 Dosa |
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| Origin | |
|---|---|
| Alternative name(s) | Dosa, Dosay, Dose, Dosai, Dhosha, Thosai, Tosai,Chakuli |
| Place of origin | India |
| Region or state | Andhra Pradesh, Karnataka, Kerala, Tamil Nadu |
| Dish details | |
| Main ingredient(s) | rice batter and urad bean |
| Variations | masala dosa, rava dosa, onion dosa, neer dosa |
Dosa (Kannada: ದೋಸೆ, Malayalam: ദോശ, Tamil: தோசை, Telugu: దోసె, Tulu: ದೋಸೆ) (See spelling variants below) is a fermented crepe or pancake made from rice batter and black lentils.[1] It is a staple dish in South Indian cuisine, eaten for breakfast or dinner. It is rich in carbohydrates and protein. Dosa is a common item in meals in Tamil Nadu, Andhra Pradesh, Karnataka, Kerala and indeed other parts of India.
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Contents |
[edit] Origin
The origins of Dosa have been widely discussed in literature and books. A few of them are listed below:
- First reference to Dosa occurs in the Tamil Sangam Literature[2] from around 6th century AD.[3][4] The Sanskrit classic Manasollasa written in 1051 AD by Western Chalukya king Somesvara III describes Dosa.[5]
- Modern writers have conflicting views on the origin of Dosa. The English food writer Pat Chapman and Lisa Rayner as well as Indian writer Thangappan Nair state in their works that Dosa originated in Udupi, Karnataka. Their works do not mention the reference to Dosa in Tamil Sangam literature.[6][7][8][9]
- Eminent food scientist[10][11] K. T. Achaya said that Dosa has a history of two thousand years in Tamil-speaking regions.[12]
- Edward Farnworth mentions the first reference to Dosa in Tamil Sangam literature in the sixth century A.D.[13]
[edit] Orthography and Transliteration
There are various ways of transliterating dosa: dhosha, dosay, dosai, dhosai, tosai, thosai, or dvashi. In different countries it is spelled in different manners; for example, in Malaysia and Singapore it is spelled thosai, because of the different way in which Tamil is transliterated in South-East Asia.
[edit] Basic Preparation
Rice is ground finely to form a batter. The batter for dosa is ground finer than that for Idli. The rice to lentil ratio of dosa varies from that of Idli. Rice can be uncooked and/or parboiled. The mixture of urad dal (black lentils) and rice can be replaced with highly refined wheat flour to make a maida dosa or semolina for a rava dosa.
A thin layer of the batter is then ladled onto a hot thava (griddle) greased with oil or clarified butter (ghee). It is spread out evenly with the base of a ladle or bowl to form a pancake. It is flipped to heat both crusts and removed from the griddle when the crust becomes dry. Dosa is served hot, either folded in half or rolled like a wrap.
[edit] Serving methods
Dosa is popular as a breakfast dish. Those with wheat allergies or gluten intolerance will find the dosa a nice and filling substitute to bread in their diets. Dosa can be stuffed with fillings of vegetables, meats and sauces to make a quick meal.
Dosas are typically served with a side dish which varies according to regional and personal preferences. Common side items are:
- Sambar
- Wet chutneys. These include: coconut chutney(a semi-solid paste made up of coconut, dal i.e. lentils, green chilly and mint or coriander/ cilantro)
- Dry chutney pudi or powder of spices and desiccated coconut
- Indian pickle
- Milagai powder - fried dry chillies, dal, asafoetida i.e, hing, salt. All the ingredients are put together and ground coarsely.
- Chicken or Mutton curry (commonly served in non-vegetarian households in Tamil Nadu and Kerala)
- Curd (meaning Yogurt in Indian English) with chilli powder topping
- Sugar— children are often given dosa with sugar instead of curries that may be too spicy for them.
- Muddha pappu with large amount of ghee i.e clarified butter. This is the traditional way of eating dosa in many parts of Andhra Pradesh
- Fish Curry / Meen Kozhambu (commonly served in non-vegetarian households in Tamil Nadu)
[edit] Variations of Dosa
Though dosa typically refers to the version made with rice and lentils, many other versions of dosa exist and are popular in varying degrees. This is sometimes specific to a region in India. Other types of dosa include:[14][15][16]
- Egg dosa - a dosa spread with an omelette.
- Chilli dosa - chilli powder is spread on the dosa.
- Open dosa - chutney powder is spread on the dosa while cooking. Before serving spiced & mashed potato is placed on top.
- 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.
- Kerala Dosa - a different kind of traditional dosa, that is small, thick, soft and spongy.More like a pancake and somewhat similar to appam, with the difference that it is flat and that dal is used in the batter.External Image
- 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 dosa stuffed with spiced potatoes (famous in South India).
- Methi dosa - a dosa flavoured with fenugreek.
- 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, mysore masala dosa
- Vella dosa - a sweet dosa made of jaggery with ghee/neyyi.
