Dosa also called as dosai (in Tamil language) is a famous and popular South Indian breakfast or snack in India as well in the rest of the world. Dosa are basically crispy or soft crepes made with ground and fermented lentil and rice batter. To make the batter, first the lentils and rice are soaked in water for 4 to 5 hours. They are then ground separately to a fine consistency. Then both the lentil batter and the rice batter are mixed with salt in a wide bowl or pan. This batter is then allowed to ferment overnight or for 8 to 9 hours. After the batter is fermented, it increases in volume, has a pleasant fermented aroma and a slightly sour taste. A well-fermented batter makes the best dosa. You will also see many tiny air-pockets in the batter. Making the batter and then fermenting it is such a joy that I always look forward to making fermented foods like dosa and Idli. The fermented batter is poured on a seasoned cast-iron pan or skillet (tawa) and spread like a pancake and cooked till crispy and golden with a drizzle of oil or ghee.