|Place of origin||India|
|Region or state||South India|
|Main ingredients||Rice and black gram|
|Variations||Masala dosa, rava dosa, ghee roast dosa, neer dosa and many more|
A dosa is a thin batter-based dish (usually crispy) originating from South India, made from a fermented batter predominantly consisting of lentils and rice. Its main ingredients are rice and black gram, ground together in a fine, smooth batter with a dash of salt, then fermented. Dosas are a common dish in South Indian cuisine, but now have been popular all over the Indian subcontinent. Dosas are served hot along with chutney by tradition and sambar in recent times. Chutney is a fine paste made up of groundnut, coconut and lentil.
Dosas originated in South India; their exact birthplace in that region is a matter of conjecture. According to historian P. Thankappan Nair, dosa originated in the Udupi town of present-day Karnataka. However, there are also references according to food historian K. T. Achaya, that dosa (as dosai) was already in use in the ancient Tamil country around the 1st century AD, as per references in the Sangam literature. Nevertheless, Dosa is a dish whose origin is from the southern part of India.
In popular tradition, the origin of the dosa is linked to Udupi, probably because of the dish's association with Udupi restaurants. Also, the Tamil dosai is softer and thicker. The thinner and crispier version of dosa was first made in present-day Karnataka. A recipe for dosa (as dosaka) can be found in Manasollasa, a 12th-century Sanskrit encyclopedia compiled by the Chalukya king Someshvara III, who ruled from present-day Karnataka.
After the Independence of India, South Indian cuisine became gradually popular in the North. In Delhi the Madras Hotel in Connaught Place became a landmark that was one of the first restaurants to serve South Indian cuisine. It arrived in Mumbai with the Udupi restaurants in the 1930s.
The standard transliterations and pronunciations of the word in various South Indian languages are as follows:
Dosa is high in carbohydrates and contains no added sugars or saturated fats. As its key ingredients are rice and black gram, it is also a good source of protein. One homemade plain dosa without oil contains about 112 calories, of which 84% is carbohydrate and 16% protein. The fermentation process increases the vitamin B and vitamin C content.
A mixture of rice and black or green gram that has been soaked in water is ground finely to form a batter. Some add a bit of soaked fenugreek seeds. The proportion of rice to lentils is generally 3:1 or 4:1. The batter is allowed to ferment overnight, before being mixed with water to get the desired consistency. The batter is then ladled onto a hot tava or griddle greased with oil or ghee. It is spread out with the base of a ladle or bowl to form a pancake. It can be made either to be thick like a pancake, or thin and crispy. A dosa is served hot, either folded in half or rolled like a wrap. It is usually served with chutney and sambar. The mixture of black grams and rice can be replaced with highly refined wheat flour or semolina.
Batter poured on a tava or griddle
Dosa can be stuffed with fillings of vegetables and sauces to make a quick meal. They are typically served with a vegetarian side dish which varies according to regional and personal preferences. Common side items are:
- Idli podi or milagaipodi: a lentil powder with spices and sometimes desiccated coconut, mixed with sesame oil or groundnut oil or ghee
- Indian pickles
Masala dosa is a type of dosa that contains a potato masala filling. Mysore masala is the spicier version of it. Saada (plain) is without filling; paper dosa is a thin and crisp version. Rava dosa is made crispier using semolina. Newer recipes have been developed that use fusion, like Chinese dosa, cheese dosa, paneer dosa, pizza dosa and many more.
Though dosa typically refers to the version made with rice and lentils, many other versions exist.
