Latest Dosa Recipes
Karacha Dosa is a popular South Indian delicacy made using maida (plain flour) as the base ingredient. Unlike the traditional dosa made with rice and …
Plain Dosa is a classic South Indian dish that needs no introduction. It is a thin, crispy pancake with fermented rice and lentil batter, served …
Mushroom Masala Dosa is a popular dish in South India. It’s typically served with coconut chutney and sambar. Mushrooms are a good source of vitamin …
Wheat Dosa is a popular dish in Tamil Nadu. It can be made from rice flour, wheat flour or a combination of both. The wheat …
Vegetable Dosa with cheese is a simple and different variety of dosa that kids will enjoy. Some kids are very fussy eaters. By adding vegetables …
Mushroom Dosa is a healthy and delicious breakfast dish for kids and adults alike. They can be also be served for lunch or dinner. Stuffed …
A quick, healthy and nutritious dosa variety made with ragi flour. Ragi is rich in protein and minerals when compared to other cereals. It is …
The staple food of South India, Dosa is famous all over India and is known as the ‘Pancake of India’ in foreign countries. Made from …
Mysore, a city with a rich cultural heritage and history is not only famous for its palaces and Dusshera festival but is also known for …
While you may be seeking to implement a perfectly healthy diet for your family, they are likely to come up with demands for something interesting …
Samai is a type of millet which is also sometimes referred as little millet. It is packed with nutrients such as calcium, fiber, iron, minerals …
Onion Rava Dosa is a delicious and crispy snack found in the menu of every South Indian restaurant. It is easy to make and is …
This Andhra style Onion Dosa is an easy to make dosa variety with dosa topped up with chopped sambar onions & chillies. Serve this dosai …
Varagu Arisi (Kodo Millet) is a healthy and nutritious grain rich in protein and iron. Ideal for those who are diabetic or trying to reduce/control …
A delicious, simple and easy to make dosa with sweet corn and cheese filling. Serve with chutney and sambar. Ingredients: Dosa Batter – 2 cups …
Dosa (or Dosai) is aneasy to make South Indian breakfast (infact anytime) dish. Here is an even more healthier option to the hugely popular dish. …
Dosa Recipes
Dosa is a widely known dish made with a fermented smooth batter made from a mixture of ground rice and black gram. Dosa is known by names like dose and dosai around the South depending on the state and language.
Though eaten regularly in most parts of South India, its origins are said to be from Udupi in Karnataka. According to a few historians, as per the Sangam literature, Dosas were already eaten around the 1st century A.D., in the ancient Tamil country. The Dosas during that time were soft and thick. The present-day crispier and thinner version of Dosas evolved from Udupi.
After India’s independence, this South Indian dish became widespread and popular in the Northern parts of India too. It is usually accompanied with hot sambar, potato stuffing, and chutney. Different types of chutneys made from coconut, tomato, or mint are relished with it.
Dosa is low in fat, rich in minerals, high in proteins and carbohydrates, and low in calories. Its fermented nature makes it extremely easy to digest and increases its content of Vitamin B and Vitamin C. This qualifies it as a superfood.
Dosa is best enjoyed when it is freshly made and served hot. Once prepared, the batter of Dosa can be stored in the refrigerator for a few days.
Adding finely chopped onions, green chilies and tomatoes to it will accentuate the flavor of the Dosa. In our country, Dosa is made in over 50 different ways with a variety of combinations of spices and vegetables.
Some states in India also have it with chicken curry. You can even use ragi (a type of millet, which is extremely healthy) or Rava (Semolina) instead of rice in the batter to make Ragi dosa or RavaDoas.
Being a healthy and tasty dish that has a versatility of its own, Dosa is a favorite among people from all over the country and is widely eaten by the Tamils of Sri Lanka as well.
