The crisp South Indian crepe made from fermented rice and urad lentils. This mix skips the overnight soaking and fermenting — the batter is ready in minutes.
How to make it. Whisk with water into a pourable batter, let it rest, then spread it thin on a hot oiled pan until the edges turn golden.
Best for. Serve with sambar and coconut chutney, or fill with spiced potato for a masala dosa.
200 g pack from Gits, the benchmark in Indian instant mixes since 1963. Shipping across Spain and Portugal from our warehouse in Barcelona.