What is light on the pocket, full of nutrition and taste, exotic, and versatile yet simple to make? Well, the dosa is as near to perfection as a food as can be. The Dosa or Dosay is a crispy savory pancake or Indian style wraps. It is a south Indian delicacy originated in Karnataka. Dosa is made from rice and black lentils. It is a typical South Indian food, eaten for breakfast or dinner, and is rich in carbohydrates and protein. It can be had alone with a few accompaniments or can be wrapped around a vegetarian or non vegetarian filling of your choice making it as light or heavy a meal as you want. You can even dip it into some kind of sweet syrup to make a different kind of dessert.
Regular Dosa batter is made from rice and split, skinned black lentil bean (urad) blended with water and left to ferment overnight. A modified form of the same batter can be used to make idlis.
Characteristically the rice is very finely ground; more so than in idli batter. Furthermore, the rice to lentil ratio varies in both. The rice can be uncooked and/or parboiled. The urad bean and rice can be replaced with highly refined wheat flour to make a maida dosa or semolina for a rava dosa.
The batter is then ladled in small amounts onto a hot greased flat girdle, where it is spread out into a thin circle and fried with oil or ghee until golden brown. This is the case in a very short time. The dosa may then be folded in half and served or rolled as in a wrap, but in both cases it is cooked on a single side. Alternatively, it may be flipped to cook on the other side and then served.
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