A Double Dose of Dosas: The Southern Indian Crepe. The gum-chewing, bored looking US customs officer gave me an expert once-over as I dragged my world weary rag tag family towards the airport exit. “Any mangoes, miss?” I have a theory that men in uniform have been trained to call all women Miss, even if it is obvious that we are biologically and socially old enough to qualify as their mother.
He turned his attention to the oddly sized package on our luggage cart, “What’s that?”
I straightened my aching, tote bag burdened shoulders with pride. “That is a table top granite wet grain grinder”. Pausing only to note his mild interest, I launched forth saying more or less the following (possibly, more): It has two granite cones that rotate within a motorized, spinning stainless steel chamber with an attached paddle and stone base. It is used for grinding lentils and rice to a fine, fluffy batter that is fermented to make dosas. An ordinary blender with a steel blade is marginally adequate but a grinder is best for the authentic silky feel to the crepe.
Masala dosas: Recently voted the number one food from around the world to try before you die. Not to hasten you to an early grave, but you must experience the dosa.
Cabbage Adai: Should the microbial reactions in the fermentation prove too off putting or enzymatically challenging for some, I offer you a non-fermented variation with less prep time. This is a protein and lentil rich, crunchy dosa known as Cabbage Adai.