friday afternoon i visited the the dosa cart guy on washington square south for the first time this summer. my order was for a 1/2 dosa. while waiting for it i found out he is from sri lanka, not mainland india. he also told me about a new (to me) kind of dosa. he prepares it although he was out of it at the time; said it was made with black lentils and red rice. dosa cart guy appealed to my health nut/rice-avoiding side by telling me that red rice had lots of vitamin D. (our conversation started when i asked him if vada batter--which is all lentil--could be used to make dosas.)
anyway, has anyone tried these at the cart, elsewhere in new york--or even in sri lanka (i think jaffna is on that island)? are they as delicious as rice/lentil variety?