Can the hugely popular dosa be only a breakfast exclusive? When people in our kitchens got their dosas and chutneys ready for the breakfast table, maybe no once ever visualized the possibility of dosa being an all-time serve. It’s official now. Dosa is a nutritious all seasons, anytime, any day food. This could also be the reason why it’s a hit with natives and tourists alike.
And unlike so many other items on a menu, it need not wait for anybody’s time or inclination. In fact, the tide has turned in its favour, with folks having to wait for their crispy crunchy dosas to arrive. There’s nothing more inviting than the smell of hot dosas smeared with ghee coming straight from the kitchen to the dining table.
The health factor lies in the fermented batter which makes the dosa digestible and beneficial to metabolism. This is also the main reason why the dosa stands out as the king of meals.
Consider this fact. While a burger packs in 760 calories, the humble flat fermented bread called dosa has only about 80 calories. This perhaps could explain why the west goes gaga over dosas. Dosa being soft and smooth can easily be eaten by gummy babies and toothless oldies.
If one were to trace the history of dosa, it could take us back to over 2000 years. Well, ultimately, who cares about its age or its origins when it’s only the taste that matters? While some claim it originated in Tamil Nadu, others love to say the dosa came from Karnataka, Udupi, in particular. Suffice to say it’s a global item today.
There’s nothing else to compete with dosa than dosa itself. So myriad are the tastes it can lend itself to. One can whip up flavours and combinations. There are over 600 different varieties of dosa and the list is open to additions. Kal dosa, podi dosa, rava dosa, paper dosa, neer dosa, masala dosa and what not? The list is endless.
Kerala and Tamil Nadu dosas are softer and slightly thicker than what’s made in Karnataka and the northern parts of India where they are thin and papery. Paper dosa and masala dosa come under this category.
How to make tasty dosas
Rice and urud dal should be washed at least five times over and soaked for at least six hours before they are ground.
Add in some ground uluva (methi, fenugreek) and aval (rice flakes) to the rice-urud dal while being fermented.
Of equal importance is the dosa tawa which is to be heated to the right temperature. Neither too cold nor too hot.
Just before pouring in the batter, rub the tawa with an egg, a big onion, or mayonnaise sauce. Once the tawa is cured with these elixirs, flipping over the dosa becomes a simple task.
Dosas smell and taste better with ghee and sesame oil rather than coconut oil.
Of all dosas, the global favourite is the masala dosa. The right masala mix comes from a combination of boiled and mashed potatoes, onions, split channa dal, mustard, turmeric, a pinch of garam masala, green peas, and curry eaves.
The dosa is always served along with several varieties of chutneys. However, sambar is the main serve. Coconut and tomato chutneys are the best picks in the west.
