Dish · indian
Dosa
A thin, fermented rice-and-lentil batter spread on a hot griddle into a wide, crisp crepe. Eaten plain or folded, usually with coconut chutney and a lentil stew called sambar.
Where it comes from
The dish is native to South India, particularly Tamil Nadu and Karnataka, where rice and urad dal fermentation was a way to make grains more digestible and to leaven batter without yeast. Fermentation time depends heavily on ambient warmth.
What cooks argue about
Cooks argue over fermentation length and temperature: a warm kitchen ferments the batter overnight, while a cooler one can take twice as long and change the tang.
Versions
Nobody has published a dosa here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
urad dal