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Special Restaurant Issue | Lotus Land

India's best dough

June 19, 2005|Ginny Chien

For thin-is-in bread lovers, think dosa, the bubbly South Asian confection that starts as a slightly fermented batter of rice and lentils and is spread into hyper-thin ovals before it's cooked to desired crispness. More than a dozen varieties are available at the Annapurna restaurants, including an extra-brittle paper dosa. Indians love to stuff them with potatoes cooked with onions and spices (masala dosa) or serve them with chutney.

Annapurna Cuisine, 10200 Venice Blvd., Culver City, (310) 204-5500; Annapurna Express, 17631 S. Pioneer Blvd., Artesia, (562) 403-2200.

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