Video narration
Ever wondered how a dosa gets its crisp, lacy finish-like a pancake, but made from a different batter? First, rice and lentils soak, then are ground with water into a smooth batter. Left to ferment, it turns airy and dotted with bubbles. Spoon it onto a hot griddle, then spread it outward in a thin circle. As it cooks, the surface dries and the edges crisp. Soak, grind, ferment, spread, and cook: that's how batter becomes dosa.