DOSAS!

This is exciting because I have always wanted to make real, authentic, yummy Masala Dosa (pronounced dosha). Sally Fallon includes a recipe under the title Indian Style Pancakes. But I think they are the furthest thing from pancakes, notwithstanding the fact that they are fried in a pan. 

The reason I am thrilled is that I had tried before, but taken some bad advice and tried a shortcut which skipped the fermentation step. (This caused some amazing GI distress and I would recommend it to no one!) The beans and rice are made into a paste and fermented together overnight. I had heard about this, and it did sound like too much work. Thanks to Nourishing Traditions, I have learned that soaking, fermenting, and other overnight processes are not at all time consuming, unless, of course, you feel the need to watch them happen! Since there's no time for that, it is usually a five or ten minute investment at the front end. The best part is that I already know what we are having for supper tomorrow and there's no going back, which means I will get the potatoes in time and I will not have to fret all day tomorrow about what I will serve. 

The dosas themselves are perfect the way Sally writes it, but I will share the filling recipe here. 

Fry one onion (white or yellow) in ghee (clarified butter) with a pinch of asefotida (also called hing), 2 T black mustard seed, and a half teaspoon cumin seed, until onions are somewhat soft. Add 1T turmeric powder and cayenne to taste,  saute briefly, and then add 4 cups peeled, chopped potatoes, 2 optional tablespoons cilantro, one can tomato paste, and a little water (may substitute plain tomato sauce for paste + water). Add more water if potatoes stick. Cook until potatoes are soft and sauce gets saucy. Oh yeah, and plenty of salt. Potatoes eat salt!

Plop a blob of the above filling in each dosa just before serving and fold it over. Yum!

Serve with coconut chutney (I'm experimenting still).