Do you eat dosa on a regular basis? Perhaps you've never tried one! They are predominantly from Southern Indian cuisine, and they are massive, griddle-cooked crepe-like pancakes, usually made from a batter of ground rice and water. The batter ferments overnight and becomes slightly sour and tangy. They are cooked on a hot tava or griddle until crispy and chewy. They are feather-light, thin to the point of transparency, and utterly delicious. Sometimes they are served rolled up with fillings of spicy potatoes, lentils, or even meat.
They are one of these classic simple recipes that are all in the how — not the what. The recipe is simple and minimalist, so it's all in knowing how to ferment the batter and how to spread it on the griddle.
After some pretty disastrous attempts in making dosa a few years ago, I had mostly given up. But the photo above, from Ruth Reichl's session with Julie Sahni, reminded me that I really should give this another try.
• Get the recipe: Dosa at Gourmet's Adventures With Ruth
Do you have any good tips, techniques, or recipes for making dosa?
(Image: Marcus Nilsson/Gourmet's Adventures With Ruth)