Dosa (food)
 | |
| Dosa | |
|---|---|
| Tamil: | Dosai |
| Malayalam: | Dosha |
| Kannada: | Dosay |
| Telugu: | Dose |
The dosa is a savoury South Indian crêpe.
Preparation
Regular dosa batter is made from lentils and rice blended with water and left to ferment overnight. (The same batter can be used to make idlis.) The lentils and rice can be replaced with highly refined wheat flour to make a maida dosa or semolina for a rava dosa.
A dosa is made by spreading the batter into a thin, circular disc on a flat, preheated pan, where it is fried with a dash of edible oil or ghee until the dosa reaches a golden brown colour. Then the dosa maybe optionally turned over on the pan, and partially fried. The end product is neatly folded and served.
Serving
Though considered a breakfast dish, dosas are eaten at other times of day.
The dosa is served with different accompaniments based on regional and personal preferences.
- sambar
- "wet" chutneys, often coconut chutney — a semi-solid paste usually made of coconut, dhal, cilantro, mint and green chillies
- "dry" chutney powder
- In Tamil Nadu, the simplest, most traditional side-dish, which purists swear by, is the dry spice mixture known as milagai podi.
- Eating a dosa with chicken or mutton curry is also common among non-vegetarian households in Tamil Nadu.
Masala Dosa
A masala dosa is made by stuffing a dosa with a lightly cooked filling of potatoes, fried onions and spices.
The inventor of masala dosa is Kadandale Krishna Bhat of Woodlands hotel fame.[citation needed] He belonged to Kadandale village of karkala taluk of Udupi district in Karnataka.He invented masala dosa in present form to beat price rise of potato which was given as bhaji ( dry curry ) in a cup along with plain dosa. He added onions to potato ( batata) bhaji and placed them inside dosa , so that customers eating it do not reject them outright. His invention clicked and people became mad after masala dosa for its crispyness and mouth watering taste.It has become trade mark of south indian food all over world.
One variant of Masala dosa, the Mysore Masala Dosa, is served with both coconut and onion chutneys.
Variations on theme
Other types of Dosa are
- Egg Dosa : an omelette is spread on the dosa.
- Chilli Dosa : some idlly power is spread on the dosa.
- Onion Dosa : chopped and sautéd onions are spread on the dosa.
- Ghee Dosa : substitute ghee instead of oil while frying dosa.
- Roast : Spread dosa thinly and fry till crisp.
- Family Roast : Long dosa which can be spread over 2 or 3 feet.
Media
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External links
