Dosa

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Dosa
Breakfast or Supper
Dosai Chutney Hotel Saravana Bhavan.jpg
Dosa
Alternative name(s):
Dosé, Dosai, Dosay, Dosa, Dhosha, Thosay
Place of origin:
South India
Serving temperature:
soft crispy hot with sambar (dish) and chutney and vada
Main ingredient(s):
rice & black lentils batter
Variations:
masala dosa, rava dosa, onion dosa, neer dosa, paneer dosa
Recipes at Wikibooks:
Cookbook Dosa
Media at Wikimedia Commons:
Wikimedia Commons  Dosa
 
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Dosa
Breakfast or Supper
Dosai Chutney Hotel Saravana Bhavan.jpg
Dosa
Alternative name(s):
Dosé, Dosai, Dosay, Dosa, Dhosha, Thosay
Place of origin:
South India
Serving temperature:
soft crispy hot with sambar (dish) and chutney and vada
Main ingredient(s):
rice & black lentils batter
Variations:
masala dosa, rava dosa, onion dosa, neer dosa, paneer dosa
Recipes at Wikibooks:
Cookbook Dosa
Media at Wikimedia Commons:
Wikimedia Commons  Dosa

Dosa (Kannada: ದೋಸೆ, Tamil: தோசை,Telugu: దోసె,Malayalam: ദോശ,Sinhala: තෝසේ), also called Chatamari in Newari, is a fermented crepe or pancake made from rice batter and black lentils. This staple dish is widely popular in all southern Indian states Karnataka, Andhra Pradesh, Tamil Nadu and Kerala, as well as being popular in other countries like Sri Lanka, Malaysia and Singapore.[1]

History[edit]

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

Orthography and transliteration[edit]

There are various ways of transliterating dosa:"cheela", dosé, dosai, dhosa, dosey, dosay, doza, dozé, dozai, dhoza, dozey, dozay, thosa, thosé, thosai, "chila", thhosa, thosey, thosay, thoza, thozé, thozai, thhoza, thozey, and thozay.

Nutrition[edit]

Dosa, a common breakfast dish[7] and street food,[8] is rich in carbohydrates, and contains no sugar or saturated fats. As its constituent ingredients are rice and lentils, it is gluten-free and contains protein.[7][9] The fermentation process increases the vitamin B and vitamin C content.[10][11] There are also instant mix products for making dosa, with somewhat lower nutritional benefits.[12]

Basic preparation[edit]

Dosa making

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 4:1 or 5:1. The batter is allowed to sit overnight and ferment. Sometimes a few fenugreek seeds are added to the rice-dal mixture. The 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. A dosa is served hot, either folded in half or rolled like a wrap.

Serving methods[edit]

Cheese dosa served with sambar and fresh coconut chutney.

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:

Variations[edit]

Home made neer dosa with thick coconut chutney

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.

Masala dosa[edit]

Masala dosa as served in Kuala Lumpur, Malaysia
Masala dosa showing potato masala filling

A masala dosa is made by stuffing a dosa with a lightly cooked filling of potatoes, fried onions and spices. The dosa is wrapped around an onion and potato curry or sabji[clarification needed] and is originally invented by Udupi Hotels (Diana Hotel),[27] It is listed as number 49 on World's 50 most delicious foods complied by CNN Go in 2011.[28] It is also cited as top ten tasty foods of the world (2012).[citation needed]

Before it was invented, plain dosa was served with potato curry (liquified mashed potato) without onions in a separate cup. During a shortage of potatoes,[citation needed] a method was created in which potato was mashed and sautéed with onions with other spices. This was then placed inside the dosa instead of in a separate cup to hide the onions, which are not eaten by orthodox Hindus and Jains.[citation needed] This came to be known as masala dosa, from the sautéeing of spices (masala) during the preparation of the potato palya.[citation needed]

Some variants are:

In Bangalore, the masala dosa is usually served with a red chutney applied to its inside surface. The red chutney usually has generous amounts of garlic.

