Sounds like injera, but using teff flour & also a starter (also made with teff). (Using my wife’s input, I went into some detail at ToS)
That’s why I figure injera isn’t as difficult - it remains pliable, just have to support it from underneath (& can be saved for later, or tomorrow). With dosas, I gather, one has to do the whole thing rather quickly.
I have seen some presentations for the dosa where they are folded into a cone and not filled. I would guess that people at the table would snap pieces off and use it almost like a cracker with food on top 
Injera is so good, i love the taste of it but i recall reading the process to make it and it seemed kind of intimidating. I guess its not too dissimilar from dosa (process-wise), i should try it out sometime.
I honestly wouldn’t know, but I’d have to guess that if you’re successful with dosas, you could absolutely make injera. Just a matter of finding teff, which I’ll often see alongside other flours e.g. in a health food store (I’m sure it’s more expensive that way, by weight, but when I’ve seen it in Ethiopian groceries it’s always a 25 lb. bag or bigger)
But oh, the crispy outside with the filling inside is so perfect!
Yes, and/or dip it in sauce.
Saturday night pizzas, using a pizza stone. A Margarita, made with a burrata, and a badly-lifted pizza with Calabrian salami.
Dough from here - thoroughly recommended.
My local Dhosa restaurant serves it on a tray with a selection of four different chutneys.
And fillings.
Oh god I’m hungry.
Pizza memories…. 
I think we used to call that a California sandwich (in the Midwest)! The sprouts were the key ingredient, even more than avocado, to make it Californian back then.
Also known as the “surf and surf.”
Because it’s the Beach Boy’s sandwich, you see.
My weird obsession with needing to have things symmetrical gives a pass to the first one but the second one…
They look delicious though and I would power through my weirdness to gobble it up.
what symmetry? that is obviously the African continent with parts of southern Europe and western Turkey.
that’s a lovely bunch o’ greps with a geographical form
I wanted to try to make something like thai mango sticky rice. But it is hot and steaming the rice is something of a no-go. The HVAC is working hard enough.
So I tried making sticky rice in the rice cooker. Which doesn’t have a sticky rice setting. Sushi rice at 1:1 ratio seemed to work. The texture started out great and would have been perfect as a side for a meal.
The coconut sauce came out ok. Too sweet for what I wanted. I added butterfly pea flower powder for color in an attempt to entice the kid. We didn’t try any fruit (I forgot to buy some and all the fruit in hand was spoken for)
It was a bit too gloopy and a bit too sweet. The rice needed to be drier to absorb the liquid properly. The sweet really over powered the coconut. I’m not sure where a faint after taste came from. The pea flower powder? 
Next time, I think I’ll use a bit less water in the rice, less sugar in the sauce, no butterfly pea flower powder, and skip the step of letting the rice soak in the sauce. Just try drizzling the sauce over the rice and adding fruit. That way, if the kid still doesn’t like the coconut milk, the remaining rice will be available for me to serve with a bit of sugar and cinnamon.
It won’t be Thai mango sticky rice by any means. But it should be yummy
There is a specific rice for that. We just got some because we ran out. I’ll snap a pic of the brand for you.
The brand is “1st F.”
I just used the sushi rice setting on the rice cooker- not sushi rice. I used mochigome, because that’s what we have. It probably did contribute to the gloopiness. I’ll look for that brand next time we visit Hmart.
Gotcha. It doesn’t need sweetener, FYI. But you probably know that.
