VideoWiki/Dosa (Tutorial) | |
---|---|
File:En.Wikipedia-VideoWiki-Dosa.webm | |
Link to Commons | |
Steps for video creation | |
Step 1 | Preview my changes (10 sec) |
Step 2 | Upload to Commons (10 min) |
Introduction
A dosa is a cooked flat thin layered rice batter, originating from the South India, made from a fermented batter. It is somewhat similar to a crepe in appearance. Its main ingredients are rice and black gram ground together in a fine, smooth batter with a dash of salt.
History
Dosas are indigenous to South India; their exact birthplace in that region is a matter of conjecture.[1] According to historian Thankappan Nair, dosa originated in the Udupi town of present-day Karnataka.[2]
Connection to Tamil country
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.[3]
Preparation
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.[4] One home made plain dosa without oil contains about 112 calories, of which 84% is carbohydrates and 16% proteins.[5]
Fermentation process
The fermentation process increases the vitamin B and vitamin C content.[6]
Serving
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
Sambar, a lentil-based vegetable stew or chowder, cooked with dal and tamarind broth.
Chutney
Chutney: examples include coconut chutney (a semi-solid paste made up of coconut, dal (lentils), green chilli and mint or coriander)
Idli podi
Idli podi, a powder of chilli with spices and sometimes desiccated coconut, mixed with sesame oil or groundnut oil or ghee.
Indian pickle
Variations
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.
Related
There are many dosa like dishes, which are mostly popular in Asian countries. Some of them are;
Uttapam
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
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
Adai: 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
Appam, 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
Chakuli pitha: batter contains more black gram and less rice flour.
Apam balik
Apam balik: made from a mixture of flour, eggs, sugar, baking soda, coconut milk and water.
Jianbing
Jianbing: dosa-like dish made in China.
Bánh xèo
Bánh xèo: a dosa-like dish made in Vietnam.