Dosa From Wikipedia, the free encyclopedia Dosa or Thosai or Dos Tamil: , Kannada: , Malayalam: , Telugu: , T ulu: ) is a fermented

nted crepe or pancake made from rice batter andblack lentils.[1] It is indigenous to and is a staple dish in the southern Indian states of Andhra Pradesh, Karnataka, Kerala, and Tamil Nadu, as well as being popular in Sri Lanka. Dosa is also popular in Malaysia[2] and Singapore,[3] where the name Thosai is more common,[4] and in Myanmar as Toshay.

Origin The origins of dosa have been widely discussed in literature and books. A few of them are listed below:

A reference to Dosa occurs in the Tamil Sangam Literature[5] from around 6th century AD.[6] Edward Farnworth mentions the first reference to Thosai in TamilSangam literature in the sixth century A.D.[7]

Orthography and transliteration There are various ways of transliterating dosa: dose, dhosha, dosay, dosai, dhosai, tosai, thosai, or dvashi. Nutrition Dosa, a common breakfast dish[8] and street food,[9] is rich in carbohydrates, contains no salt, sugar or saturated fats, and its constituent ingredients of rice and lentils mean it is gluten-free and contains protein.[8][10] The fermentation process increases the vitamin B and vitamin C content.[11][12] There are also instant mix products for making dosa, with somewhat lower nutritional benefits.[13] The street food variants may contain contaminants or otherwise undesirable additions, such as relatively high levels of copper.[14] Basic preparation A mixture of Rice and Urad dal that has been soaked in water is ground finely to form a batter. The proportion of rice to lentils is basically 2:1 or 3:1. The batter is allowed to sit overnight and ferment. Sometimes a little Fenugreek seeds are added to the Rice-dal mixture. Rice can be

uncooked or parboiled. The mixture of urad dal (black lentils) and rice can be replaced with highly refined wheat flour to make a maida dosa, or semolina for a rava dosa. A thin layer of the batter is then ladled onto a hot tava (griddle) greased with oil or ghee (clarified butter). It is spread out evenly with the base of a ladle or bowl to form a pancake. It is flipped to heat both crusts and removed from the griddle when the crust becomes dry. A dosa is served hot, either folded in half or rolled like a wrap.

Serving methods 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:

Sambar Wet chutney: examples include coconut chutney (a semisolid paste made up of coconut, dal (lentils), green chilli and mint or coriander) Dry chutney: a powder of spices and desiccated coconut Indian pickles Milagai powder: fried dry chillies, dal, asafoetida i.e., hing, salt, with all the ingredients are put together and ground coarsely Curd: (meaning yogurt in Indian English) with chilli powder topping Sugar: children are often given dosa with sugar instead of curries, which may be too spicy for them. Muddha pappu: with large amount of ghee, this is the traditional way of eating dosa in many parts of Andhra Pradesh.

Variations Though dosa typically refers to the version made with rice and lentils, many other versions exist, often specific to an Indian region. Some variations include egg dosa, which is spread with an omelette, and cheese dosa, which is stuffed with cheese.

Chilli dosa: spread with chilli powder Open dosa: chutney powder is spread on it while cooking, before serving, spiced and mashed potato is placed on top. Onion dosa: spread with chopped and sauted onions Ghee (thuppa/nei) dosa: ghee is used instead of oil while frying. Butter dosa: butter is used instead of oil when frying, and a small amount is placed on top of it when serving. Roast: the dosa is spread thinly and fried until crisp. Kerala dosa: a different kind of traditional dosa, it is small, thick, soft and spongy. It is more like a pancake and somewhat similar to appam, but dal is used in the batter for appam, and the appam is not flat.

Family roast: a long dosa which can be spread over 2 or 3 feet Paper dosa: a long and very thin, delicate dosa which can be spread over 2 feet Green dosa: stuffed with fresh vegetables and mint chutney Chow-chow dosa: stuffed with (Indian flavored) Chinese noodles Masala dosa: stuffed with spiced potatoes Methi dosa: flavoured with fenugreek Cone dosa: shaped like a cone Rava dosa: made with rava (semolina), it does not need fermentation, and is usually considered a snack or fast food. Wheat dosa: made with wheat flour, and served with coconut chutney Vella dosa: made of jaggery with ghee or nei 'Ragi dosa: made of ragi or millet flour, it is usually considered[who?] "a poor man's fare". Muttai dosa: eggs are added to the regular batter; the word muttai in Tamil means "egg". Uththapam: thick round dosa in south india Set dose: a popular type of dosa in Karnataka, it is cooked only on one side and served in a set of two to three, hence the name. Benne dose: similar to masala or set dosa, but smaller in size, it is served with liberal helpings of butter sprinkled on it. It is said[who?] to have originated in the Davanageredistrict of the state of Karnataka. Cabbage dosa: made out of cabbage, a paste is prepared with rice, red chillies, asafotida and turmeric. Once the batter is ready, cabbage cut into small pieces is added to the paste and left for about 30 mins. Once this is done, the batter is poured and the dosa is made crisp. Neer dosa: prepared from rice, it is unique to Dakshina Kannada, Udupi, Uttara Kannada and malenadu regions.[citation needed] 70 MM dosa: similar to masala dosa, it is larger, about 60 cm in diameter. American chop suey dosa: served with a filling of fried noodles and tomato ketchup Uppu puli dosa: made by adding uppu (salt) and puli (tamarind) to the batter, it is a part of Udupi cuisine.[citation needed]

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