E. A. Mason says:

Clear instructions for chaat, etc. The smell of the split urad dal & rice fermenting is addictive and trying your hand at Dosa can be hysterically funny. Don’t worry about the thickness of your dosa – super thin is the mark of a profesional dosa chef. Three types of vada are shown along with rasam & sambar which you see in chaat houses. I make idlis with a 3 tier idli maker which makes a little smaller than those in the demo, but again smells fermented which makes your mouth start watering. Just remember curry leaves are not…