It was a Sunday, a hot and humid Sunday in Houston, and Angela and I had two meals planned that day. One was brunch with friends, and one was a Dosa Dinner, made by Angela’s mother, Pratima Shah, who is one of the best cooks I have met, especially when it comes to Indian vegetarian cuisine. I’ve had many meals at her home, and they have all been delicious and fresh. Dosa Dinner was no different.
She began the process the day before by soaking lentils and rice in water and letting both sit until they became swollen. Then the rice and lentils were ground and mixed, put in a loosely covered container, and allowed to ferment in a warm place for at least eight hours. (Ideal dosa batter fermentation temperature is around 90 degrees Fahrenheit.)
Ms. Shah had assistance from her sister-in-law, Asha, and the rest of us enjoyed the show.