I have been trying to add nutritious and delicious sources of high-quality starch to our diet. Dosas fit the bill, and they are also fermented. Plus, they are really delicious, especially when fried in lots of ghee!
3 c. white rice
1 c. red lentils
1/4 c. fenugreek seeds
Soak this overnight in water to cover; drain and rinse, and add just enough water to be able to blend till smooth (immersion blender works fine).
Add 1 T. salt, blend again, and let sit at room temperature until the batter "rises" and gets full of tiny bubbles (1-5 days, depending on temperature and season). It will smell strongly like fermented beans.
Thin with water if the batter's too thick (but experiment first, to see what texture you like - it's easy to add water, not so easy to remove it!).
Fry thin crepes in hot ghee or coconut oil (swirl the batter once you've added it to the pan), over medium heat, in a cast iron frying pan. When bottom is nicely browned and crispy, flip and cook on the second side.
Add more fat, and repeat the process until you've used up the batter. Alternatively, fermented batter can be stored in the fridge until ready to cook.