Dosa 359147 225530228 2008-07-14T04:28:15Z 69.140.212.143 Removed an unnecessary part. {{Unreferenced|date=August 2007}} {| cellpadding=3px cellspacing=0px bgcolor=#f7f8ff style="float:right; border:1px solid #ccd2d9; margin:5px" |colspan=2 align=center style="border-top:1px solid #ccd2d9"|[[Image:Dosa-chutney-sambhar.jpg|300px|A plate of dosa with chutney and sambhar]] |- !style="background:#ccf; border-bottom:1px solid #ccd2d9" colspan=2|Dosa [In different Indic Languages (Alphabetically)] |- |- |align=right width=100px|[[Tamil language|Tamil]]:||Dosai (Tamil:தோசை) |- |align=right width=100px|[[Bangla language|Bangla]]:||Chapri |- |align=right width=100px|[[Hindi language|Hindi]]:||Dosa (Hindi:डोसा ) |- |align=right width=100px|[[Kannada language|Kannada]]:||Dose ([[Kannada]]:ದೋಸೆ) |- |align=right width=100px|[[Konkani language|Konkani]]:||Pollo [[Devnagri]]:पॉळॉ) |- |align=right width=100px|[[Malayalam language|Malayalam]]:||Dosha ([[Malayalam]]:ദോശ) |- |align=right width=100px|[[Marathi language|Marathi]]:||width =100 px|Ghavan/Dheerda |- |align=right width=100px|[[Telugu language|Telugu]]:||Dosa / Minapattu ([[telugu]]:దోసె) |- |align=right width=100px|[[Tulu language|Tulu]]:||Dose |- {{For|the term as used in [[Ayurveda]]|Dosha}} The '''dosa''' - Tamil தோசை (also known as '''dosai''') is a [[South Indian culture#Cuisine|South Indian]] [[crêpe]]. This food, rich in [[carbohydrate]]s and [[protein]]s, is a typical South Indian food taken as breakfast or dinner. It is first noted in the sangam Literature of Tamil language dated to the Christian era. == Preparation == [[Image:dosa-making.jpg|thumb|right|Dosa making]] Regular dosa [[batter]] is made from [[rice]] and split, skinned [[urad bean]] (black lentil) blended with water and left to ferment overnight. A modified form of the same batter can be used to make [[idli]]s. Typically, the rice in idli batter is more coarsely ground than in dosa batter, in which the rice is very finely ground. Furthermore, the rice-to-lentil ratio varies in both. The rice can be uncooked and/or [[parboil]]ed. 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 (cooking)|batter]] is then ladled in small amounts onto a hot [[grease]]d [[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 it may be flipped to cook on the other side and then served. == Serving methods == Though considered a [[breakfast]] dish, dosas are also eaten at other times of day. Those with wheat allergies or [[gluten]] [[intolerance]] will find the dosa a nice addition to their diets. They can be stuffed with vegetables, meats and sauces to create a quickly prepared meal. Dosas are typically served with a [[side dish]] which varies according to regional and personal preferences. More common side items include: * [[Sambar (dish)|sambar]] * wet [[chutney]]s, often coconut chutney — a semi-solid paste usually made of [[coconut]], [[dal]], green chilies, and mint or [[coriander]] (cilantro) * dry chutney pudi or powder of spices and desiccated coconut * [[Indian pickle]] * [[milagai podi]], fry dry [[chilli]]es, dal, [[asafoetida]], [[salt]] and grind coarsely * [[chicken]] or [[Goat#Meat|mutton]] [[curry]] (commonly served in non-vegetarian households in [[Tamil Nadu]] and [[Kerala]]) * [[curd]] with chilli powder topping * Muddha Pappu(dal) with large amount of [[ghee]] (the traditional way of eating dosa in many parts of [[Andhra Pradesh]]) ==Masala dosa== [[Image:Masala_Thosai.jpg|thumb|''Masala thosai'' as served in [[Kuala Lumpur]], [[Malaysia]]]] 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 [[potato|potatoes]], fried [[onion|onions]] and [[spice|spices]]. 