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HOW TO MAKE DOSA?

By Anitha Veerayya Koulur

gram lentils often compared and
Dosa is quintessentially Indian, assumed to taste like pancakes

mostly a South Indian breakfast which seems irrelevant because
staple. pancakes are sweet and dosas are
more like savory. Dosas are usually
served with sambhar and coconut

chutney. The recipe for making dosa
is relatively easy when compared to
other dishes.

Ingredients

The chief ingredients are rice
preferably idli rice and black gram
lentils (urad dal) although the rice

can be substituted to healthier
The antiquity of the recipe of dosa options like oats and other grains.
dates back about 1500 years ago.
The origin of dosa has two stories, in
his book 'The Story Of Our Food'

T.K Acharya has said that the dosa
or dhosai as pronounced in Tamil
was originated in Tamil Nadu as per

references from Sangam literature
and on the other hand P.Thankappan
Nair, a historian says it was

originated in the Udupi town of
present-day Karnataka state.
Preparation
Dosa or dose (in Kannada) is

golden brown, paper-thin, crispy To start, at first, the rice and lentils
circular-shaped delights made from are to be soaked for five to six hours
fermented batter of rice and black before grinding it to a fine batter.

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