- Ragi Dosa - made of ragi or millet flour, usually considered "a poor man's fare".
- Muttai dosa - eggs are added to the regular batter; the word muttai in Tamil means "egg".
- Oothappam - Thick round dosa in Tamilnadu.
- Set dose - a popular type of dosa in Karnataka, which is cooked only on one side and is served in a set of two to three, hence the name.
- Benne dose - similar to masala or set dosa but smaller in size. Served with liberal helpings of butter sprinkled on it. Said to have originated in the Davanagere district of the state of Karnataka
- Cabbage dosa - a dosa made out of cabbage. Paste is prepared with rice, red chillies, Asfotedia and Turmeric. Once the batter is ready, cabbage cut into small pieces is added to the paste and left for about 30 mins. Once this is done, the batter is poured and the dosa is made crisp.
- Neer dosa - a dosa prepared from rice unique to Dakshina Kannada, Udupi and Uttara Kannada districts.
- 70 MM Dosa - similar to Masala Dosa, but it is bigger in size, about 60 cm in diameter.
- American chopsuey dosa - Dosa served with a filling of fried noodles and tomato ketchup.
- Uppu puli Dosa - It is dosa made by adding Uppu (salt) and Puli (Tamrind) with dosa batter. It is an variety of dosa which are part of Udupi cuisine.
[edit] Masala dosa
The ubiquitous Indian dish, masala dosa has its origins in Udupi, Karnataka.[17] A masala dosa is made by stuffing a dosa with a lightly cooked filling of potatoes, fried onions and spices. It wraps the dosa around an onion and potato curry or sabji.
Before it was invented, plain dosa was served with potato curry (batata bhaji) without onions in a separate cup. During a shortage of potatoes, a method was created in which potato was mashed and sauteed with onions together with other spices. This was then placed inside the dosa instead of a separate cup. This was done to hide the onions which are not eaten by orthodox Hindus and Jains.[citation needed] People enjoyed this new dosa. It came to be known as "Masala Dosa", from the sautéeing of spices (masala) during the preparation of the bhaji.[citation needed]
Due to the huge popularity of masala dosa, many variants exist for differing tastes. The following are some of the variants:
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- Mysore masala dosa: Masala dosa with chutney spread inside along with bhaji.
- Vegetable masala dosa: Instead of potatoes, peas and other vegetables are mashed to make bhaji.
- Rava masala dosa: Rava (semolina), especially the Bombay Rava,[18] is used to instead of rice.
- Chinese Masala dosa: Noodles and other Chinese ingredients like schezwan sauce are added.
- Paneer Chilli Dosa: The dosa is stuffed with sauteed cottage cheese (paneer) and capsicum (Bell pepper).
- Palak Masala Dosa: The dosa is coated with a thin layer of puréed spinach, and filled with the traditional potato/onion mixture.
- Masala dosa with one or two fried eggs served on top of it (a possible variation of the egg hopper).
One variant of the masala dosa, the Mysore masala dosa, is served with both coconut and onion chutneys. In Bangalore, the masala dosa is usually served with a red chutney applied to its inside surface. This peculiarity lends itself to a unique taste. The red chutney usually has generous amounts of garlic (traditionally garlic is not used in masala dosa especially in the 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 dosa 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 Rava dosa or Rave dosay is another variant which is made from semolina. Ragi dosa and Ade or Aday dosa are other variants that are native to Karnataka.
Dosa is made in every part of South India and the Dosas prepared in North India are generally of the Karnataka type.[citation needed]
[edit] Nutritive Value
Normally, Nutritive Value differs between Plain Dosa and Masala Dosa depending upon the ingredients.[19][20]
- Weight - 80 to 100 (g)
- Raw Ingredients - (i) Rice - 40 to 50 (g) (ii) Black gram Dhal - 15 to 20 (g)
- Energy - 240 to 270 (Cal)
- Protein - 7 to 8 (g)
- Fat - 4.2 to 4.6 (g)
- Carbohydrates - 39 to 47 (g)
- Fibre - 3.2 to 4.5 (g)
[edit] Similar foods
- Pesarattu - a dosa-like preparation prepared from moong dal; Andhra special. The variations include a) making from soaked whole moong seeds (along with green cover), which gives a greenish tint to the pesarattu, and, b) making with yellow coloured moong dal (green cover removed and dal is refined), which gives a fine golden yellow tint to it when roasted. Both these forms are famous in Andhra Pradesh, and are typically served with chutney made from Ginger and Tamarind.
- Adai - a dosa-like dish prepared from a combination of dals namely Urad, Channa & Moong dal.
- Appam or Aappam or oothaappam — a pancake prepared from a combination of patted rice (Avalakki), rice & yogurt. The primary differences between an appam/aappam and a dosa are that an aappam is thicker (up to 5 times as thick as a dosa), can (optionally) contain curd, dough differs in ratio of Rice and urud dhal and is more well-ground than dosa batter, the centre is thicker and the outer rim is very thin (whereas a dosa is more or less uniformly thick).
