A dosa (also dosai or dosha) is a thin pancake or crepe, originating from South India, made from a fermented batter predominantly consisting of lentils and rice. It is somewhat similar to a crepe in appearance, although savoury flavours are generally emphasized (sweet variants also exist). Its main ingredients are rice and black gram, ground together in a fine, smooth batter with a dash of salt, then fermented. Dosas are a common dish in South Indian cuisine, but now have become popular all over the Indian subcontinent. Dosas are served hot along with chutney by tradition and sambar in recent times. Other accompaniments include chutney powder (a fine groundnut and lentil powder).
|Place of origin||South India|
|Main ingredients||Rice and black gram|
|Variations||Masala dosa, rava dosa, ghee roast dosa, neer dosa and many more|
Dosas originated in South India; their exact birthplace in that region is a matter of conjecture. 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. According to historian P. Thankappan Nair, dosa originated in the Udupi town of present-day Karnataka.
In popular tradition, the origin of the dosa is linked to Udupi, probably because of the dish's association with the Udupi restaurants. Also, the original Tamil dosai was softer and thicker. The thinner and crispier version of dosai was first made in present-day Karnataka. 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.
After the Independence of India, South Indian cuisine became gradually popular in the North. In Delhi the Madras Hotel in Connaught Place became a landmark that was one of the first restaurants to serve South Indian cuisine. It arrived in Mumbai with the Udupi restaurants in the 1930s.
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. One home made plain dosa without oil contains about 112 calories, of which 84% is carbohydrate and 16% protein. The fermentation process increases the vitamin B and vitamin C content. 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.
- Rice batter
- Batter poured on a tava griddle
- Batter being spread uniformly
- 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:
- 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
- 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. Newer recipes have been developed that use fusion, like Chinese dosa, cheese dosa, paneer dosa, pizza dosa and many more.
Though dosa typically refers to the version made with rice and lentils, many other versions exist.
|Masala dosa||spiced potatoes tucked inside the dosa with red chutney smeared over the dosa.|
|Oats dosa||healthy, crisp and lacy instant dosa made with oats.|
|Set dosa||very spongy, soft and light, served in a set of 3 dosa per serving.|
|Plain dosa||Dosa served with only chutney and sambar and no filling.|
|Ghee roast||(Nei Dosai in Tamil) Plain Dosa cooked with Ghee instead of oil and usually with no filling.|
|Egg dosa||(Muttai Dosai in Tamil) A thicker base of Dosa topped with beaten egg, or beaten egg is added to batter before cooking.|
|KaRi dosai||A Tamil Nadu specialty with a dosa of thicker base topped with cooked meat, usually chicken or mutton.|
|Paneer dosa||spiced paneer filling inside the dosa.|
|Palak dosa||layered with palak (spinach) paste inside the folds of dosa.|
|Mini soya dosa||soya milk and wheat flour|
|Pesarattu (green dosa)||green gram|
|Light white dosa||rice and coconut|
|Kadapa karam dosa||Rice flour fermented overnight and mixed with sodium carbonate. The topping is a mixture of onion and chili paste (called yerra karam) and a chutney made with tomato and flour made in a gravy of curd. It is also occasionally topped with fried gram powder.|
|Mysore masala dosa||rice, black gram, fenugreek seeds|
|Onion rava dosa||Semolina, rice flour|
|Ragi wheat dosa||Ragi, whole wheat flour|
|Rava dosa||rava or sooji (semolina)|
|Benne dose||butter ('benne' in Kannada) ('vennai' in Tamil)
Predominantly famous as "Davanagere benne dose" associated with Davanagere district in Karnataka.
|Neer dosa||watery rice batter|
|Vodu dose or Kappa roti||Vodu dose or Kappa roti is made from rice, fenugreek seeds, grated coconut, thinly flattened rice and sometimes leftover cooked rice is also added.
It is non fermented type of dosa. It is cooked on a earthen pan that has a rounded bottom. It is fluffy and appears like a bread. It is cooked without the use of oil.
|Amboli, ghavan, dhirde||In coastal parts of Maharashtra, variations known as amboli, ghavan and dhirde (or dhirade) exist. Amboli and ghavan (like dosa) are thin rice crêpes prepared with fermented batter, while dhirde is prepared with unfermented batter.|
|Buttermilk dosa||Semolina, maida, buttermilk|
|Jaggery dosa||Rice flour, maida, grated coconut, jaggery|
|Garlic cheese Dosa||Plain Dosa with thinly chopped garlic,coriander and grated cheese as a filling||-|
- Masala dosa severed traditionally with chutney, sambar, sauteed potato filling
- Uttapam is one of the many varieties of dosa prepared in India and served for breakfast.
- Urad plain dosa
- Wheat flour dosa
- Plain dosa
- Paper roast, a wafer-thin crispy dosa, served in restaurants
- Ghee roast
- Butter dosa, known as benne dose in Karnataka. Predominantly famous as "Davanagere benne dose" associated with Davanagere district.
- Pesarattu (moong dal dosa) and ginger chutney in Andhra Pradesh
- Mangalorian neer dosa popular in South Canara districts, Karnataka
- Kambu (bajra/pearl millet) dosa
- Rava dosa (finger millet) made from sooji rava flour, more popular in Karnataka and Udupi restaurants in Mumbai
- Godi mau dosa (wheat dosa)
- Ragi dosa made of ragi flour mixed with small portions of rice and urad dal
- Uthappam or utthapa, a version with onion, chilli and tomato
- Methi dosa on a pan, known as vendhyam dosai in Tamil Nadu
- Masala dosa at a street food center in Hyderabad
- "Table dosa" which covers almost half of the table
- Indian street dosa masala in Varanasi, India
- Onion dosa, with coconut chutney and aloo curry
- Set dosa, a set of 3 dosas with coconut chutney, curry and Mysore Bajji
- 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
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- refer the link http://www.chitrasfoodbook.com/2014/10/35-chutney-recipes-side dish-for-idli.html
- A Beginner’s Guide to the Great Wide World of Indian Dosa, Priya Krishna and Shailendra Krishna, October 6, 2016
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