Dosa For Breakfast

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Dosa is a fermented crepe or pancake made from urad dal (black lentil or white dal) and rice. It’s a traditional South Indian dish usually eaten for breakfast or dinner. Dosa is rich in carbohydrates and proteins. It’s a very common breakfast in the states like Tamil Nadu, Karnataka, Andhra Pradesh and Kerala.
Dosa is a traditional South Indian dish usually eaten for breakfast or dinner  They can either be made plain or stuffed. One masala dosa can provide your body with most of the required vitamins and nutrients. For ex: The masala dosa is served with a yummy stuffed potato curry, coconut chutney and sambar.
Hence if you are on a weight loss diet, you will be able to have a complete filling nutritious meal and would not feel the urge to eat anything between meals. Although the dosa is made from a batter of black lentil and rice, there are a variety of versions that can be prepared with this batter, for example Paper dosa, Set dosa, Uttappam, Onion dosa, Butter dosa, Masala dosa, Mysore masala dosa, 70 MM dosa and many more. Characteristically the ingredients like the urad dal, rice, little fenugreek seeds are soaked overnight or for at least 6 hours and then ground or blended to a paste. The batter should be ground to a very smooth paste and should be to the right consistency. The Dosa batter is thinner than the Idli batter. This consistency is required to make the crepe. There is less Amylopectin in Dosa than Idli.
The Dosa crepe has to be crusty and crisp, while the Idli is soft and fluffy. You can also just add water and thin Idli batter to make crispy Dosa. The batter is then ladled in small amounts onto a hot greased tawa, where it is spread out into a thin circle and fried for a very short time with oil or ghee until golden brown. The dosa may then be folded in half and served or rolled as in a wrap, but in both cases it is cooked on a single side. Alternatively, it may be flipped to cook on the other side and then served.
Dosas are typically served with a side dish that varies from each individual’s preference and choice. Some of the common items that are served along the Dosa are sambar, chutney (usually it’s the coconut chutney), Milaga podi, any chicken, mutton or fish curry. Masala dosa originated in Udupi, Karnataka.
A masala dosa is made by stuffing a dosa with a lightly cooked filling of potatoes, fried onions and spices. It’s nicely wrapped around the sabji or potato curry. Before it was invented, plain dosa was served with potato curry (potato podimas or potato bhaji) without onions in a separate cup. During a shortage of potatoes, method was created where potato was mashed and sauteed with onions together with other spices. This was then placed inside the dosa instead of a separate cup. This was done to hide the onions which are not eaten by orthodox Hindus and Jains.
People enjoyed this new dosa. It came to be known as “Masala Dosa”, from the sautéeing of spices (potato masala) during the preparation of the bhaji. Listed are some of my favourite dosa recipes that I would you all to try.
Dosa dosai Dosa made with rice, urad dal.
Try eating dosa for breakfast today and you will  find it delicious and filling. -vahrehvah.com
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