South Indian Street Food: Masala and Egg Dosas with Sambar & Coconut Chutney by "Dosa Days", London.

Follow us on Instagram:   / mr07623445678   ✓ Well, we didn't expect to "discover" a masala dosa vendor in the heart of Brixton Market (in South London). As you know, we love discovering secret places like this, a place which offers a little taste of India, but..........right here in the heart of "proper London". The batter is made from a fermented mix of rice and lentils, so the best thing about the masala dosa is that it's Vegan, Vegetarian and Gluten Free. The Mashed Potato Masala filling recipe ingredients include: Mustard seeds. Turmeric powder. Coriander. Curry leaf. Urid Dal. Boiled and mashed potato (peeled). Vegetable oil. Chopped white onion. Salt. Freshly chopped green coriander. Optional: finely chopped green chilli. (Traditionally the dosa filling is usually quite mild but if you prefer it a bit hotter then add chillies accordingly to your taste). & The Egg Dosa Filling included: Fresh cracked eggs. Tamarind sauce. Homemade Tomato sauce. All dosas are served with Sambar and Coconut Chutney. Dosas are an ubiquitous and very popular food in India. The (eggless) dosa batter is made of fermented Rice, Urad Dal & Fenugreek Seeds), which is then cooked on a hot griddle (in a very similar way to a French Crepe Suzette or Galette or even a Chinese Jian Bing) until it's crispy & then filled with a delicious spicy filling which can be a combination of Mashed Potato, Peas, Carrot & Onion. A special thank you to Dosa Chef Patron Chris who welcomed us and graciously allowed us a privileged glimpse into his street kitchen to do the videoing. Dosa Days are located at Brixton Station Road, Market, SW9 8PD, London, United Kingdom They are serving up the dosas every Thursday to Sunday on Brixton Station Road Market, 11:00am to 5:00pm. If you have any questions or want to confirm opening times you can call them on: 07963 716804 or message them via Facebook or Twitter: @mydosadays Dosa Chef Chris makes it all look very easy, but it took him many months of practice to learn the techniques involved in making perfect Dosas' (This video recorded on Wednesday 17th May 2017). I created this video with the YouTube Video Editor (   / editor  )