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,
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?