Dosa is believed to have originated from South India, according to historians. Dosas are extremely appetizing and relatively light. Its main ingredients are rice and black gram ground together in a fine, smooth batter with a dash of salt. One of the most popular variations of Dosa is Masala dosa.
Masala Dosa has its origins from the Tuluva Mangalorean cuisine. It is made from rice, lentils, potato, chilies, methi, and curry leaves, and served with sambar and chutneys.
Interesting facts about Dosa
- Dosa varieties have constantly been experimented with, and there are over 600 varieties of Dosa.
- Dosa is a common breakfast item in South Indian and Sri Lankan Tamil diets. The dish is also popular all over the Indian subcontinent.
- Dosa contains no saturated fats and is rich in carbohydrates. Its key ingredients are rice and black gram, which are a good source of protein.
- One homemade plain dosa without oil contains approximately 112 calories.
- The most popular varities are masala dosa, set dosa, benne dosa, neer dosa, egg dosa, onion dosa, dosa, schezwan masala dosa.
- The birthplace of Dosa is a matter of conjecture. According to historian P. Thankappan Nair, dosa originated in the Udupi town in Karnataka. However, historian K. T. Achaya, argues that dosa (as dosai) was already in use in the ancient Tamil country.
- Janatha, Basavanagudi
- Vidyarthi Bhavan, Basavanagudi
- CTR, Malleswaram
- Mavalli Tiffin Room or MTR
- Maiyas, Jayanagar
- Halli Manne, Malleshwaram
- Ramu Tiffin Center, VV Puram
- Dosa Camp, Jayanagar