|Masala dosa||spiced potatoes tucked inside the dosa with red chutney smeared over the dosa.|
|Oats dosa||healthy, crisp and lacy instant dosa made with oats.|
|Wheat dosa||dosa made with wheat flour batter.|
|Set dosa||very spongy, soft and light, served in a set of 3 dosa per serving.|
|Plain dosa||Dosa served with only chutney and sambar and no filling.|
|Ghee roast||(Nei Dosai in Tamil) Plain Dosa cooked with Ghee instead of oil and usually with no filling.|
|Egg dosa||(Muttai Dosai in Tamil) A thicker base of Dosa topped with beaten egg, or beaten egg is added to batter before cooking.|
|KaRi dosai||A Tamil Nadu specialty with a dosa of thicker base topped with cooked meat, usually chicken or mutton.|
|Paneer dosa||spiced paneer filling inside the dosa.|
|Palak dosa||layered with palak (spinach) paste inside the folds of dosa.|
|Mini soya dosa||soya milk and wheat flour|
|Pesarattu (green dosa)||green gram|
|Adai dosa||From Tamilnadu a dosa-like dish prepared from a combination of toor dal, rice, curry leaves, red chillies and asafoetida. The batter is not fermented. Usually eaten with jaggery or aviyal.|
|Light white dosa||rice and coconut|
|Kadapa karam dosa||Rice flour fermented overnight and mixed with sodium carbonate. The topping is a mixture of onion and chili paste (called yerra karam) and a chutney made with tomato and flour made in a gravy of curd. It is also occasionally topped with fried gram powder.|
|Mysore masala dosa||rice, black gram, fenugreek seeds|
|Onion rava dosa||Semolina, rice flour,onion|
|Ragi wheat dosa||Ragi, whole wheat flour|
|Rava dosa||rava or sooji (semolina)|
|Benne dose||butter ('benne' in Kannada) ('vennai' in Tamil)|
|Neer dosa||watery rice batter|
|Vodu dose or Kappa roti||Vodu dose or Kappa roti is made from rice, fenugreek seeds, grated coconut, thinly flattened rice and sometimes leftover cooked rice is also added.
It is non fermented type of dosa. It is cooked on an earthen pan that has a rounded bottom. It is fluffy and appears like a bread. It is cooked without the use of oil.
|Amboli, ghavan, dhirde||In coastal parts of Maharashtra, variations known as amboli, ghavan and dhirde (or dhirade) exist. Amboli and ghavan (like dosa) are thin rice crêpes prepared with fermented batter, while dhirde is prepared with unfermented batter.|
|Buttermilk dosa||Semolina, maida, buttermilk|
|Jaggery dosa||Rice flour, maida, grated coconut, jaggery|
|Garlic cheese Dosa||Plain Dosa with thinly chopped garlic,coriander and grated cheese as a filling||-|
Uttapam is one of the many varieties of dosa prepared in India and served for breakfast.
- Uttapam: a dosa-like dish made from the same batter. Unlike a dosa, which is crisp and unlike relatively soft crepes, it is a thick pancake mostly topped with diced onions, tomatoes, cilantro or cheese. Uttapam is sometimes characterized as an Indian pizza.
- Pesarattu: in Andhra Pradesh, a dosa-like preparation prepared from green gram, which is typically served with a ginger and tamarind chutney
- Adai: From Tamilnadu a dosa-like dish prepared from a combination of toor dal, rice, curry leaves, red chillies and asafoetida. The batter is not fermented. Usually eaten with jaggery or aviyal.
- Appam/aappam/hopper: a pancake prepared from a combination of patted rice batter. The center is thicker and the outer rim is very thin. Served with sweet coconut milk.
- Chakuli pitha: batter contains more black gram and less rice flour
- Apam balik: made from a mixture of flour, eggs, sugar, baking soda, coconut milk and water.
- Jianbing: dosa-like dish made in China
- Bánh xèo: a dosa-like dish made in Vietnam.
- Chebab: a Middle Eastern rice pancake
- Injera: an Ethiopian dish made with fermented batter of teff grains- a gluten free grain grown in the high lands of Ethiopia.
- List of fermented foods
- List of Indian breads
- List of pancakes
- Mangalorean cuisine
- Udupi cuisine
- Tamil cuisine
- Cuisine of Kerala
- Charmaine O' Brien (15 December 2013). The Penguin Food Guide to India. Penguin Books Limited. p. 378. ISBN 978-93-5118-575-8.
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- "Recipe: Light white dosa". The Times of India.
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- "Mysore Masala Dosa". food.ndtv.com.
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