These paper thin savory crepes are enormously popular all over India. While Dosa is more of street food in the northern parts of India, they are almost staple and an everyday affair in the southern regions.
Dosa is a thin, delicate crepe like bread made from a fermented batter. The batter is usually made completely gluten free, with rice and lentils. There are however other varieties of Dosa which are made using different grains than rice. There is no leavening agent used. The batter ferments and rises as it rests for many hours in a particular temperature and is then cooked in a hot skillet/griddle to make crisp, thin crepes.