There are as many kinds of dosas as there are moms in South India -- which is to say, a lot. This Indian breakfast and snack food is a thin, crispy crepe made from a lightly fermented batter of ground rice and lentils. The batter is ladled onto a hot griddle and then quickly spread to paper thinness by circling the ladle on the griddle in ever-expanding circles. A homemade dosas might be the width of a dinner plate; a restaurant or street-vendor dosa could be the length of your arm.
Rob Inderrieden Dosa at Mayura
A dosa is eaten by hand -- tear off chunks with your thumb and first finger of your right hand while anchoring the dosa with the other three fingers. While plain dosas were used for comparison's sake here, there's no need to limit yourself: They come wrapped around spiced potatoes (masala dosa), spread out even larger and thinner (paper dosa), made out of a wheat batter (rava dosa) and in many more variations. Turn the page for our five favorites.More »