Yes, it's another pancake. I'm on a (gluten-free) roll. The dosa is not dissimilar to the blini in that it's also made from a batter that sits around and gets bubbly, but it's got no yeast. Its gentle loft and tang come from a process of natural fermentation. If you live in the city, you might never think about making your own dosas. You're much more likely to head to little India—or to that award-winning dosa cart in Washington Square—and simply indulge your craving without much ado. But those of us out in the sticks have to get creative. We've got to psych ourselves up to scale these culinary walls. Ignorance and inexperience cannot stand in our way. Gotta scratch that dosa itch.

Many great Russian writers, including Chekhov, Pushkin and Gogol, have dedicated plenty of ink to blini. These sturdy yet tender pancakes—originally made from oats but now also from wheat, rye, buckwheat and barley—were made for the pagan festival Maslenitsa, a celebration of the sun that heralded the coming of spring. The blini, round and golden like little suns, were eaten by the dozen in hopes of ensuring a rich harvest. Today, they are made for occasions both celebratory and pedestrian, topped with (or rolled around) a great many fillings, from mushrooms, potatoes and fish to fruit, cheese and honey. Blini are incredibly versatile, as welcome at the breakfast table as they are at the most sophisticated cocktail party. I think it's time to add them to your repertoire.