West Coast Chefs Get Creative With Dosas

Stacey Ballis

For years, Indian restaurant owners and chefs thought cream-laden North Indian dishes were the best way to introduce American palates to Indian food. But as America (slowly) begins to open up to the regionality of Indian food, South Indian dishes are finding their way onto menus. 

Leading the charge for this region’s vegetable-driven cooking is dosa, a crêpe made from a batter of fermented lentils and rice. Dosas are endlessly adaptable, making...