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Dosas too are an integral part of south indian cuisine and ranks next only to idlis in the popularity chart! you can either make a separate batter for dosas as specified below, or make the idli batter itself in bulk and use for both purposes – the only difference being that while idli batter is fermented for a long time, dosa batter need not necessarily be fermented. You can use the batter as soon as it is ground, or keep it in the refrigerator and take it out just 15 minutes before using.
soaking time: 3 hoursPreparation Time: 20 minsfermenting time: 4 hoursCooking Time: 20 mins
Makes 8 dosas
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