Indianfoodcafe: Dosa the south indian breakfast

Dosa is a southern indian break fast recipe. Which is popular in states like andhra pradesh, karnataka, kerala and tamil nadu as well as being popular in other countries like sri lanka, malaysia, myanmar and singapore.

dosa full of nutrition

Dosa, a common breakfast dish is rich in carbohydrates, contains no sugar or saturated fats. Its constituent ingredients of rice and lentils mean it is gluten-free and contains protein.The fermentation process increases the vitamin B and vitamin C content.

How to serve dosa

1) Sambar
2) Wet chutney: examples include coconut chutney (a semisolid paste made up of coconut, dal, green chilli and mint or coriander)
3) Dry chutney: a powder of spices and desiccated coconut
4) Indian pickles
5) milagai powder: fried dry chillies, dal, asafoetida, i.e., hing, salt; all the ingredients are put together and ground coarsely.
6) Curd: with chilli powder topping
7) Sugar: Children are often given dosa with sugar instead of curries, which may be too spicy for them.

PREAPRATION OF DOSA

making batter

1) making batter

for preapration of dosa take rice and urad dal and soaked in water is ground finely to form batter. The ratio of taking rice and urad dal is 2:1 or 3:1. This batter is allowed to sit overnight and ferment.

2) making dosa

spreading batter on tava

A thin layer of the batter is then ladled on hot tava (pan) greased with oil or ghee.It is spread out evenly with the base of a ladle or bowl to form a pancake. It is flipped to heat both crusts and removed from the griddle when the crust becomes dry. A dosa is served hot, either folded in half or rolled like a wrap.

serving of dosa

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. the commonly used side dish are sambar or chutney