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Introduction
editA 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.
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History
editDosas 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]
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Connection to Tamil country
editAccording 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]
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Preparation
editDosa 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
editThe fermentation process increases the vitamin B and vitamin C content.[6]
Serving
editDosa 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
editSambar, a lentil-based vegetable stew or chowder, cooked with dal and tamarind broth.
Chutney
editChutney: examples include coconut chutney (a semi-solid paste made up of coconut, dal (lentils), green chilli and mint or coriander)
Idli podi
editIdli podi, a powder of chilli with spices and sometimes desiccated coconut, mixed with sesame oil or groundnut oil or ghee.
Indian pickle
edit
Variations
editThe 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.
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Related
editThere are many dosa like dishes, which are mostly popular in Asian countries. Some of them are;
Uttapam
editUttapam: 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
editPesarattu: in Andhra Pradesh and Telangana, a dosa-like preparation prepared from green gram, which is typically served with a ginger and tamarind chutney.
Adai
editAdai: 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
editAppam, 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
editChakuli pitha: batter contains more black gram and less rice flour.
Apam balik
editApam balik: made from a mixture of flour, eggs, sugar, baking soda, coconut milk and water.
Jianbing
editJianbing: dosa-like dish made in China.
Bánh xèo
editBánh xèo: a dosa-like dish made in Vietnam.
References
edit- ^ Charmaine O' Brien (15 December 2013). The Penguin Food Guide to India. Penguin Books Limited. p. 378. ISBN 978-93-5118-575-8.
- ^ P. Thankappan Nair (2004). South Indians in Kolkata. Punthi Pustak. p. 320. ISBN 81-86791-50-7.
- ^ K. T. Achaya. The Story of Our Food. Universities Press. p. 80. ISBN 81-7371-293-X.
- ^ Srilakshmi, B. (2006) [2002]. Nutrition Science (Revised 2nd ed.). New Age International (formerly Wiley Eastern Ltd.). p. 403. ISBN 978-81-224-1633-6. Retrieved 2011-05-22.
- ^ "Calorie Chart, Nutrition Facts, Calories in Food | MyFitnessPal | MyFitnessPal.com". www.myfitnesspal.com. Retrieved 2019-05-07.
- ^ Nutrition and Dietetics - Higher Secondary - First Year (PDF). Directorate of School Education, Government of Tamil Nadu. 2004. p. 31. Archived from the original (PDF) on 21 March 2012. Retrieved 2012-08-30.