[Sca-cooks] OOP: Dosas and Chutney

[Margaret Rendell]

Dosas are awesome.

I keep meaning to try making them, but haven't got there yet, so I'd love
to hear how you go.

(I was sure I had a picture of me with a thali platter from our local
Indian restaurant which included a dosa so big it hung off both sides of
the tray, but I can't find it to share. Maybe I'll have to eat one again so
I can post it :) )

Margaret/Emma
Melbourne, Australia/ Krae Glas, Lochac


On Wed, Dec 2, 2020, 12:52 PM Sam Wallace <guillaumedep at gmail.com> wrote:

> All,
>
> I just got a book of chutney recipes because I like Indian food. Almost
> every recipe mentions what kind of dosa to serve the chutney with. I had
> never had dosas before or even heard of them. They are a kind of rice or
> dahl pancake. They are leavened by allowing the batter to ferment for
> several hours, so essentially a rice sourdough. I haven't tried making any
> yet and was wondering if anyone on this list had and what their experience
> was with them.
>
> Thanks,
>
> Guillaume
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