No Indian meal would be complete without Dosa.  Dosas are the perfect complement to just about any classic Indian entrees, especially curry dishes.   But who has time these days to make their own home-made batter?
Fortunately, Ana does.


A dosa is a cooked flat thin layered rice batter, originating from 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. Dosas are a typical part of the Southern Indian and Sri Lankan Tamil diets, but the dish is now popular all over the Indian subcontinent. Traditionally, dosas are served hot along with sambar and chutney. They can be consumed with idli podi as well. Dosas are indigenous to South India; their exact birthplace in that region is a matter of conjecture. According to historian P. Thankappan Nair, dosa originated in the Udupi town of present-day Karnataka. 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. In popular tradition, the origin of the dosa is linked to Udupi, probably because of the dish's association with the Udupi restaurants. Also, the original Tamil dosa was softer and thicker. The thinner and crispier version of dosa was first made in present-day Karnataka. A recipe for dosa (as dosaka) can be found in Manasollasa, a 12th-century Sanskrit encyclopedia compiled by Someshvara III, who ruled from present-day Karnataka. After the Independence of India, South Indian cuisine became gradually popular in the North. In Delhi the Madras Hotel in Connaught Place became a landmark that was one of the first restaurants to serve South Indian cuisine. It arrived in Mumbai with the Udupi restaurants in the 1930s. K. Krishna Rao, who ran Old Woodlands in Chennai during the early 1940s, is sometimes regarded to be the originator of the masala dosa in its modern form.
Parboiled Rice, Regular Rice, Whole Urad Dal (without skin) or Split Urad Dal (black lentils), Fenugreek Seeds (methi dana), Chana Dal (gram lentils)
With regular intake of protein via Dosa, you can help your hair, bones and muscles stronger. It will also keep your stomach fuller for long period of time. Contains Good Amount of Minerals: Just a single piece of dosa can offer good amount of iron, calcium and vitamin C to your body.

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