Dosa

Dosa is a fermented crepe made from rice batter and black lentils. It is a staple dish in South Indian states of Karnataka, Tamil nadu, Telangana, Andhra Pradesh and Kerala. It is also popular in other parts of India, and other countries like Sri Lanka, Mauritius, Myanmar, Nepal, Malaysia and Singapore.

A mixture of rice and urad dal (ulundu) that has been soaked in water is ground finely to form a batter. Some add hand full of fenugreek seeds soaked along with rice. The proportion of rice to lentils is generally 4:1 or 5:1. The batter is allowed to ferment overnight. After the overnight fermentation, batter is mixed with water to get the desired thickness. the batter is then ladled onto a hot tava (griddle) greased with oil or ghee (clarified butter). It is spread out evenly with the base of a ladle or bowl to form a pancake. A dosa is served hot, either folded in half or rolled like a wrap. It is also served usually with chutney and sambar. The mixture of urad dal and rice can be replaced with highly refined wheat flour or semolina.