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Dosa
Kannada:	Dose (Kannada:ದೋಸೆ)
Konkani:	Pollo (Devnagri:पॉळॉ)
Malayalam:	Dosha
Marathi:	Ghavan / Dheerda
Tamil:	Dosai (Tamil:தோசை)
Telugu:	Dosa / Minapattu
Tulu:	Dose

The dosa,is a South Indian crêpe, native to Karnataka^{[citation needed]}. This food, high in carbohydrates and proteins, is a typical South Indian breakfast recipe. Image File history File links Question_book-3. ... Image File history File linksMetadata Download high-resolution version (3504x2332, 2145 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Dosa Metadata This file contains additional information, probably added from the digital camera or scanner used to create... “Kannada” redirects here. ... Kannada - aptly described as sirigannada (known to few as Kanarese) is one of the oldest Dravidian languages and is spoken in its various dialects by roughly 45 million people. ... Konkani language test of Wikipedia at Wikimedia Incubator Konkani (DevanāgarÄ«: कोंकणी, Roman: Konknni, Kannada: ಕೊಂಕಣಿ, Malayalam: കൊംകണീ, IAST: ) is a language of India, and belongs to the Indo-European family of languages. ... च् + छ = च्छ Devanagari in Unicode The Unicode range for Devanagari is U+0900 . ... Malayalam ( ) is the language spoken predominantly in the state of Kerala, in southern India. ... Marathi (मराठी ) is an Indo-Aryan language spoken by the Marathi people of western India. ... Tamil ( ; IPA ) is a Dravidian language spoken predominantly by Tamils in India and Sri Lanka, with smaller communities of speakers in many other countries. ... “Telugu” redirects here. ... Tulu (ತುಳು) is a Dravidian language of India with fewer than two million speakers, known as Tuluvas. ... Ayurveda (Devanagari: ) or Ayurvedic medicine is an ancient system of health care that is native to the Indian subcontinent. ... One of three bodily humors that make up ones constitution. ... South Indian culture refers to the culture of the four southern most states of India, namely Tamil Nadu, Andhra Pradesh, Karnataka, and Kerala. ... The base material for multiple crêpes A sweet crêpe opened up, with whipped cream and strawberry sauce on it A crêpe (pronounced IPA /kreɪp/, French /kʀɛp/) is a type of very thin raw fish usually made grown in the ocean or sea. ...

Preparation

Dosa making

Regular dose batter is made from rice and split, skinned urad bean blended with water and left to ferment overnight. (A modified form of the same batter can be used to make idlis. Characteristically, the rice in idli batter is coarsely ground and in dosa batter, the rice is very finely ground. 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. Image File history File links Metadata No higher resolution available. ... Image File history File links Metadata No higher resolution available. ... For other uses, see Rice (disambiguation). ... Binomial name (L.) Hepper White lentils Urad, also referred to as urad dal, urd bean, urd, urid, black gram, black lentil or white lentil (Vigna mungo) is a bean grown in southern Asia. ... The idli (IPA:), also romanized idly or iddly, is a steamed rice cake popular throughout South India. ... It has been suggested that this article or section be merged with Battle of Maida. ... Picture of semolina Semolina grains Semolina is coarsely ground grain, usually wheat, with particles mostly between 0. ...

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 it may be flipped to cook on the other side and then served. Batter is a thick or thin liquid mixture, usually based on flour, water or milk, and egg. ... Synthetic motor oil For other uses, see Oil (disambiguation). ... Ghee in a jar Ghee (Hindi घी, Urdu گھی, Punjabi ਘੋ, Kashmiri ग्याव/گیاو - from Sanskrit घृत sprinkled; also known in Arabic as سمن, samn, meaning ghee or fat) is a class of clarified butter that originates in the Indian subcontinent, and continues to be important in Indian cuisine as well as Egyptian cuisine. ...

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. Breakfast is the first meal of the day, typically eaten in the morning. ...

Dose is typically served with a side accompaniment which varies according to regional and personal preferences. More common side items include:

• sambar
• "wet" chutneys, often coconut chutney — a semi-solid paste usually made of coconut, dhal, green chilies, and mint or coriander(cilantro).
• "dry" chutney pudi or powder of spices and desiccated coconut
• Indian pickle
• milagai podi, fry dry chillies , lentils, asafoetida , ell, salt and grind coarsely
• chicken or mutton curry (commonly served in non-vegetarian households in Tamil Nadu)
• Curd with chilli powder topping
• Muddha Pappu(dal) with large amount of Ghee (This is traditional way of eating dosa in many parts of Andhra Pradesh)

The South Indian staple breakfast item of Idly, Sambhar and Vada served on a banana leaf. ... This article is about the condiment. ... For other uses, see Coconut (disambiguation). ... Dal can mean: Dal (or dhal) is a Sanskrit and Hindi term referring to pulses which have been stripped of their outer hulls and split, as well as to the thick, spicy stew prepared therefrom, a mainstay of Indian cuisine. ... For other uses, see Coriander (disambiguation). ... “Achar”, the Hindi word for a variety of spicy pickled side dish or condiment, redirects here. ... Milagai Podi (literally chilli powder in Tamil) is a coarse mixture of ground dry spices that typically contains dried chilies, lentils and sesame seeds. ... This article or section does not adequately cite its references or sources. ... This article is about the domestic species. ... This article is about the dish. ... Tamil Nadu (தமிழ் நாடு, Land of the Tamils) is a state at the southern tip of India. ...

