The Dosa (alternate spellings - Dose, Do-Say, Dosai) is a savoury South Indian crêpe. The actual name should be Dose. Dosa is an incorrect name that is now so prevalent that people recognize this snack with it and restaurant industry has accepted it. This snack is also a typical South Indian breakfast and is considered nutritious because it not only provides the right amount of carbohydrates and proteins in the morning, but also is low-fat or fat free. This may not apply to what is served in a restaurant since butter and ghee are liberally used along with other ingredients to add to the tase.
Preparation
Regular Dosa batter is made from lentils and rice blended with water and left to ferment overnight. (The same batter, slightly modified, 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 may optionally be 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- Curry made of soft boiled lentils and selection of cut vegetables.
- "wet" chutneys, often coconut chutney — a semi-solid paste usually made of coconut, dhal, green chilies, and mint or cilantro.
- "dry" chutney powder created with spices and desiccated coconut.
- Indian pickle
- 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.
One variant of the Masala Dosa, the Mysore Masala Dosa, is served with both coconut and onion chutneys. In Bangalore, the masala Dosa is usually served with a red chutney applied to its inside surface; this is a peculiarity that lends it a unique taste and is something that is not found elsewhere. In recent times this has caught on in other parts of Karnataka. Masala Dosa is also used in the making of Khakhra, a roasted Gujarati Indian bread or snack.
Dosa Variations
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.
- Butter Dosa - substitute butter instead of oil while frying Dosa and a small amount on top of it while serving.
- Roast - Spread Dosa thinly and fry till crisp.
- Family Roast - Long Dosa which can be spread over 2 or 3 feet.
- Paper Dosa - Long and very thin delicate Dosa which can be spread over 2 feet.
Though Dosai typically refers to the version made with rice and lentils, many other versions of Dosai exist and are popular in varying degrees. This is sometimes specific to a region in India. Some common ones are:
- Rava Dosai - made with Rava or semolina, which doesnt need fermentation and is usually considered a fast snack/tiffin.
- Wheat Dosai - made with wheat flour, and served with coconut chutney.
- Vella Dosai - a sweet Dosai made of Jaggery[citation needed], with Ghee/Neyyi.
- Ragi Dosai - made of ragi or millet flour, usually considered "a poor man's fare".
- Muttai Dosai - eggs are added to the regular batter; the word Muttai in Tamil means "egg".
- Set Dose - A popular type of Dosas in Karnataka. This Dosa which is cooked only on one side is served in a set of two and hence the name.
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