Dosa Pancake Ground rice

Dosa is by far the most famous of all the south Indian dishes. Dosas are basically rice flour and lentil based pancakes seved along with sambhar and coconut chutney. It is known in different parts of India with different names such as dosa, dosai, dose, thosai, dosha etc. It is a standard breakfast item of the south Indian cuisine.

Dosa is a wholesome meal and is generally eaten in south India for breakfast. It is also popular in most parts of the country. In most of the regions of North India, it has particularly become a fast food rather than breakfast. It is without doubt the most ordered item in the restaurants.

There are numerous versions of dosas available throughout India, mostly a product of innovations by the shops and restaurants. The versions differ mostly in the type of stuffing used to serve the dosa. Although dosa can be had as it is, it is mostly rolled with a variety of stuffing's. The are masala dosa(mashed potato stuffing), cheese dosa(cottage cheese stuffing), paper dosa(plain dosa made paper thin), mutton keema dosa (stuffing of minced meat called keema), onion dosa, butter dosa, ghee dosa, egg dosa, etc. The list is endless. Some of the dosas called family dosa can have a spread of 3 feet or even more.

Dosa is prepared by grinding water soaked lentils and rice into a fine paste. This batter is then left to ferment overnight. Then, on a flat pan or tava, (nowadays these are teflon coated so that the batter does not stick to the pan) the batter is spread to make circular discs. Ghee or cooking oil is applied at regular intervals. When one of the surface gets golden color, it is removed from the pan and rolled. It may also be rolled with a variety of stuffing such as onions, mashed potatoes, threaded cottage cheese, egg, etc. The dosa is served with freshly prepared coconut chutney and sambhar.

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