For every south Indian out there, Dosa, Dosai or Dose is not just a food, it’s an emotion! Having originated in south India, Dosa has become popular all over India. Talking about the origin of this amazing food, different historians, food critics have different opinions. Some say Dosa originated in Tamilnadu while the rest say it as udupi. The texture of Dosa is almost similar to crepe or pancakes but the taste and ingredients that go in varies.
Generally speaking, the main ingredients used to make Dosa are rice and urad dal. But other ingredients like poha, puffed rice, fenugreek seeds are also added.
In a typical south Indian household you can see multiple variants of dosas. Few of them are – neeru Dosa, masala Dosa, ghee Dosa, open Dosa, set Dosa, rava Dosa, majjige (buttermilk) Dosa, onion Dosa, ridge gourd Dosa, banana Dosa, raw banana Dosa, cucumber Dosa, wheat Dosa, jackfruit Dosa, raw jackfruit Dosa and the list goes on!
Preparation of Dosa is definitely not as easy as eating one :D. From measuring the ingredients in the right quantity to achieving the right consistency in batter, from fermenting the batter to heating your pan to the right temperature, everything is highly skilled ! Spreading the batter evenly is a whole new artistic work altogether.
Among all these Dosa variants, I am damn sure that masala Dosa would be everyone’s favourite. Crisp and hot Dosa loaded with ghee, coated with a spicy – tangy red chutney, filled with special potato subzi tingles our taste buds in the very first bite. Usually it’s served with chutney and piping hot Sambhar but tastes great as such.
Special mention about the neeru Dosa or thin crepes which is a special variant of Dosa that is prepared using only rice. Neeru Dosa is mangalorean and south canara people’s favourite food I would say. Neeru Dosa is usually served with coconut chutney or jaggery + grated coconut, vegetable sambar or non vegetarian curry.
Spreading of the neeru Dosa batter is totally different from the regular ones. I remember my mom and family members telling me that spreading neeru dosa is like achieving something great in cooking. So that’s a kind of certificate proving that you’re fit to cook and manage the kitchen.
Today, this traditional food has made an entry to the fast food world and you can see all the variants like pizza Dosa, cheese Dosa and many more!
In the beginning of this Dosa tale I mentioned that for most of the south Indians Dosa is an emotion. That’s because each and every one of us have some story or memory associated with it. Thus Dosa is not just something edible, it’s a mixture of culture, love, bonding and happiness, isn’t that amazing?
anubhavalahari 