Dosa is a favorite among the people of the Indian subcontinent and it has been introduced and popularized to the local communities in other countries when the Indians emigrated to them. Therefore you will find it being enjoyed by non-Indians in countries like Malaysia, Singapore and Dubai that have sizable number of Indian population.
There are many varieties of dosa, each with different ingredients. Most of them are fermented and hence you don't have to worry about phytic acid interfering with mineral and vitamin absorption.
The recipe presented here, however, is a non-fermented version that is quick to make. Try it out and let us know your experience of savoring in the comment section below.
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