GASD71

Dosa(i)

 

As K.T. Achaya describes it in A Historical Dictionary of Indian Food, Dosai is a fairly thick batter of rice grits and urud dhal in a ratio of 2:1 [that] is left to ferment overnight. (1) 

 

The dosai of Tamil Nadu are thick and small. Dosa from Karnataka are thinner, bigger, and crispier.  They're ususally folded over and contain mashed potatoes, onion, and green chillies. Both varieties are served with a Coconut Sambol (chutney) or Sambar. (1)

 

The basic Dosa contains Rice, Urud Dhal, and Fenugreek seeds. Rajeswary adds a tablespoon of turmuric in order to get a nice yellow coloured batter as well as increase the health benefits of the meal.

 

Coconut Sambol is made from shredded coconut, red chillies, onion, and salt. 

 

 

(1) K.T Achaya, ‘A Historical Dictionary of Indian Food’ Oxford India, 1998, p. 61