A faster version of traditionally gluten free dosa, made with chickpea flour, lentils, and rice. The lentils and rice have to be soaked ahead of time, but these aren't fermented and have beautiful crisp edges.
• If they're tearing when you flip then you might need to let the first side cook a little longer.
• Leftovers keep surprisingly well for a day, if you have any. I store them in a jar and eat them cold, but they're definitely not as good as fresh.
* I have made these with both brown and red lentils, both work well.
** This was updated 27/03/2018 to note that a non-stick pan is best and that this may not work in other pans, such as cast iron.