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Dosai
Dosai features a hundred different recipes from thefour South Indian states of Tamil Nadu, Kerala, AndhraPradesh and Karnataka. This book celebrates the manyforms of Dosa, or Dosai as it is originally known.Finding mention in 6th century Tamil Sangam Literature,the Dosai is an ancient recipe, but contemporary in itsversatility and its wholesomeness.Though rice is the principal crop in southern India,the Dosai is not limited by this ingredient. Through itsrecipes, the book illustrates how other constituents likeragi, millet, wheat, black gram, green gram, semolina,ripe jackfruit, yams, okra, potato, ripe banana, fenugreekseeds, among others, could also be an integral part ofits creation.The book also presents the recipes nutritive values,thereby establishing the healthy goodness of theDosai. Traditional food preparation methods, soaking,grinding and fermentation, make the Dosai nutritionallysuperior to processed foods. The Dosai packed withcarbohydrates, proteins and vitamins is a balanced mealwhen served with complementing accompaniments,as expertly illustrated in this cookbook. The cookingtechniques mentioned in this exhaustive repertoire arelucid and systematically instruct the reader about eachrecipes preparation time and cooking time.In her fifth cookbook, Chandra Padmanabhan sharesthe secret of creating perfect Dosais ranging fromthe tricky Ravai Dosai, to the popular Mysore MasalaDosai, to the luscious Panasa Dosai, to the succulentHalasu Dosai along with some nerve-tinglingaccompaniments. This book will be savoured andcherished by all epicureans.