- Injera — a pancake-like bread made out of teff flour that is traditionally eaten in Ethiopia, Eritrea, Somalia (where it is also called canjeero or laxoox) and Yemen (where it is known as lahoh).
- Chakuli Pitha- Chakuli is similar to utthappam but it has more black gram and less rice flour found in Oriya cuisine
[edit] Media
[edit] See also
[edit] References
- ^ pg. 1780 of Food Biotechnology, by Kalidas Shetty at http://books.google.com/books?id=E3bvD2jU4B0C&pg=PA1780&dq=dosa+fermented&hl=en&ei=3z5MTKn2KIT58AaCm4Uy&sa=X&oi=book_result&ct=result&resnum=10&ved=0CFEQ6AEwCQ#v=onepage&q=dosa%20fermented&f=false
- ^ http://www.hinduonnet.com/thehindu/mp/2003/12/22/stories/2003122200180400.htm
- ^ http://books.google.co.in/books?id=7LYHFGLJQNQC&pg=PA11&lpg=PA11&dq=dosa+tamil+sangam+literature&source=bl&ots=YQU90Q3S-Y&sig=GxjnK3AqOKyq2Kjzleav52CbVFQ&hl=en&ei=GlI6SpfXGYP6kAWRxcicDQ&sa=X&oi=book_result&ct=result&resnum=2#PPA11,M1
- ^ www.fermented-foods.net/pdfs/rules.pdf
- ^ K. T. Achaya (May 12, 1994). Indian Food: A Historical Companion. Oxford University Press, USA. p. 90. ISBN 978-0195634488.
- ^ Raja M - The dosa, like most other south Indian culinary exports, is often linked to Udipi, a small temple town in the state of Karnataka. "India's new offering to curry Western flavor". Asia Times, June 24, 2004. http://www.atimes.com/atimes/South_Asia/FA24Df05.html. Retrieved 2010-08-23.
- ^ Lisa Rayner (2009). Wild Bread: Hand-baked Sourdough Artisan Breads in Your Own Kitchen (First ed.). Lifeweaver LLC Flagstaff, AZ. pp. 132. ISBN 978-0-98006081-2. http://books.google.co.in/books?id=dFm-WunfbmoC&pg=PA132&dq.
- ^ Pat Chapman (2007). India: Food & Cooking: The Ultimate Book on Indian Cuisine. New Holland Publishers (UK) Ltd. pp. 40. ISBN 978 184537 619 2. http://books.google.co.in/books?id=orHWFRMKf4EC&pg=PA40&dq#v=onepage&q&f=false.
- ^ P. Thankappan Nair and Punthi Pustak (2004). South Indians in Kolkata: history of Kannadigas, Konkanis, Malayalees, Tamilians, Telugus, South Indian dishes, and Tippoo Sultan's heirs in Calcutta. pp. 396. ISBN 81-86791-50-7. http://books.google.com/books?id=swNuAAAAMAAJ&q=%22Dosa%22+%22indigenous%22+%22Karnataka%22&dq=%22Dosa%22+%22indigenous%22+%22Karnataka%22&pgis=1.
- ^ Changes in the Indian menu over the ages
- ^ Life’s history ends for a food scientist-historian-An obituary of K. T. Achaya
- ^ "Changes in the Indian menu over the ages". The Hindu. Oct 21, 2004. http://www.hinduonnet.com/seta/2004/10/21/stories/2004102100111600.htm. Retrieved Aug 22, 2010.
- ^ Edward R. Farnworth. Handbook of fermented functional foods. CRC Press. pp. 11. http://books.google.co.in/books?id=7LYHFGLJQNQC&pg=PA11&lpg=PA11&dq=dosa+tamil+sangam+literature&source=bl&ots=YQU90Q3S-Y&sig=GxjnK3AqOKyq2Kjzleav52CbVFQ&hl=en&ei=GlI6SpfXGYP6kAWRxcicDQ&sa=X&oi=book_result&ct=result&resnum=2#v=onepage&q=dosa%20tamil%20sangam%20literature&f=false.
- ^ http://showmethecurry.com/2008/04/01/sweet-indian-dosa-vella-dosai/
- ^ http://www.themangogrove.com/mangogrove/home.nsf/Web/Dosai?OpenDocument
- ^ http://www.mahalo.com/Dosa
- ^ http://books.google.com/books?id=sEhJBfbhTAAC&pg=PA254&dq
- ^ Rava Dosa Receipe
- ^ Sterling Publishers Pvt Ltd, New Dawn Press Group. Count Your Calories. Nutritional Value of Dosa, ISBN-1-84557-427-3, 2006
- ^ Jainendra Kr. Jha. Encyclopaedia of Teaching of Home Science. Nutritional Value - Dosa, ANMOL Publications Pvt Ltd (ISBN-81-261-0988-2), 2006
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