Wikipedia:VideoWiki/Dosa
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Introduction[edit]
A dosa is a cooked flat thin layered rice batter, originating from the South India, made from a fermented batter. It is somewhat similar to a crepe in appearance. Its main ingredients are rice and black gram ground together in a fine, smooth batter with a dash of salt.
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History[edit]
Dosas are indigenous to South India; their exact birthplace in that region is a matter of conjecture.[1] According to historian Thankappan Nair, dosa originated in the Udupi town of present-day Karnataka.[2]
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Connection to Tamil country[edit]
According to food historian K T Achaya, dosa (as dosai) was already in use in the ancient Tamil country around the 1st century AD, as per references in the Sangam literature.[3]
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Preparation[edit]
Dosa is high in carbohydrates and contains no added sugars or saturated fats. As its key ingredients are rice and black gram, it is also a good source of protein.[4] One home made plain dosa without oil contains about 112 calories, of which 84% is carbohydrates and 16% proteins.[5]
Fermentation process[edit]
The fermentation process increases the vitamin B and vitamin C content.[6]
Serving[edit]
Dosa can be stuffed with fillings of vegetables and sauces to make a quick meal. They are typically served with a vegetarian side dish which varies according to regional and personal preferences. Common side items are:
Sambar[edit]
Sambar, a lentil-based vegetable stew or chowder, cooked with dal and tamarind broth.
Chutney[edit]
Chutney: examples include coconut chutney (a semi-solid paste made up of coconut, dal (lentils), green chilli and mint or coriander)
Idli podi[edit]
Idli podi, a powder of chilli with spices and sometimes desiccated coconut, mixed with sesame oil or groundnut oil or ghee.
Indian pickle[edit]
Variations[edit]
The most popular version is the masala dosa, with a filling of the potato masala. Mysore masala is the spicier version of it. Sada (plain) is without filling; paper dosa is a thin and crisp version. Rava dosa is made crispier using semolina.
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Related[edit]
There are many dosa like dishes, which are mostly popular in Asian countries. Some of them are;
Uttapam[edit]
Uttapam: a dosa-like dish made from the same batter. Unlike a dosa, which is crisp and unlike relatively soft crepes, it is a thick pancake mostly topped with diced onions, tomatoes, cilantro or cheese. Uttapam is sometimes characterized as an Indian pizza.
Pesarattu[edit]
Pesarattu: in Andhra Pradesh and Telangana, a dosa-like preparation prepared from green gram, which is typically served with a ginger and tamarind chutney.
Adai[edit]
Adai: a dosa-like dish prepared from a combination of toor dal, rice, curry leaves, red chillies and asafoetida. The batter is not fermented. Usually eaten with jaggery or aviyal.
Appam[edit]
Appam, a pancake prepared from a combination of patted rice batter. The center is thicker and the outer rim is very thin. Served with sweet coconut milk.
Chakuli pitha[edit]
Chakuli pitha: batter contains more black gram and less rice flour.
Apam balik[edit]
Apam balik: made from a mixture of flour, eggs, sugar, baking soda, coconut milk and water.
Jianbing[edit]
Jianbing: dosa-like dish made in China.
Bánh xèo[edit]
Bánh xèo: a dosa-like dish made in Vietnam.
References[edit]
- ^ Charmaine O' Brien (15 December 2013). The Penguin Food Guide to India. Penguin Books Limited. p. 378. ISBN 978-93-5118-575-8.
- ^ P. Thankappan Nair (2004). South Indians in Kolkata. Punthi Pustak. p. 320. ISBN 81-86791-50-7.
- ^ K. T. Achaya. The Story of Our Food. Universities Press. p. 80. ISBN 81-7371-293-X.
- ^ Srilakshmi, B. (2006) [2002]. Nutrition Science (Revised 2nd ed.). New Age International (formerly Wiley Eastern Ltd.). p. 403. ISBN 978-81-224-1633-6. Retrieved 2011-05-22.
- ^ "Calorie Chart, Nutrition Facts, Calories in Food | MyFitnessPal | MyFitnessPal.com". www.myfitnesspal.com. Retrieved 2019-05-07.
- ^ Nutrition and Dietetics - Higher Secondary - First Year (PDF). Directorate of School Education, Government of Tamil Nadu. 2004. p. 31. Archived from the original (PDF) on 21 March 2012. Retrieved 2012-08-30.