OP: A New World of Idlis and Dosas
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Sanjay & Co., Bombay, 1999. Hardcover. Very Good. First printing.
Tarla Dalal (1936–2013) was a beloved cooking instructor, tv chef, and author of 170 cookbooks (at least according to her Huffington Post obituary). Her culinary philosophy centered Hindu and Jain vegetarianism, and the books followed suit.
Dalal’s A New World of Idlis and Dosas (1999) is your indoctrination into exquisitely delicious South Indian, often wheatless, fermented doughs. Those who have at least marginal familiarity may be further delighted by the range of styles available.
There’s the spinach idli bar using poha (rice and black gram) batter as the base and filled with sauteed spinach and green chili. An unfermented rawa (semolina) variation employs buttermilk to add the familiar sour flavor for a more quickly produced option.
The dosa section includes the moru dosa made with wheat flour, grated coconut, chili, mustard seed, and curry leaves. The tousali dosa, alternatively, is composed of fermented rice, coconut, and grated cucumber, sweetened with jaggery and served with ghee.
Dalal includes recipes for chutneys and fillings, as well as inventive ideas for day-old doughs: dosa enchiladas or lasagna and upma, a porridge of crumbled leftover idlis, chilis, and vegetables, for example. All recipes are vegetarian.
Our copy is clean and lightly shelfworn and includes the jacket (5” x 7.25”). One of Dalal’s rarer titles, very scarcely seen.
