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Masala Dosa Take I

By March 29, 2017

*flop* Just like the gluten-free samosa, I’m struggling with making dosa. It’s hard to accept that I learned how to make both of these dishes in India, but can’t seem to replicate the process in my own kitchen no matter how hard I try. First error in all this dosa making attempting was trying to make my own lentil flour. Sure, it’s good in theory… if you soak them and have a proper grinder. Not so good when you’re relying on your coffee grinder to do the job. Second error was thinking green lentils would yield a white (classic) dosa. Seriously? Where was my head at when I made this assumption? Third error (that I keep reliving over, and over, and over again…) making the potato mixture before I try out the dough. One more lunch of unused masala potatoes and samosa filling and I think I’ll turn into a potato. That’s not a bad thing though… right? This is how the dough should look, how it should be spread across the pan, how it’s rolled, presented, and consumed… Maybe if I just look at these pictures over and over it’ll give me the power I need to get ‘er done? Is there a recipe or task in your life currently that you can’t seem to master?

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Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

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