(Dosa stuffed with two onion potatoes. I know its too much but I love that stuffing!)
Roll the drums, what you see above is my first ever masala dosa. Sure, its not the size of a small ox but its mine, all mine!
I feel so empowered now.
I can make my OWN dosa and my OWN dosa filling, I do not have to travel the dosa-challenged countryside of central Massachusetts looking for that one hidden Indian restaurant that serves dosa.
“How, Why?” you may ask.
For one, when I reviewed the “Modern Indian Cooking” cookbook by Hari Nayak and Vikas Khanna, I felt sorta goofy not cooking with even the most fundamental of spices.
My kitchen was just not prepared.
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