That's a Bangalore question, no? Here, our shack's dosa batter ferments overnight, just right by the morning sun. For butter, real Goan cooks use our fresh, white butter, not that yellow tablet. We spread it thin, so it melts golden into the crisp. My commerce textbooks smell of coconut oil, not benne, so maybe I know the cost of things more than the recipe.
#exams#study
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