Amazing Indian Dosa

“I had a great conversation with Atul Kochhar at Feastival and he inspired me to go down the Indian street food vibe. Traditionally, dosa batter would have been left to ferment for a couple of days, but I think this version is more realistic to make at home. I’m so excited about this dish because it’s one of those recipes where anyone can knock it out and achieve something really authentic.”
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