Making a dosa starter
I've been reading about making Dosa batter and it sounds a lot like making sourdough, but lot of the instructions seem to be nonsense, similar to myths around sourdough (i.e. you have to mix the batter with your hands or it won't ferment etc). Does anyone have a methodical way of making these, and what's the recipe that you use? Is it possible to make a dosa "starter" that can be added to the next batch to speed up fermentation?