Dosas are made from rice and lentils soaked overnight and blended into a batter, then left to ferment. The longer you leave the batter to ferment, the more intense the flavour (this step can also be left out). Dosas are cooked as you would a crêpe, and we serve them here with a simple lentil curry. Use a non-stick frying pan or a crêpe pan; cook a couple of small ones first - as with pancakes, the first ones tend to stick. The key to success is to be patient and wait until the base is golden and set well before turning.
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