Dosa Varieties

Dosa or Dhosai or Dosay is a fermented crepe or pancake made from rice batter and black lentils. It is is a staple dish in the southern Indian states of Andhra Pradesh, Karnataka, Kerala, and Tamil Nadu, as well as being popular in Sri Lanka. Dosa is also popular in Malaysia and Singapore, where the name Thosai is more common. Dosa is indigenous to South India; its exact birthplace in that region is a matter of conjecture. 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. According to historian P. Thankappan Nair, dosa originated in the Udupi town of present-day Karnataka

Dosa is rich in carbohydrates, contains no salt, sugar or saturated fats and its constituent ingredients of rice and lentils mean that it is glutton-free and contains protein. The fermentation process increases the the levels of Vitamin B and C