Dosa!

I've tried a few times before to make dosa, but was never successful for one reason or another. (For instance, there was the time I put the bowl of dosa batter into the switched-off oven to ferment, only to discover when I went to check on it 8 hours later that we had mice living in our oven -- mice who thought dosa batter was tasty.)

Anyway, finally: success! It probably helps that the kitchen today was a toasty 31C (88F) -- a bit warm for the humans but the perfect temperature for lactobacillus.

I followed the recipe here (but added a little bit of fenugreek seed at the soaking stage because it's supposed to encourage fermentation). I broke the rules and cooked up a whole pile rather than eating them as they came off the pan; after sitting, they ended up a bit soft but not too bad. We had them with potato masala and onion-chili paste.