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Dosa is a typical south Indian dish. The regular dosa batter is made from rice and urad bean (black lentil) blended with water and left overnight. The next day it is grinded into batter and again kept for overnight so that it can ferment.
Once the batter is fermented, salt is added to it. To make the dosa, heat oil in a round flat pan and spread the batter in small amount into a thin circle. Fry with oil or ghee until it turns golden brown in colour. The dosa is then folded in half and served hot usually with sambar, coconut chutney and pickles.
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