Dosa Kitchen: Recipes for India's Favorite Street Food

Dosas are thin pancakes made from rice and lentils that originate in South India. The batter is fermented before cooking, giving dosas a distinct flavor that pairs with a variety of fillings, Their popularity has spread greatly in recent years, not only through out India, but around the world.

This small, imaginative book is proof of that spread, coming from a dosa truck based in Battleboro, Vermont. Authors Nash Patel, born and raised in Hyderabad, and his wife, Leda Scheintaub, offer fillings that run the gamut from very traditional to decidedly innovative. You can choose an onion and chile dosa, a popular South Indian street snack, or a curried goat dosa; you can draw in other South Asian flavors by filling yours with spicy-sour pork larb borrowed from Thai and Laotian cooking. Or you can venture far afield with the likes of ratatouille dosa, hot dog-and-sauerkraut dosa, and pineapple upside-down dosas.

Whether you're an old hand at dosas looking for new ideas or you've never tried making them yourself, this is an accessible, informative introduction.

Hardcover. Color photographs throughout.