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4
Easy
50 min
By Sasha Gill
Published 2019
Every country has its pancakes. And in South India the dosa reigns supreme. It is traditionally made with fermented rice and lentil batter, which is spread whisper-thin on a tawa (a large Indian frying pan) and fried until golden, then served rolled up like a scroll. They are crispy, tangy and irresistible when doused in coconut chutney. While fermented foods are great for you, fermenting dosa batter requires pre-planning and waiting. My version is a quicker alternative that uses coo