This classic South Indian potato side dish is also the traditional filling for dosas—indeed, it’s what I use for Dosas. They’re not quite mashed potatoes, not quite chopped potatoes, but something in between, with a sunny yellow hue from the turmeric. I especially love the textural contrast created by the crunchy, fried urad dal dotting the soft, pillowy potatoes. This dish is perfect to serve at a summer barbecue or as part of a buffet, because it’s great at room temperature.
Our version of America’s favorite fast food skips the bun in favor of a thick, hot dosa. The Dosa Dog is one of the most popular menu items at our food truck. Kids enjoy theirs with Cheddar from Grafton Village Cheese, the Vermont factory where we park our truck, and adults typically add mustard and Masala Sauerkraut. We always choose high-quality hot dogs—the farmers’ market or the meat aisle of a natural food store are good places to find a local brand.