The origins of Dosa have been widely discussed in various literatures and books. A few of them are listed below:
- First reference to Dosa occurs in the Tamil Sangam Literature from around 6th century AD. The Sanskrit classic Manasollasa written in 1051 AD by Western Chalukya king Somesvara III describes Dosai.
- Modern writers have differing and contradicting views on the origin of Dosa. While English food writer Pat Chapman, Lisa Raynor and Indian writer Thangappan Nair state in their books that Dosa originated in Udupi, Karnataka, they do not mention its reference in Tamil sangam literature.
- Eminent food scientist K. T. Achaya says Dosa has a two thousand years history in Tamil country.
- Edward Farnworth mentions its first reference in Tamil Sangam literature in the sixth century A.D.
Spelling
There are various ways of transliterating dosa: dhosha, dosay, dosai, dhosai, tosai, thosai, or dvashi. In different countries it is spelled in different manners; for example, in Malaysia and Singapore it is spelled thosai, because of the different way in which Tamil is transliterated in South-East Asia.
Preparation
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 thava, where it is spread out into a thin circle and fried for a very short time with oil or ghee until golden brown. 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.
The batter is then ladled in small amounts onto a hot greased thava, where it is spread out into a thin circle and fried for a very short time with oil or ghee until golden brown. 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.
Serving methods
Though sometimes considered a breakfast dish, dosas are also eaten at other times of day. Those with wheat allergies or gluten intolerance will find the dosa a nice addition to their diets. They can be stuffed with vegetables, meats and sauces to create a quickly prepared meal.
Dosas are typically served with a side dish which varies according to regional and personal preferences. More common side items include:
Dosas are typically served with a side dish which varies according to regional and personal preferences. More common side items include:
- Sambar Wet c
- hutneys, often coconut chutney — a semi-solid paste usually made of coconut, dal, green chilies, and mint or coriander (cilantro)
- dry chutney pudi or powder of spices and desiccated coconut
- Indian pickle
- Milagai powder, fry dry chillies, dal, asafoetida, salt and grind coarsely
- Chicken or Mutton curry (commonly served in non-vegetarian households in Tamil Nadu and Kerala)
- Curd with chilli powder topping
- Sugar— children are often given dosa with sugar instead curries, which may be too spicy.
- Muddha pappu with large amount of ghee (the traditional way of eating dosa in many parts of Andhra Pradesh)
- Fish Curry / Meen Kozhambu (commonly served in non-vegetarian households in Tamil Nadu)
