Sho Spaeth Always Has Dosa Mix in the Fridge

I was, up until relatively recently, one of those irritating cooks who insisted that everything be homemade. Not just simple stuff, like tomato sauce and beans, chicken stock and salad dressings; but also things like breads, pickles, curry pastes, and whole-muscle salumi. The animating idea, if there was one beyond compulsive cookery, was that I was happy to trade my time for better quality, more inexpensive food.

While that impulse led me down the deranged path to write a cookbook about homemade ramen (buy it now!), I have lately become more relaxed; sometimes, store-bought is fine. And the best example I have is prepared dosa mix.