Thursday, July 1, 2010

Dirty Little Secrets...


The Dosa is a savory crepe (flat pancake) made from rice and urad dal (black lentils), and cooked on a flat griddle, or "thava". Though its exact origin is unknown, it comes from the Southern region of India and has several variations, and names, like "Attu" or "Masala Dosa." Dosas are hugely popular all over India, and are spreading to other countries around the world. Dosas are high in protein and carbohydrates, making them filling and budget friendly! There are different types of dosas and depending on what region of India you're in, the dosa can be eaten for breakfast, or dinner, or any time of day. The way in which they are prepared and served varies from region to region as well, but a dosa will commonly be served with a side of sambar (a vegetable stew in tamarind broth), different types of chutney, both wet and dry, chicken or mutton curry, curd with chili powder topping, and many others. Sometimes the dosa is laid flat and topped with sides, and sometimes the dishes are rolled up or folded inside, stuffing the dosa. Sometimes the dosa is cooked on one side, and sometimes it is flipped and cooked to a crisp on both sides. Sometimes it is fried in oil, and sometimes ghee (clarified butter). References to the dosa have been found in Tamil literary works which support the belief that the dosa was around 2,000 years ago. So, one has to figure that they're pretty great, to remain popular for 2,000 years! As you an see, the possibilities are endless so, regardless of the preparation, you'll be able to find your favorite kind of dosa! You can even try to make some yourself, by following the below recipe! Experiment with your favorite filling or chutney, or just eat them plain. Enjoy!


1 cup rice

1 cup boiled rice(ukdo tandul/rosamatta rice)

1/2 cup urad dal

1/2 tea spn fenugreek seeds

1 cup rice flour




Soak both rices, urad dal and fenugreek seeds for about 4-5 hrs. Grind it to a smooth batter. Add rice flour, salt, mix well and leave for overnight. Make the batter thinner than normal dosa batter. Next day make thin dosas.

Serves : 4-5 Preparation time : 30mins

*Photo from

*Recipe from

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