[Sca-cooks] OOP: Dosas and Chutney

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A modern dosa is basically a crepe, they're usually very thin and crispy
and frequently served with a filling of some sort. I've made them once,
with pre-prepared batter that I bought from my local Indian grocery.

They're also within SCA period -- there's a recipe in the Manasollasa which
is a 12th c. work from what is present-day Karnataka.

Margaret fitzWilliam, who has embarked on a study of medieval Indian
cuisine for want of things to do during the plague

On Tue, Dec 1, 2020 at 7:52 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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