dosa

Dosa is a thin, crisp pancake that originated in South Indian cuisine and is widely eaten across India and in Indian diaspora communities. It is traditionally made from a fermented batter of rice and urad dal (split black gram), with optional fenugreek seeds to aid fermentation and flavor. The rice and dal are soaked separately, ground into a smooth batter, mixed, and left to ferment overnight or longer in warm climates. Fermentation gives the dosa its characteristic tang and light texture.

A common batter ratio is one part urad dal to three to four parts rice, though variations exist. Parboiled rice or a blend of rice types may be used. Fermentation times vary by climate and season. The batter is ladled onto a hot, lightly oiled tawa or skillet and spread in a circular motion to form a thin circle. It cooks quickly, developing a crisp edge while the center remains soft. Dosas are typically served hot with sambar (a lentil-based vegetable stew) and coconut chutney; masala dosa includes a spiced potato filling folded into the pancake.

Variants include rava dosa (made with semolina), neer dosa (rice batter-based and common in Karnataka), set dosa (thicker and softer), and paper dosa (extremely thin and crisp). The Udupi style is a well-known regional rendition associated with Udupi cuisine.

Nutritionally, dosa is gluten-free and provides carbohydrates from rice and protein from urad dal. It is a versatile, traditional breakfast and snack item that has become a staple in many households and restaurants.