These are an amazing South Indian delicacy which everyone simply has to try. The Indian street vendors that make these pancakes are so talented. They ladle the batter onto huge griddles then smear the batter round in circles until it's as thin as a sheet of paper. This makes the dosa crisp and light so it can be stuffed full of a spiced filling.
Now i'm not going to lie to you lovely people, these require some forward planning. From start to finish we are talking 3 days! Day one - soak the lentils, Day two - blend the lentils to a batter and leave it to ferment overnight, Day three - cook the Dosa and enjoy!
There is a knack to getting the dosa right and I have had a few disasters with them so don't be dishearten if your first one isn't great (that is the law with pancakes after all). Keep going because when you get it right and you get that wonderfully light crepe you will be in your happy place. In India these crepes are so long that they hang off the sides of the plates they are served on - fun food!
Please don't let me frighten you, these dosa are well worth the effort, just make sure that if it's your first attempt a good nonstick pan will help. They are delicious filled with the spicy masala aloo filling and a wonderfully warming coconut chutney!