Dosa needs no introduction. It has long gained popularity around the world as a thin, cylinder-shaped, crispy pancake that is served so large, it reaches far over the edges of the plate. In South India’s Bengaluru, however, another version of dosa reigns supreme. Here, the batter is spread out into a smaller but thicker pancake that is fried until dark golden and simply folded in half. The result is a crispy exterior with a slighty softer interior. Whichever version you prefer, this easy Indian Dosa recipe takes you through all the steps on how to make dosa at home.
