Susan Jung applauds the dosa, aka the Indian crepe

With the dosa and me, it was love at first bite. Initially, the dosa looked intimidating - it's so big! - but I soon found out that it is actually soft and yielding. And it isn't all heft and no substance; the dosa is as delicious as it looks.

The snack is often described as an Indian crepe. A fermented batter made of ground rice and black lentils is spread thinly on a griddle and, once cooked, rolled or folded, usually around a filling (although it can be served plain, with chutneys). The exterior should be quite crisp when it cools (which it does quickly because it's so thin), and this contrasts with the soft filling.

My favourite dosa (although I'm always happy to try other variations) is the masala version, which has a filling of potatoes flavoured with onion, mustard seeds, turmeric and other spices. Other fillings can include mushrooms, cauliflower and other vegetables. All the dosas I've eaten have had a scant amount of filling for the size of the wrapper, which can be a foot long (or even bigger).