Masala Dosa

Masala Thosai - as served in Kuala Lumpur, Malaysia

A masala dosa is made by stuffing a dosa with a lightly cooked filling of potatoes, fried onions and spices, originating in Mysore. The King of Mysore hosted a big festival, after the festival there was a lot of food left over , he ordered his cook to think of somethig to make, so nothing is wasted. The cook came up with the brilliant idea of stuffing a plain Dosa with potatoes and spices.Hence originated the Masala Dosa. Image File history File links Metadata Size of this preview: 694 × 599 pixelsFull resolution (1959 × 1692 pixel, file size: 494 KB, MIME type: image/jpeg) Photograph of a Masala dosai, taken 2007, by Drywontonmee. ... Image File history File links Metadata Size of this preview: 694 × 599 pixelsFull resolution (1959 × 1692 pixel, file size: 494 KB, MIME type: image/jpeg) Photograph of a Masala dosai, taken 2007, by Drywontonmee. ... Nickname: Motto: Maju dan makmur (English: Progress and Prosper) Location in Malaysia Coordinates: , Country State Establishment 1857 Granted city status 1974 Government  - Mayor (Datuk Bandar) Datuk Abdul Hakim Borhan From 14 December 2006 Area  - Total 243. ... For other uses, see Potato (disambiguation). ... For other uses, see Onion (disambiguation). ... For other uses, see Spice (disambiguation). ...

One variant of the Masala dosa, the Mysore Masala Dosa, is served with both coconut and onion chutneys. In Bengalooru, 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 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 that along with, Rave idly was popularised by Mavalli Tiffin Rooms of Bengalooru. Ragi dosa and Ade or Aday dosa are other variants that are native to Karnataka. , For other uses, see Mysore (disambiguation). ... ... This article is about a city in Karnataka. ... , Karnataka (Kannada: , IPA:  ) is a state in the southern part of India. ... The Mavalli Tiffin Rooms (also commonly known as simply MTR) is a restaurant on Lalbagh Road, Bangalore, India that was founded in 1924. ... ... , Karnataka (Kannada: , IPA:  ) is a state in the southern part of India. ...

Dosa variations

Home made Neer dosa with thick coconut chutney

Other types of dosa include: Image File history File links Metadata No higher resolution available. ... Image File history File links Metadata No higher resolution available. ... Neer dosa is a dish prepared from rice. ...

• Egg Dosa - a dosa spread with an omelette.
• Chilli Dosa - idli powder is spread on the dosa.
• Onion Dosa - chopped and 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 long thin dosa made with different spices, which can also be spread over 2 feet.

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: An omelette Ham, cheese, and vegetable omelette served with fresh fruit. ... Sautéing is a method of cooking food using a small amount of fat in a shallow pan over relatively high heat. ... Ghee in a jar Ghee (Hindi घी, Urdu گھی, Punjabi ਘੋ, Kashmiri ग्याव/گیاو - from Sanskrit घृत sprinkled; also known in Arabic as سمن, samn, meaning ghee or fat) is a class of clarified butter that originates in the Indian subcontinent, and continues to be important in Indian cuisine as well as Egyptian cuisine. ... For other uses, see Butter (disambiguation). ... Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (2272 × 1704 pixel, file size: 1. ... Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (2272 × 1704 pixel, file size: 1. ... This article is about a city in India. ...

• 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.
• Vella Dosa - a sweet dosai made of jaggery^{[citation needed]}, 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 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 special .
• 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.

Picture of semolina Semolina grains Semolina is coarsely ground grain, usually wheat, with particles mostly between 0. ... Species T. aestivum T. boeoticum T. dicoccoides T. dicoccon T. durum T. monococcum T. spelta T. sphaerococcum T. timopheevii References:   ITIS 42236 2002-09-22 Wheat Wheat For the indie rock group, see Wheat (band). ... For other uses, see Flour (disambiguation). ... For other uses, see Coconut (disambiguation). ... Tamil ( ; IPA ) is a Dravidian language spoken predominantly by Tamils in India and Sri Lanka, with smaller communities of speakers in many other countries. ... , Karnataka (Kannada: , IPA:  ) is a state in the southern part of India. ... Neer dosa is a dish prepared from rice. ... Location of Dakshina Kannada district with respect to the other districts of Karnataka. ... Location of Uttara Kannada district with respect to the other districts of Karnataka. ... Adai (also Adaizan, Adaizi, Adaise, Adahi, Adaes, Adees, Atayos) is the name of a people and language that was spoken in eastern Louisiana. ... Appam is a dish made from rice powder. ...

Media

Spelling

There are various ways to transliterating dosa: dhosa (used by Hindi speaking people), dosay, dosai, dhosai, tosai, thosai (used in Malaysia and Singapore).

External links

Wikimedia Commons has media related to:

Dosa

Wikibooks Cookbook has an article on

Dosa

• A collection of authentic Dosa Recipes
• Masala, Onion, Rava, Set Dosa Recipes
• Changes in the Indian menu over the ages