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Dosas are South Indian rice and lentil crêpes (see Chapter 17). They need to be spread thinly so they go a bit crisp while cooking. A dosa pan (see Figure 3-4) is flat and large (around 13 inches), and it doesn’t have sides, so you can spread the batter right up to the edge. The lack of sides also makes it easy to get under the dosa and flip it.