We Indians love our fermented food, from the crumbly steamed dhokla and fluffy white idlis, to the fried wadas and the flavourful kadhi. One of the staples, preferred in the southern part of the country but relished all over, is the humble dosa. This protein-rich crepe is made from a fermented batter of urad dal (split black gram) and rice.
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Indian cooking can seem complicated and convoluted to people who aren't inherently familiar with it; all that grinding of various spice pastes -- a dash of this, a smidgen of that. But the truth is that once you get the hang of a few basic spices, Indian cooking is as straightforward as any other cuisine.