An Introduction To South Indian Dosas

What’s a Dosa?

Dosa is a thin crispy or soft savoury crepe, sometimes it is even thick and soft like a pancake. Dosa could be rolled and stuffed or it might be plain and open — with all other variations not out of the scene. It is served with sambhar (a curry), chutneys, garlic-chilli powder (podi, also known as gunpowder among the uninitiated), and other paraphernalia. Though now dosas are eaten throughout India, and the world, they are still a staple only in South India.

Dosa nutrition is made from a batter of rice and black gram (urad dal). They can be eaten for breakfast or lunch with any number of toppings such as fresh coriander leaves (cilantro), chutneys, sambar etc.. The batter for dosa is made from soaked rice and urad dal that has been ground together to form a paste. The batter is then allowed to ferment overnight before being cooked on a hot griddle called a tava .

Dosas are usually served with sambhar (a stew made with lentils) or chutney (a spicy condiment). Sambhar is also called sambharam, samvaranam or rasam when used as a soup for curries such as idli, vada or uttapam. Dosa varieties include masala dosa (filled with potato), masala upma (filled with grains), paper dosa (made from lentil batter poured into an empty soda can), Mysore masala dosa (stuffed with potato curry), kori roti (made from kori millet flour) and more!

Where Did Dosa Originate?

The South Indian dosa is a staple food, and a popular breakfast item in the region. It is made from fermented batter that is thinned with water and cooked on a pan or griddle. The batter can be fermented with either yeast or yogurt; the latter produces more sourness in the dosa. The fermentation process takes about 4–5 hours depending on the ambient temperature.

A typical dosa recipe includes rice and urad dal (black lentils), along with some other ingredients such as ginger, chillies and cumin seeds. The batter is allowed to ferment overnight with a small amount of yeast or yogurt added to it. This gives it its characteristic sour taste. It is then ground into a thick paste before being used in making dosas by pouring it onto hot oiled tawa (griddle).

Dosas are thin, crepe-like pancakes made from batter that is fermented and somewhat similar to that of the Chinese rice noodle. Dosas can be savoury or sweet.

Dosas are made from a batter consisting of rice and lentils (usually urad dal), and fermented overnight until the batter ferments (and rises). The batter is then mixed with water and left to ferment for another 6–8 hours before being used to prepare dosas in a dosa maker. The fermentation process breaks down complex carbohydrates in the rice and lentils into simple sugars. This makes it easier for the body to absorb these nutrients, which are then released slowly into the bloodstream as energy.

Dosas can be eaten plain or with fillings such as potatoes, onions or egg curry. They may also be served with a sambar (a spicy vegetable stew) or chutney, a spicy condiment made from fruits, vegetables or nuts that’s tangy or sweet in taste.