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August 29, 2010
Posts: 46

PostPosted:     Post subject: Dosa
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I just made another batch today! YUM!! I learned from a Hyderabadi friend. Mine aren't near the level of hers - too thick or not uniform thickness and when souring they don't expand much, probably because here in the north there's not a good warm, draft-free spot to sour them.

Anyone live in a cold climate and have tips for making them?

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October 1, 2010
Posts: 1

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