Dosa (food)

A dosa is a thin, savoury crepe in South Indian cuisine made from a fermented batter of ground white gram and rice. Dosas are served hot, often with chutney and sambar (a lentil-based vegetable stew). Dosas are popular in South Asia as well as around the world.

History
The dosa originated in South India, but its precise geographical origins are unknown. According to food historian K. T. Achaya, references in the Sangam literature suggest that dosa was already in use in the ancient Tamil country around the 1st century CE. However, according to historian P. Thankappan Nair, dosa originated in the town of Udupi in present-day Karnataka. Achaya states that the earliest written mention of dosa appears in the 8th-century literature of present-day Tamil Nadu, while the earliest mention of dosa in Kannada literature appears a century later.

In popular tradition, the origin of the dosa is linked to southern part of India in general, because of the dish's association with South Indian cuisines. The Tamil dosa is traditionally softer and thicker; the thinner and crispier version of dosa was first made in present-day Karnataka. A recipe for dosa can be found in Manasollasa, a 12th-century Sanskrit encyclopedia compiled by Someshvara III, who ruled from present-day Karnataka.

The dosa arrived in Mumbai with the opening of Udupi restaurants in the 1930s. After India's independence in 1947, South Indian cuisine became gradually popular in North India. In New Delhi, the Madras Hotel in Connaught Place became one of the first restaurants to serve South Indian cuisine.

Dosas, like many other dishes of South Indian cuisine, were introduced in Ceylon (Sri Lanka) by South Indian emigrants during British rule. Tirunelveli and Tuticorin merchants who settled there were instrumental in the spreading of South Indian cookery across the island by opening restaurants (vegetarian hotels) to meet initially the needs of the emigrant population. Dosa has found its way into the culinary habits of the Sri Lankan people from their Tamil population, where it has evolved into an island-specific version which is quite distinct from the Indian dosa. In both forms, it is called those (තෝසේ or ) or thosai (தோசை or ) in Sinhala and in Sri Lankan Tamil.

Apart from these countries, dosa was introduced to the world cuisines since early 18th entury by the immigrations of the Tamil diaspora to Malaysia, Singapore, Australia, Canada, France, Germany, Italy, Switzerland, Netherlands, New Zealand, Pakistan, Indonesia, South Africa, Seychelles, United Kingdom and United States.

Names
Dosa is the anglicised name of a variety of South Indian names for the dish, for example, dosai in Tamil, dosey in Kannada and dosha in Malayalam.

The standard transliterations and pronunciations of the word in various South Indian languages are as follows:

Nutrition
Dosa is high in carbohydrates and contains no added sugars. As its key ingredients are rice and black gram, it is a good source of protein. A typical homemade plain dosa without oil contains about 112 calories, of which 84% is carbohydrate and 16% is protein. The fermentation process increases the vitamin B and vitamin C content.

Preparation
A mixture of rice and white gram that has been soaked in water for at least 4–5 hours is ground finely to form a batter. Some add a bit of soaked fenugreek seeds while grinding the batter. The proportion of rice to lentils is generally 3:1 or 4:1. After adding salt, the batter is allowed to ferment overnight, before being mixed with water to get the desired consistency. The batter is then ladled onto a hot tava or griddle greased with oil or ghee. It is spread out with the base of a ladle or a bowl to form a pancake. It can be made either thick like a pancake, or thin and crispy. A dosa is served hot, either folded in half or rolled like a wrap. It is usually served with chutney and sambar. The mixture of white grams and rice can be replaced with highly refined wheat flour or semolina.

Serving
Dosas 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
 * Chutney
 * Idli podi or milagaipodi: a lentil powder with spices and sometimes desiccated coconut, mixed with sesame oil or groundnut oil or ghee
 * Indian pickles

Variations
Masala dosa is a roasted dosa served with potato curry, chutney and sambar, while saada (plain) dosa is prepared with a lighter texture; paper dosa is a thin and crisp version. Rava dosa is made crispier using semolina. Newer versions include Chinese dosa, cheese dosa, paneer dosa, and pizza dosa.

Though dosa is typically made with rice and lentils, other versions exist.

World record
On 16 November 2014, 29 chefs, at Hotel Daspalla in Hyderabad, India created a dosa that was 16.68 m long and weighed 13.69 kg, earning the Guinness World Record for the longest dosa.

In popular culture

 * In a November 2019 video promoting her campaign for presidency, United States Vice President Kamala Harris cooked masala dosa with actress and comedian Mindy Kaling.
 * Venba is a 2023 cooking video game that features dosa as one of the dishes that can be cooked in a long line of foods representing Tamil cuisine.

Related foods

 * Uttapam: a thick relatively soft crepe mostly topped with diced onions, tomatoes, cilantro or cheese, sometimes described as an Indian pizza
 * Pesarattu: made from green gram in Andhra Pradesh, served with a ginger and tamarind chutney
 * Appam: a pancake prepared from patted rice batter, served with sweet coconut milk
 * Chakuli pitha: the batter contains more black gram and less rice flour
 * Apam balik: made from a mixture of flour, eggs, sugar, baking soda, coconut milk and water
 * Jianbing: a Chinese dish
 * Bánh xèo: a Vietnamese dish
 * Lahoh: a Somali dish
 * Injera: an Ethiopian dish made with fermented teff batter