Dosa | ઢોસા
Origin - India
Just look at that golden-brown beauty. Warm, crispy at the edges, slightly soft in the center, and faintly sour and delicious by itself. Don’t let the reference of crepes or pancakes fool you because they are nowhere near as healthy or naturally gluten-free as dosa. Don’t get us wrong, crepes and pancakes are amazing but today, it’s all about the dosa!
Dosa are a thin, savory pastry that is somewhat similar to a crepe in appearance. It is made by first grinding uncooked rice and black gram which has a surprising number of health benefits including its ability to boost energy, reduce pain, build strong bones, and help digestion. Water is added to the mixture and is left to ferment overnight. This fermentation process gives dosa their faint sourness. Finally, more water is added to make a slightly runny batter that will be ladled on a hot griddle and cooked until golden brown.
Dosa is a typical part of any Southern Indian’s diet and popular also popular all over India. It is called a masala dosa when served hot, with a side of spicy sambar (lentil-based vegetable stew) and an array of chutneys.
[ History ]
The earliest origin of the dosa was found throughout South Asia, which dates back to more than a thousand years, if not longer. According to some food historians, ancient dosa were very different from the crisp and paper-thin versions we know of today. Instead dosa were more soft and thick like a pancake.
[ How to eat ]
Tear apart the dosa, spread chutney on the dosa with a knife, and enjoy the different textures and flavors, all in one bite!
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