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. ==Dosa variations== [[Image:Neer_dosa03.jpg|200px|thumb|right|Home made [[Neer dosa]] with thick coconut chutney]] Other types of dosa include: * ''Egg dosa'' - a dosa spread with an [[omelette]]. * ''Chilli dosa'' - chilli powder is spread on the dosa. * ''Onion dosa'' - chopped and [[sautéing|sautéd]] onions are spread on the dosa. * ''Ghee (thuppa/neyyi) dosa'' - [[ghee]] is used instead of oil while frying the dosa. * ''Butter dosa'' - [[butter]] is used instead of oil while frying dosa and a small amount on top of it while serving. * ''Roast'' - the dosa is spread thinly and fried until crisp. * ''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'' - a dosa stuffed with fresh vegetables and mint chutney. * ''Chow-chow dosa'' - a dosa stuffed with (Indian flavored) Chinese noodles. * ''Cheese dosa'' - a dosa stuffed with cheese. * ''Masala dosa'' - a dosa stuffed with spiced potatoes (famous in [[South India]]) [[Image:GntRavvaDosa.jpg|right|thumb|200px|[[Rava dosa]] served at a hotel in [[Guntur]].]] 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 dosa]] - made with rava or [[semolina]], which doesn't need fermentation and is usually considered a fast snack/tiffin. * ''Wheat dosa'' - made with [[wheat]] [[flour]], and served with [[coconut]] chutney,mysore masala dosa * ''Vella dosa'' - a sweet dosai made of jaggery{{Fact|date=February 2007}}, with ghee/neyyi. * ''Ragi dosa'' - 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 language|Tamil]] means "egg". * ''Set dose'' - a popular type of dosa in [[Karnataka]], which is cooked only on one side and is served in a set of two, hence the name. * ''[[Neer dosa]]'' - a dosa prepared from rice unique to [[Dakshina Kannada]] and [[Uttara Kannada]] districts. * ''[[Pesarattu]]'' - a dosa prepared from moong dal; [[Andhra Pradesh|Andhra]] special. The variations include a) making from soaked whole moong seeds (along with green cover), which gives a greenish tint to the Dosa, and, b) making with yellow coloured moong dal (green cover removed and dal is refined), which gives a fine golden yellow tint to the dosa when roasted. Both these forms are famous in Andhra Pradesh, and are typically served with chutney made from Ginger and Tamarind. * ''[[Adai]]'' - a dosa prepared from a combination of dals namely Urad, Channa & Moong dal. * ''[[Appam]]'' - a dosa prepared from a combination of patted rice (Avalakki), rice & yogurt. == Instant dosai == Packs of readymade "instant" dosai batter are available all over India. These are typically available in 500g and 1kg denominations, and are ready to be spread onto a hot plate (in some cases requiring addition of salt or water first). Typically, instant dosai batter can also be used to make idlis (see [[Idli]]). == Media == {{multi-video start}} {{multi-video item|filename=Dosa preparation.ogg|title=Preparation of a Dosa|description= A colour film with sound showing a plain dosa being prepared. (2.5[[Megabyte|MB]], [[ogg]]/[[Theora]] format).|format=[[Theora]]}} {{multi-video end}} ==Spelling== There are various ways to transliterating ''dosa'': dhosa, dosay, dosai, dhosai, tosai, thosai (used in [[Malaysia]] and [[Singapore]]). == External links == {{commonscat|Dosa}} {{cookbook}} *[http://www.primetamil.com/cook.php Rava Dosa Recipes] *[http://hungrybangalore.com/hb/html/receipe/recipeIndex.html Masala, Onion, Rava, Set Dosa Recipes] *[http://www.top-indian-recipes.com/indian-dosa-recipes.htm Dosa Recipes from Indian Food Kitchen] *[http://www.hinduonnet.com/seta/2004/10/21/stories/2004102100111600.htm Changes in the Indian menu over the ages] *[http://dinnercoop.cs.cmu.edu/dinnercoop/Recipes/sanjiv/Dosai.html Dosa preparation] *[http://kitchenforall.brinkster.net/browse.asp?btype=Category&name=Dosa_Varieties_ Dosa Varieties] [[Category:Indian fast food]] [[Category:Indian breads]] [[Category:Pancakes]] [[Category:Tamil cuisine]] [[Category:Andhra cuisine]] [[Category:Malaysian cuisine]] [[Category:Singaporean cuisine]] [[Category:Karnataka cuisine]] [[Category:Fermented foods]] [[de:Dosa]] [[es:Dosa]] [[fr:Dosa]] [[hi:दोसा (व्यंजन)]] [[kn:ದೋಸೆ]] [[ml:ദോശ]] [[ja:ドーサ]] [[pl:Dosa]] [[ta:தோசை]] [[te:దోసె]]