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A thin layer of batter is ladled onto a hot, greased griddle (called a tawa) coated with oil or ghee (clarified butter). The batter is evenly spread using the base of a ladle or bowl to form a pancake. Once one side is cooked, it is flipped to ensure both sides are heated evenly. The dosa is removed from the griddle when the surface turns dry and crisp. Served hot, dosas can be presented either folded in half or rolled up like a wrap.
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