Similar foods[edit]

Gallery[edit]

See also[edit]

References[edit]

  1. ^ http://www.lonelyplanet.com/singapore/singapore-city/restaurants/indian-vegetarian/dosa-corner
  2. ^ K. T. Achaya. The Story of Our Food. Universities Press. p. 80. ISBN 81-7371-293-X. 
  3. ^ Raja M - The dosa, like most other south Indian culinary exports, is often linked to Udipi, a small temple town in the state of Karnataka. "India's new offering to curry Western flavor". Asia Times, June 24, 2004. Retrieved 2010-08-23. 
  4. ^ Lisa Rayner (2009). Wild Bread: Hand-baked Sourdough Artisan Breads in Your Own Kitchen (First ed.). Lifeweaver LLC Flagstaff, AZ. p. 132. ISBN 978-0-98006081-2. 
  5. ^ Pat Chapman (2007). India: Food & Cooking: The Ultimate Book on Indian Cuisine. New Holland Publishers (UK) Ltd. p. 40. ISBN 978 184537 619 2. 
  6. ^ P. Thankappan Nair and Punthi Pustak (2004). South Indians in Kolkata: history of Kannadigas, Konkanis, Malayalees, Tamilians, Telugus, South Indian dishes, and Tippoo Sultan's heirs in Calcutta. p. 396. ISBN 81-86791-50-7. 
  7. ^ a b "Eat healthy: dosa". livestrong.com. Retrieved 2011-05-21. 
  8. ^ Dalal, Tarla. Mumbai Roadside Snacks. Sanjay & Co. p. 3. ISBN 978-81-89491-66-6. 
  9. ^ Srilakshmi, B. (2006) [2002]. Nutrition Science (Revised 2nd ed.). New Age International (formerly Wiley Eastern Ltd.). p. 403. ISBN 978-81-224-1633-6. Retrieved 2011-05-22. 
  10. ^ Pal, Dr J. S. (December 2006). "Traditional Indian Foods: Physio-Chemical Aspects". PFNDAI Bulletin: 3. Retrieved 2012-08-30. 
  11. ^ Nutrition and Dietetics - Higher Secondary - First Year. Directorate of School Education, Government of Tamil Nadu. 2004. p. 31. Retrieved 2012-08-30. 
  12. ^ "Calories in Dosa (Pan Cake)". calorie count. Retrieved 2011-05-21. 
  13. ^ Recipe Preparation
  14. ^ [1]
  15. ^ Preparation
  16. ^ [2]
  17. ^ Recipe Preparation
  18. ^ http://ramyasrecipe.blogspot.in/2011/07/neer-dosa.html
  19. ^ http://veggiecookbook.wordpress.com/2007/09/21/neer-dosa-with-spicy-fire-roasted-tomato-chutney/
  20. ^ http://showmethecurry.com/allergy_free/neer-dosa-south-indian-crepe.html
  21. ^ http://www.spicytreats.net/2011/10/neer-dosa-n-spicy-tomato-chutney.html
  22. ^ http://udupi-recipes.blogspot.in/2012/10/upp-huli-dosa-recipe.html
  23. ^ http://redchillies.us/2013/02/06/uppu-huli-dosa-spicy-sour-red-dosa/
  24. ^ http://www.itslife.in/vegetarian-recipes/breakfast/dosa-idli/uppu-huli-dose
  25. ^ http://www.ruchiruchiaduge.com/2008/07/uppu-huli-dose.html
  26. ^ http://fantasycookblog.blogspot.in/2008/03/spicy-sour-dosa-uppu-huli-dose-ramya.html
  27. ^ specifically Diana Hotel. The Rough Guide to South India By David Abram, Nick Edwards. Pub:Rough Guides (2004) Page 254. ISBN : 1843531038, 9781843531036 [3]
  28. ^ CNN Go World's 50 most delicious foods 21 July 2011. Retrieved 2011-10-11

External links[edit]