DOSA
It is a common breakfast dish, and street food The dosa is rich in carbohydrates, contains no salt, sugar or saturated fats and its constituent ingredients of rice and lentils mean that it is gluten-free and contains protein. The fermentation process increases the vitamin B and vitamin C content. There are also instant mix products for making dosa, with somewhat lower nutritional benefits.
The street food variants may contain contaminants or otherwise undesirable additions, such as relatively high levels of copper.
Preparation
Rice is ground finely to form a batter. 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 griddle ( a thava) greased with oil or ghee (clarified butter). It is spread out evenly with the base of a ladle or bowl to form a pancake. It is flipped to heat both crusts and removed from the griddle when the crust becomes dry. Dosa are served hot, either folded in half or rolled like a wrap.
Side Items
Different types of Dosa:
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.
It is a common breakfast dish, and street food The dosa is rich in carbohydrates, contains no salt, sugar or saturated fats and its constituent ingredients of rice and lentils mean that it is gluten-free and contains protein. The fermentation process increases the vitamin B and vitamin C content. There are also instant mix products for making dosa, with somewhat lower nutritional benefits.
The street food variants may contain contaminants or otherwise undesirable additions, such as relatively high levels of copper.
Preparation
Rice is ground finely to form a batter. 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 griddle ( a thava) greased with oil or ghee (clarified butter). It is spread out evenly with the base of a ladle or bowl to form a pancake. It is flipped to heat both crusts and removed from the griddle when the crust becomes dry. Dosa are served hot, either folded in half or rolled like a wrap.
Side Items
- Sambar.
- Wet chutney: examples include coconut chutney (a semi-solid paste made up of coconut, dal (lentils), green chilli and mint or coriander)
- Dry chutney: a powder of spices and desiccated coconut.
Different types of Dosa:
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.
- Chilli dosa: spread with chilli powder.
- Open dosa: chutney powder is spread on it while cooking. Before serving spiced & mashed potato is placed on top.
- Onion dosa: spread with chopped and sautéed onions.
- Ghee (thuppa/neyyi) dosa: ghee is used instead of oil while frying.
- Butter dosa: butter is used instead of oil when frying and a small amount is placed on top of it when serving.
- Roast: the dosa is spread thinly and fried until crisp.
- Kerala dosa: a different kind of traditional dosa, that is small, thick, soft and spongy. It is more like a pancake and somewhat similar to appam, but dal is used in the batter for appams and appams are not flat.
- Family roast: a long dosa which can be spread over 2 or 3 feet.
- Paper dosa: a long and very thin delicate dosa which can be spread over 2 feet.
- Green dosa: stuffed with fresh vegetables and mint chutney.
- Chow-chow dosa: stuffed with (Indian flavored) Chinese noodles.
- Masala dosa: stuffed with spiced potatoes.
- Methi dosa: flavoured with fenugreek.
- Cone dosa: shaped like a cone.
- Rava dosa: made with rava (semolina), which doesn't need fermentation and is usually considered a snack or fast food.
- Wheat dosa: made with wheat flour, and served with coconut chutney
- Vella dosa: made of jaggery with ghee or neyyi.
- 'Ragi dosa: made of ragi or millet flour, usually considered "a poor man's fare".
- Muttai dosa: eggs are added to the regular batter; the word muttai in Tamil means "egg".
- Uttapam: thick round dosa in Tamilnadu.
- Set dose: a popular type of dosa in Karnataka, which is cooked only on one side and is served in a set of two to three, hence the name.
- Benne dose: similar to masala or set dosa but smaller in size. Served with liberal helpings of butter sprinkled on it. It is said to have originated in the Davanagere district of the state of Karnataka
- Cabbage dosa: made out of cabbage. Paste is prepared with rice, red chillies, Asfotedia and Turmeric. Once the batter is ready, cabbage cut into small pieces is added to the paste and left for about 30 mins. Once this is done, the batter is poured and the dosa is made crisp.
- Neer dosa: prepared from rice, unique to Dakshina Kannada, Udupi and Uttara Kannada district.
- 70 MM dosa: similar to Masala dosa, but it is bigger in size, about 60 cm in diameter.
- American chop suey dosa: served with a filling of fried noodles and tomato ketchup.
- Uppu puli dosa: made by adding uppu (salt) and Puli (tamarind) to the batter. It is a part of Udupi cuisine.
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