Dosas are a South Indian fermented flatbread made from black gram and rice. They are high in carbohydrates and low in calories and fat, making them popular with vegetarians and those with wheat allergies or gluten intolerance. Dosas are usually cooked on a flat pan and filled with savory ingredients such as potatoes or mixed vegetables. They are often served with lentils, coconut chutney, or vegetable curry. Variations include muttai dosa with added eggs, and dosas made with semolina flour, brown rice, and wheat flour.
A dosa is a crunchy fermented flatbread that resembles the look of a French crepe or pancake. Often pronounced or written as dosay or dosai, dosas have been a staple in South Indian cuisine for centuries and are popular across India. Savory pancake is eaten for breakfast, dinner or even as a snack. Dosas are generally considered appropriate for vegetarians and individuals with wheat allergies or gluten intolerance. They can also attract health attention, as they are usually high in carbohydrates and low in calories and fat.
Black gram, a type of lentil-like bean grown in South Asia, and rice boiled in its husk (parboiled rice) are usually the main ingredients in a traditional dosa. Both ingredients are washed and then left to soak in water for several hours or overnight. After being drained, the ingredients are finely ground. Water is added to form a smooth paste and salt may be included for flavouring. To allow the batter to ferment, it is covered and left to sit at room temperature overnight.
To cook, a small amount of the batter is ladleed onto a preheated electric tawa, a flat pan that is used in Indian cooking. You can also use a crepe maker or griddle. Although dosas are usually cooked on a nonstick surface, a little oil or ghee is typically added to the pan to create the desired crunchy texture. Starting at the center, the dough is quickly smoothed out in a circular motion to form a thin crepe and a small amount of oil may be sprinkled on top. The pancake is then left to fry until the side in contact with the pan is golden brown.
Because of its paper-thin texture, fermented crepe is usually cooked on one side only; however, it can also be flipped and cooked on the other side for a bit longer. Once cooked, the dosa is folded in half or rolled up for serving. It is usually filled with savory ingredients such as potatoes, mixed vegetables, or meats such as chicken. Side dishes such as lentils, coconut chutney or vegetable curry will usually accompany the dosa.
Indian restaurants that sell dosas can be found in many major cities around the world, and gourmet restaurants that focus only on offering dosa may also be available. Although these restaurants usually offer the main type made with black gram and parboiled rice, other popular variations are commonly available. A popular variation is muttai dosa, which adds eggs to the regular batter. Variations with semolina flour, brown rice, and wheat flour can also be found.
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