Spendid Dosas at Chutney Company
Self-professed “dosa slut” Trey Popp gets his fix at Philadelphia Chutney Company.
The cooks in back, though, are Tamils.Â And they make a damn fine masala dosa.Â The crepe, a good foot-and-a-half in diameter, carries a subtle tang of fermentation.Â Its textural attributes â€” crispy enough to crackle, pliant enough to fold around the potatoes â€” are in classic equipoise. The potatoes themselves are yellow with turmeric, fragrant with curry leaves, and zippy with mustards seeds â€” which turn up again in the snow-white, refreshing coconut chutney. Itâ€™s been so long and this rendition was so splendid, it was like losing my dosa virginity all over again.
And now we know what we’re eating for dinner.