Dosa

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Dosa/தோசை
Dosai Chutney Hotel Saravana Bhavan.jpg
Dosa/தோசை
Alternative names
Dosé, Dosai, Dosay, Dosa, Dhosha, Thosay
TypeBreakfast or Supper
Place of origin
South India
Serving temperature
soft crispy hot with sambar (dish) and chutney and vada
Main ingredients
rice & black lentils batter
Variationsmasala dosa, rava dosa, onion dosa, neer dosa, paneer dosa
Cookbook:Dosa/தோசை  Dosa/தோசை
 
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This article is about a type of food. For the notion of "doṣa" (bodily humor) in Newari medicine, see dosha.
Dosa/தோசை
Dosai Chutney Hotel Saravana Bhavan.jpg
Dosa/தோசை
Alternative names
Dosé, Dosai, Dosay, Dosa, Dhosha, Thosay
TypeBreakfast or Supper
Place of origin
South India
Serving temperature
soft crispy hot with sambar (dish) and chutney and vada
Main ingredients
rice & black lentils batter
Variationsmasala dosa, rava dosa, onion dosa, neer dosa, paneer dosa
Cookbook:Dosa/தோசை  Dosa/தோசை

Dosa Tamil: தோசை, Kannada: ದೋಸೆ, Telugu: దోస,Malayalam: ദോശ,Sinhala: තෝසේ), is a fermented crepe or pancake made from rice batter and black lentils. This staple dish is widely popular in all southern Indian states Tamil Nadu, Andhra Pradesh, Karnataka 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 the word dosa. The standard transliterations and pronunciations in various South Indian languages is shown in the table below.

scripttransliterationpronunciation
Telugu: దోసdōsa[d̪oːsa]
Kannada: ದೋಸೆdōse[d̪oːse]
Tamil: தோசைtōcai[t̪oːsʌj]
Malayalam: ദോശdōśa[d̪oːɕa]
Sinhala: තෝසේtōsē[t̪oːseː]

Various non-standard spellings are used, including dosé, dosai, dhosa, dosey, dosay, doza, dozé, dozai, dhoza, dozey, dozay, thosa, thosé, thosai, thhosa, thosey, thosay, thoza, thozé, thozai, thhoza, thozey and thozay.

Nutrition[edit]

ಅಕ್ಕಿ ಸಂಪಣೆ / rice batter - A thick batter for Cuisine of Karnataka Dosé

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 Urad Dal (Vigna mungo), it is gluten-free and becomes a complete protein.[7][9] The fermentation process increases the vitamin B and vitamin C content.[10][11] There are also instant mix products for making dosai, with somewhat lower nutritional benefits.[12]

Basic preparation[edit]

Dosa making

A mixture of rice and urad dal or ulundu 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 (adding a pinch of yeast helps). After the overnight fermentation, save some of the batter (in the refrigerator) as a starter culture for the next batch (since it is a sourdough culture, and acid, it should keep about a week). Sometimes a few fenugreek seeds are added to the rice-urad 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 dosai, or semolina for a rava dosai.

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 dosai is served hot, either folded in half or rolled like a wrap. It is also served usually with aloo curry, chutney, or sambar.

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]

Butter Masala dosa served with coconut chutney, sambar and ghee
Home made neer dose with thick coconut chutney
Wheat batter mixed with fenugreek leaves, spread on a griddle.

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 dose[edit]

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

A masala dose is a south Indian delicacy made by stuffing a dose with a lightly cooked filling of potatoes, fried onions and spices. The dose is wrapped around an onion and potato curry or masala.

It is listed as number 49 on World's 50 most delicious foods compiled by CNN Go in 2011.[24]

Some variants are:

In Bangalore, the masala dose 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 Dosai (Pan Cake)". calorie count. Retrieved 2011-05-21. 
  13. ^ Recipe Preparation
  14. ^ Recipe Preparation
  15. ^ http://ramyasrecipe.blogspot.in/2011/07/neer-dosa.html
  16. ^ http://veggiecookbook.wordpress.com/2007/09/21/neer-dosa-with-spicy-fire-roasted-tomato-chutney/
  17. ^ http://showmethecurry.com/allergy_free/neer-dosa-south-indian-crepe.html
  18. ^ http://www.spicytreats.net/2011/10/neer-dosa-n-spicy-tomato-chutney.html
  19. ^ http://udupi-recipes.blogspot.in/2012/10/upp-huli-dosa-recipe.html
  20. ^ http://redchillies.us/2013/02/06/uppu-huli-dosa-spicy-sour-red-dosa/
  21. ^ http://www.itslife.in/vegetarian-recipes/breakfast/dosa-idli/uppu-huli-dose
  22. ^ http://www.ruchiruchiaduge.com/2008/07/uppu-huli-dose.html
  23. ^ http://fantasycookblog.blogspot.in/2008/03/spicy-sour-dosa-uppu-huli-dose-ramya.html
  24. ^ CNN Go World's 50 most delicious foods 21 July 2011.

External links[edit]