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Indian Dosa (Fermented Pancakes)
Learn how to make traditional Indian dosas, thin and crispy pancakes made from fermented rice and lentils. The batter is prepared in advance, left to ferment for 8‑12 hours, then quickly cooked in a pan with a drizzle of oil. Ideal for breakfast or a snack, this vegetarian dish is light, flavorful, and gluten‑free.
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Cost Breakdown
Critical Success Points
- • Rinsing and soaking the rice
- • Rinsing and soaking the lentils
- • Combining the two batters with the yeast
- • Fermentation
- • Cooking the dosas
Safety Warnings
- • Be careful of hot oil splatters during cooking.
- • Operate the blender with the lid securely closed to avoid splashing.
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