|Dosa [In different Indic Languages (Alphabetically)]|
|Hindi:||Dosa (Hindi:डोसा )|
|Telugu:||Dosa / Minapattu (దోసె)|
The Dosa, also known as dhosai or thosai, is a South Indian crêpe made from rice and lentils. Dosa is a typical South Indian food, taken as breakfast or dinner, and is rich in carbohydrates and protein.
Characteristically the rice is very finely ground, moreso than in idli batter. Furthermore, the rice to lentil ratio varies in both. The rice can be uncooked and/or parboiled. The urad bean and rice can be replaced with highly refined wheat flour to make a maida dosa or semolina for a rava dosa.
The batter is then ladled in small amounts onto a hot greased skillet, where it is spread out into a thin circle and fried with oil or ghee until golden brown. The dosa may then be folded in half and served or rolled as in a wrap, but in both cases it is cooked on a single side. Alternatively, it may be flipped to cook on the other side and then served.
Dosas are typically served with a side dish which varies according to regional and personal preferences. More common side items include:
The ubiquitous Indian dish masala dosa has its origins in Udupi. A masala dosa is made by stuffing a dosa with a lightly cooked filling of potatoes, fried onions and spices. It wraps the dosa around a onion and potato curry.
One variant of the masala dosa, the Mysore masala mosa, 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 peculiarity lends itself to a unique taste and is something that is not found elsewhere. The red chutney usually has generous amounts of garlic (traditionally garlic is not used in masala dosa especially in the Brahmin community), and adds a nice flavor to the dosa when it is fried with ghee. In recent times this has become popular in other parts of Karnataka. Davanagere benne masala dose is another variant of the masala dosa from Karnataka. It is named after Davanagere in Karnataka. It is prepared by adding liberal doses of butter (benne) and also a potato filling (palya) that is unique. It is devoid mostly of any extra ingredients and is just mashed potato. The Rave dosa or Rava dosa is another variant which is made from semolina. Ragi dosa and Ade or Aday dosa are other variants that are native to Karnataka.
Other types of dosa include:
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:
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