how to make aloo dosa | potato dosa ఆలూ దోస
10Dosa 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.
Dosa is indigenous to South India; its exact birthplace in that region is a matter of conjecture.[1] According to food historian K. T. Achaya, dosa (as dosai) was already in use in ancient Tamil country around the 1st century AD, as per references in the Sangam literature.[2] According to P. Thankappan Nair, dosa originated in the Udupi town of present-day Karnataka.[3]
In popular tradition, the origin of dosa is linked to Udupi, probably because of the dish's association with the Udupi restaurants.[1] Also, the original Tamil dosa was softer and thicker. The thinner and crispier version of dosa, which became popular all over India, was first made in present-day Karnataka.[4]Dosa, a common breakfast dish[5] and street food,[6] is high in carbohydrates, and contains no sugar or saturated fats. As its constituent ingredients are rice and urad dal (Vigna mungo), it is also a source of protein.[7] The fermentation process increases the vitamin B and vitamin C content.[8][9] There are also instant mix products for making dosa, with somewhat lower nutritional benefits.[10] Dosa are considered a high glycemic index food and should be avoided by diabetics.[11]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.Uttapam: a dosa-like dish made from the same batter. Unlike a dosa, which is crisp and crepe-like, it is a thick pancake mostly topped with diced onions, tomatoes, cilantro or cheese. Uttapam is sometimes characterized as an Indian pizza.
Pesarattu: a dosa-like preparation prepared from mung bean, which is typically served with a ginger and tamarind chutney
Adai: a dosa-like dish prepared from a combination of lentils, namely urad, kadalai (Chickpea) and moong (Mung bean) paruppu.
Appam/aappam/hopper : a pancake prepared from a combination of patted rice batter. The center is thicker and the outer rim is very thin. Served with sweet coconut milk.
Chakuli pitha: batter contains more black gram and less rice flourA pancake is a flat cake, often thin, and round, prepared from a starch-based batter that may also contain eggs and butter and cooked on a hot surface such as a griddle or frying pan, often with oil or butter. In Britain, pancakes are often unleavened, and resemble a crêpe. In North America, a raising agent is used (typically baking powder). The North American pancake is similar to a Scotch pancake or drop scone.