Dosa is thin pancake. It’s also called dosai. Which is also derived from south india. But currently its popular in all over india. Dosa is a balance is a fat less food. Its main ingredients rice and black gram, this is a great achievement of protein84% carbohydrate and 16% protein is available in plain dosa without oil. Vitamin B and C also available Se in it.


 A mixture of rice and black gram soaked in water is prepared with finely grinding to make a solution. Some also add handful of soaked fenugreek seeds. The rice ratio in dal is usually 3:1 or 4:1. Batters are left overnight for fermentation, before they are mixed with water to achieve desired consistency. After this batter is lubricated with oil or ghee (butter) and put on the hot pan. Make pancakes by mixing a bowl or a ladle. It can be thick, thin, or crisp like pancakes. One dosa is served when it is turned half round or rolled like a wrapper. It is generally presented with chutney and sambar. The mixture of black gram and rice can be replaced with highly refined wheat flour or semolina.


Dosa can be filled with vegetables and sauces to make quick food. They are usually served with a vegetarian side dish that varies according to regional and individual preferences. Common side items are:

* Chutney– (Examples include coconut chutney (coconut, lentil), a semi – solid paste made from green pepper and mint or coriander.)

* Sambar (There is a lentil based vegetable, cooked with broth of pigeon pea and tamarind.)

*A variety of chutney is served with dosa.


The most popular [quotation desired] version of the masala dosa is filled with potato masala filling. The Mysore spice is the spiced version of it. The plain (plain) is without filling; Paper dosa is a slim and crisp version. The dosa is made from semolina. New recipes have been developed which use fusion, such as sugar dosa, cheese dosa, cheese dosa and many more. Although dosa generally refers to the version made from rice and dal, many other versions are present.

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