. If you’re looking for food like this, coconut palms, and miles of white sandy beach, we highly recommend visiting! While the ingredient list is fairly long, the results will be well worth the effort.
Serves 6
Soft with a slight crispness for support is your goal for this dosa family member. Fillings are unlimited—if you can put it between two slices of bread, you can wrap it in a dosa! Keys to success are using a low-sided cast-iron pan, greasing it very lightly, getting it super-hot, and practice. Watch the Dosa Wrap video before you start out.
Makes as many Dosa Wraps as you like
Our version of America’s favorite fast food skips the bun in favor of a thick, soft dosa. This food truck crowd pleaser appeals to adults and kids alike. We always use grass-fed hot dogs, and we hope you will consider a quality dog too, be it made from meat or plants.
Makes 2 Dosa Dogs
You don’t really need a recipe for this, but it just goes to show that anything goes inside a dosa!
Makes as many PB&Js as you like
Given that we park Dosa Kitchen food truck at the side of Grafton Village Cheese shop, the dosadilla has been a hot menu item. At home it’s savory snack or passed app material. You won’t regret a side of tomato chutney or coconut chutney for dipping. Adult or adventurous kid additions include sauerkraut, kimchi, and/or fresh herbs.
Dosa Pancakes are a great entry-level dosa because you don’t need to spread the batter: just pour and cook. You can make any size from 10 inches down to minis (perfect for dosa d’oeuvres!). The keys to success are using a low-sided cast-iron pan, greasing it very lightly, getting it super-hot, and practice. Watch the Dosa Pancake video before you start out.
Makes as many Dosa Pancakes as you like