A dosa is a crispy rice and lentil pancake and is normally breakfast food for the locals in Tamil Nadu. These days we eat it for dinner. It takes a day or more to allow the batter to ferment, to give a slightly sour flavour and make it a little fluffy. There are so many different types of dosa, but this is the most popular, stuffed with a spiced potato masala and served with sambhar (a thin lentil curry) and Coconut Chutney. But that is a lot to cook, so we normally have dosa with either potatoes or lentils. The dosa is gluten free, dairy free and fermented – all buzzwords for health these days. Oh, and it is really tasty and fun to make. My ten-year-old tried her hand at it while I was writing this recipe and we had a lot of fun. A dosa is best eaten as soon as it is cooked, so if you have guests over, eat with them at the kitchen counter while you make them.