The story of Dosa
Ask
any south Indian, his favourite food would be Dosa made by mom. That is
why one cannot wonder at the sight of a Dosa outlet or a south Indian
restaurant in almost all the corners of the world. If you think only
south Indians enjoy this delicacy, go to the streets of Delhi, you can
see crowds infront of those tiny carts selling Masala Dosa. Recently,
while scrolling through Facebook timeline my eyes stuck to an intersting
story of the ‘Dosa Man’ Kumar who by selling dosa from a small cart changed the culinary culture of NewYork’s denizens.
What
is it about Dosa that we love so much? A fermented thin, tangy, crispy
crepe or pancake made from rice and lentil (urad dal) batter
cooked on a hot girddle. Originally dosa was made only of lentils to
which in course of time rice was added. Later evolved different
variations to the basic theme.
According to food historian K.T Acharya, first reference to dosa (thosai) is seen in sixth century AD Tamil literature. The sanskrit classic Manasollasa by western Chalukya king Somesvara III (1129 AD) describes Doshaka made of lentils . However, writers like P. Thankappan Nair,
Pat Chapman and lisa Rayner gives Udupi, the Karnataka town, credits
for making first dosa. Well, it may be probably because of the Udupi
restaurants which brought dosa to Mumbai and other north indian cities. Paula Richman says that a Tamil folk song mentions dosa as one of the dishes Dasaratha’s pregnant wives crave for.
There
is more than hundreds of varieties of dosa available now a days. Basic
form is the plain dosa made of rice and urad dal batter. It is not spicy
but yet tangy and tasty. Usual breakfast item in south indian homes and
the cheapest dosa in restaurants. In the southIndian state of Kerala,
dosa is thicker and smaller. It is not crispy but spongy. This smaller
and simpler variety of dosa is the most favorite street food in Kerala
known as ‘Thattu dosa’. Restaurants of Karnataka serves ‘set
dosa’ — simple, spongy dosa in a set of more than one per plate.
Thinnest dosa with plain rice batter is called Neer dosa which would be
the easiest to cook as it requires no fermentation. Utthappam or dosa
version of pizza (if i say so) is again a dosa over which vegetables are
spread while cooking. Andhra special dosa is Pesarattu made of moong
dal batter. King of all dosas Masala dosa, fosterd by north Indians, has
crossed seven seas and spread it’s fame through out the globe. Dosa
filled with a spicy concotion of fried onion and mashed potatoes folded
and eaten with chutney and sambhar. There are many innovations in the
basic form of masala dosa by experimenting with the filling using meat
or other vegetables.
Dosamatic — world’s first table top dosa maker.
We
havenot seen a ‘Mc dosa’ yet but wherever it has gone, dosa made it’s
impact. Hope, one day Dosa will become India’s healthy answer to fast
food world.