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Dosa – Food History

Dosa – Food History

Dosa, is a common breakfast and street food in south India such as Tamil Nadu, Andhra Pradesh, Karnataka and Kerala. Not only for breakfast also goes well for dinner. Also I would say that it’s a staple food among all south Indian families. Later as south Indians travelled all over the world, it has been popular in most of the countries like Singapore, Malaysia and so on.

Origin of Dosa: Dosa is known as Dosai, the first reference to dosa in Tamil literature was made by Western Chalukya King Somesvara III in the year 1054 AD and this was mentioned by a food historian K.T. Achaya in 6th Century. Later P. Thankappan Nair, mentioned that dosa originated from Udipi town of Karnataka. So it was strongly believed that Dosa originated from Tamil Nadu.

Above Details collected from Wikipedia.

The original Tamil Dosa was softer and thicker, but the thinner and crispier version of Dosa was originated in Udipi, Karnataka.

Names of Dosa: Dosa is known by several names, Dosai – Tamil Nadu, Dose – Kannada, Dosa – Malayalam and Telugu. Also it’s called as dhosi, dosey, doza, dhoza, those, thosai, thhosa …

Nutrition: It is high in Carbohydrates and contains no sugar or saturated fats. Also it’s a good source of protein.

Preparation: Dosa is prepared with the fermented batter made up of rice and black gram in the ratio of 4:1. Rice and Black gram are soaked overnight separately with a handful of fenugreek seeds along with rice. Later both the ingredients are drained and then urad dal is grounded to a fine paste by adding little water and then the rice along with fenugreek is grounded to a fine paste by adding water little by little. Both the batter are poured into a wide mouthed bowl, add in little salt and mix well with your hands, so that both the batter would be mixed well. Ferment the batter for almost 12 hrs, then dosa is prepared. Fenugreek seeds are added to give golden brown color and crispiness for dosa.

Recipe link with step by step dosa batter preparation: https://madraasi.com/2014/05/04/dosa/.

 

Fermented batter getting mixed

Shell life of Dosa Batter: Dosa batter can be refrigerated for almost 5 days in an air-tight container.

 

Varieties of Dosa: There are many varieties of Dosa, instead of rice and urad dal, wheat flour, rava, moong dal are also used to prepare dosa. Also dosa can be stuffed with veggies or non veg like chicken, mutton as they give different flavor and taste.

Check out this link for 10+ Dosa recipes: https://madraasi.com/2015/08/20/dosa-collection/

 

10+ Dosa Collection

10+ Dosa Collection

How to Serve:

Dosa is commonly served with

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Dosa

Dosa

Dosa is been a soul food for most of them in South India. Even we use to have dosa on alternate days or sometimes on daily basis, but still we never get bored to it. Dosa batter is most commonly home made and keep in the refrigerator for days. The very same batter is used to make Idlis, Uthappam. Dosa are mainly served with different types of chutneys , sambhar(curry made with red lentil)  and dosa chilli powder.

Dosa / Dosai

Dosa / Dosai

Preparation of Dosa batter

Ingredients:

  • Whole Urad dhal/ Black gram – 1 Cup
  • Idli rice – 3 Cups
  • Methi/Fenugreek seeds – ¼ tsp
  • Salt – to taste

Preparation:

  • Soak the rice and dhall separately for  5 hours.
  • Grind the dhall first to smooth paste by adding enough water.
  • Grind rice to smooth batter by adding enough water.
  • Now combine both batter by adding salt in a large bowl.
  • Let it ferment lightly covered, for about 6 to 8 hours in a warm place.