Dosa

Dosas originated in South India; their exact birthplace in that region is a matter of conjecture.[1] In ancient times the millets were the staple food of South Indian region and not the paddy/rice. From ancient literature, scriptures and stone edicts it can be found that the rice originated from Ancient Tamilakam. The ancient Chola Nadu region is known to be the rice bowl. Most of the present day dishes like idli, dosai, appam, pittu/puttu are referenced in the ancient Tamil Sangam literature. Rice based dishes spread to rest of the South Indian region from Tamilakam. According to food historian K. T. Achaya, dosa (as dosai) was already in use in the ancient Tamil country around the 1st century AD, as per references in the Sangam literature.[2] According to historian P. Thankappan Nair, dosa originated in the Udupi town of present-day Karnataka.[3][4]

In popular tradition, the origin of the dosa is linked to Udupi, probably because of the dish's association with the Udupi restaurants.[1] Also, the original Tamil dosai was softer and thicker. The thinner and crispier version of dosai was first made in present-day Karnataka.[5] A recipe for dosa (as dosaka) can be found in Manasollasa, a 12th-century Sanskrit encyclopedia compiled by the Chalukya king Someshvara III, who ruled from present-day Karnataka.[6]

After the Independence of India, South Indian cuisine became gradually popular in the North. In Delhi the Madras Hotel[7] in Connaught Place became a landmark that was one of the first restaurants to serve South Indian cuisine.[8] It arrived in Mumbai with the Udupi restaurants in the 1930s.[9]

Dosa with chutney and sambar with sauteed potato filling in a restaurant

Dosa served with sauteed potatoes.

Dosa is the Anglicized name of a variety of South Indian names for the dish, for example dosai in Tamil, dose in Kannada and dosa in Malayalam.

The standard transliterations and pronunciations of the word in various South Indian languages are as follows:

Dosa is high in carbohydrates and contains no added sugars or saturated fats. As its key ingredients are rice and black gram, it is also a good source of protein.[11] One home made plain dosa without oil contains about 112 calories, of which 84% is carbohydrate and 16% protein.[12] The fermentation process increases the vitamin B and vitamin C content.[13] There are instant mix products for making dosa which usually contain higher levels of rice.

A mixture of rice and black gram that has been soaked in water is ground finely to form a batter. Some add a handful of soaked fenugreek seeds. The proportion of rice to lentils is generally 3:1 or 4:1. The batter is allowed to ferment overnight, before being mixed with water to get the desired consistency. The batter is then ladled onto a hot tava (griddle) greased with oil or ghee (clarified butter). It is spread out with the base of a ladle or bowl to form a pancake. It can be made either to be thick like a pancake, or thin and crispy. A dosa is served hot, either folded in half or rolled like a wrap. It is usually served with chutney and sambar. The mixture of black grams and rice can be replaced with highly refined wheat flour or semolina.

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  Rice batter
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  Batter poured on a tava griddle
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  Batter being spread uniformly
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  After being cooked for some time

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
• Chutney: examples include coconut chutney (a semi-solid paste made up of coconut, dal (lentils), green chilli and mint or coriander)
• There are varieties of chutney served along with Dosa[14]
• Idli podi or milagaipodi (in Tamil): a lentil powder with spices and sometimes desiccated coconut, mixed with sesame oil or groundnut oil or ghee
• Indian pickles

The most popular version is the masala dosa, with a filling of the potato masala. Mysore masala is the spicier version of it. Sada (plain) is without filling; paper dosa is a thin and crisp version. Rava dosa is made crispier using semolina.[15] Newer recipes have been developed that use fusion, like Chinese dosa, cheese dosa, paneer dosa and many more.[16]

Though dosa typically refers to the version made with rice and lentils, many other versions exist.

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  Masala dosa severed traditionally with chutney, sambar, sauteed potato filling
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  Uttapam is one of the many varieties of dosa prepared in India and served for breakfast.
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  Urad plain dosa
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  Wheat flour dosa
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  Plain dosa
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  Paper roast, a wafer-thin crispy dosa, served in restaurants
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  Ghee roast
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  Butter dosa, known as benne dose in Karnataka. Predominantly famous as "Davanagere benne dose" associated with Davanagere district.
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  Pesarattu (moong dal dosa) and ginger chutney in Andhra Pradesh
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  Mangalorian neer dosa popular in South Canara districts, Karnataka
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  Kambu (bajra/pearl millet) dosa
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  Rava dosa (finger millet) made from sooji rava flour, more popular in Karnataka and Udupi restaurants in Mumbai
• 
  Godi mau dosa (wheat dosa)
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  Ragi dosa made of ragi flour mixed with small portions of rice and urad dal
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  Uthappam or utthapa, a version with onion, chilli and tomato
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  Methi dosa on a pan, known as vendhyam dosai in Tamil Nadu
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  Masala dosa at a street food center in Hyderabad
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  "Table dosa" which covers almost half of the table
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  Indian street dosa masala in Varanasi, India
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  Onion dosa, with coconut chutney and aloo curry

Masala dosa

Main article: Masala dosa

Masala dosa as served in Kuala Lumpur, Malaysia

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 masala.

• Uttapam: a dosa-like dish made from the same batter. Unlike a dosa, which is crisp and unlike relatively soft crepes, it is a thick pancake mostly topped with diced onions, tomatoes, cilantro or cheese. Uttapam is sometimes characterized as an Indian pizza.
• Pesarattu: in Andhra Pradesh and Telangana, a dosa-like preparation prepared from green gram, which is typically served with a ginger and tamarind chutney
• Adai: From Tamilnadu a dosa-like dish prepared from a combination of toor dal, rice, curry leaves, red chillies and asafoetida. The batter is not fermented. Usually eaten with jaggery or aviyal.
• Appam/aappam/hopper: a pancake prepared from a combination of patted rice batter. The center is thicker and the outer rim is very thin. Served with sweet coconut milk.
• Chakuli pitha: batter contains more black gram and less rice flour
• Apam balik: made from a mixture of flour, eggs, sugar, baking soda, coconut milk and water.
• Jianbing: dosa-like dish made in China
• Bánh xèo: a dosa-like dish made in Vietnam.
• Chebab, a Middle Eastern rice pancake

• List of fermented foods
• List of Indian breads
• List of pancakes
• Mangalorean cuisine
• Udupi cuisine
• Tamil cuisine
• Cuisine of Kerala

• Media related to Dosa at Wikimedia Commons
• Dosa at Wikibook Cookbooks