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Recipe Wed Feb 11 2009
The dosa is a South Indian crêpe made from a fermented batter of ground rice and lentils. It's often brilliantly crispy on the edges, tender further in, and may be stuffed with soft potato pieces, onion and spices. It may also be served plain or accompanied by another stuffing. Tonight, however, was a night of limited leftovers. With a partial tub of dosa batter from Patel Brothers on Devon in my refrigerator, but nothing else prepared from anywhere near the same subcontinent, I deviated from what usually fills a dosa. I reheated tofu scramble from an old favorite recipe of mine, adding some vegan chorizo at the end. Two of my favorite brands are Upton's Naturals and Melissa's Soyrizo. The soft center of the dosas went quite well with the gentle and rich flavor of the tofu scram.