Dosas Two Ways

Dosas are thin savoury crepes eaten for breakfast or lunch in South India, typically made from fermented rice and urid dal. Mine are speedy versions which forgo hours of fermenting, so are not strictly authentic but provide easy alternatives. Back in the UK I eat them at lunch time, often stuffed with my aloo bhaji recipe. These two versions are straightforward to make, although one requires a minimum of 4 hours soaking, and both should be the same consist