KAVERI RESTAURANT, RANCHI, JHARKHAND, INDIA.
A popular crepe style Indian dish.
Speculated to have originated somewhere in the vicinity of 1 A.D. in the southern half of India, the crepe style dish that is presently known as the South Indian Dosa is one among those few regional Indian food items that of late has successfully managed to cross the borders of cultural taste and ethnic barrier to get into the plate of the everyday Indian – very likely because of its light and nutritious nature, quick preparation and serving time, and ease of digestion.
While the earliest known form of the Dosa remains an obscurity, albeit, aside scanty mentions in ancient literature dating back to the six century that describes it to be purely pulses based. Its descendants have come to be identified for the commonly used ingredients that go into the making of one: a wafer thin brown shell (usually made out of fermented rice batter which is spread out like a pancake and fried over a heated pan with very little oil), a stuffing of mashed potatoes, and an accompanying bowl of spicy tamarind stew sometimes with additional vegetables.
Size is a new innovation introduced by fine dinning restaurants for a boost in business with the Guinness World Record holder measuring a colossal 40 feet in length.
Dining Tip: Dosas can be found at various types of eating establishments including small eateries, fine dinning restaurants, local food joints, canteens and Indian cafes. Specialty establishments and fine dinning restaurants can serve more than one variant of the Dosa, popular among which are the Plain Dosa, the Masala Dosa, the Rava Masala Dosa and the Mysore Masala Dosa. However, the ingredients that go into the making may vary as can the accompanying dishes and the taste, especially if one is having it in a specialty South India joint that stakes its reputation for authenticity. Dosas served by small eateries are typically towards the plainer side. The dish can be eaten both as a meal and a snack.