Wikipedia:VideoWiki/Dosa

VideoWiki/Dosa (Tutorial)
File:En.Video-Dosa.webm
Link to Commons
Steps for video creation
Step 1	Preview my changes (10 sec)
Step 2	Upload to Commons (10 min)

Edit with VisualEditor

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. According to historian Thankappan Nair, dosa originated in the Udupi town of present-day Karnataka.

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.

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. One home made plain dosa without oil contains about 112 calories, of which 84% is carbohydrates and 16% proteins.

Fermentation process

The fermentation process increases the vitamin B and vitamin C content.

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

Indian pickles

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.