Dosa (food): Difference between revisions

Dosa
	Dosa with sambar and chutney
Type	Pancake, crepe
Place of origin	India
Region or state	Southern India
Serving temperature	Hot
Main ingredients	Rice and black gram
Variations	Masala dosa, rava dosa, ghee roast dosa, podi dosa, paneer dosa, plain dosa, and many more
	Cookbook: Dosa; Media: Dosa;

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A dosa, dosey, dosai is a thin, savoury crepe in Indian cuisine made from a fermented batter of ground black gram and rice. Dosas are served hot, often with chutney and sambar (a lentil-based vegetable stew). Dosas are a common food in South India and North Sri Lanka.

History

The dosa originated in South India, but its precise geographical origins are unknown. According to food historian K. T. Achaya, references in the Sangam literature suggest that dosa was already in use in the ancient Tamil country around the first century CE.^[1] However, according to historian P. Thankappan Nair, dosa originated in the town of Udupi in present-day Karnataka.^[2] Achaya states that the earliest written mention of dosa appears in the eighth-century literature of present-day Tamil Nadu, while the earliest mention of dosa in Kannada literature appears a century later.^[3]

In popular tradition outside of Southern India, the origin of the dosa is linked to Udupi, probably because of the dish's association with Udupi restaurants.^[3] The Tamil dosa is traditionally softer and thicker; the thinner and crispier version of dosa was first made in present-day Karnataka.^[4] A recipe for dosa can be found in Manasollasa, a 12th-century Sanskrit encyclopedia compiled by Someshvara III, who ruled from present-day Karnataka.^[5]

The dosa arrived in Mumbai with the opening of Udupi restaurants in the 1930s.^[6] After India's independence in 1947, South Indian cuisine became gradually popular in North India. In New Delhi, the Madras Hotel in Connaught Place became one of the first restaurants to serve South Indian cuisine.^[7]^[8]

Dosas, like many other dishes of South Indian cuisine, were introduced in Ceylon (Sri Lanka) by South Indian emigrants during British rule.^[9]^[10] Tirunelveli and Tuticorin merchants who settled there were instrumental in the spreading of South Indian cookery across the island by opening restaurants (vegetarian hotels) to meet initially the needs of the emigrant population.^[11]^[12] Dosa has found its way into the culinary habits of the Sri Lankan people, where it has evolved into an island-specific version which is quite distinct from the Indian dosa. In both forms, it is called those (තෝසේ or [t̪oːse]) or thosai (தோசை or [t̪oːsaɪ̯]) in Sinhala and in Sri Lankan Tamil.

Apart from these countries, dosa was introduced far abroad since the early 18th century, by the migration of the Tamil diaspora to Southeast Asia and later in the Western World, and through the worldwide popularisation of Indian and South Indian cuisines since the second half of the 20th century.

Names

Dosa with chutney and sambar with sauteed potato filling in a restaurant

Dosa is the anglicised name of a variety of South Indian names for the dish, for example, dosai in Tamil, dosey in Kannada, and dosha in Malayalam.

The standard transliterations and pronunciations of the word in various South Indian languages are:

Language	Transliteration	Pronunciation (IPA)
Tamil: தோசை	dōsai	[d̪oːsaɪ̯]
Kannada: ದೋಸೆ	dōse	[d̪oːse]
Malayalam: ദോശ	dōśha	[d̪oːʃa]
Telugu: దోశ^[13]	dōsa	[d̪oːsa]

Nutrition

Dosa is high in carbohydrates and contains no added sugars. As its key ingredients are rice and black gram, it is a good source of protein.^[14] A typical homemade plain dosa without oil contains about 112 calories, of which 84% is carbohydrate and 16% is protein.^[15] The fermentation process increases the vitamin B and vitamin C content.^[16]

Preparation

A mixture of rice and white gram that has been soaked in water for at least 4–5 hours is ground finely to form a batter. Some add a bit of soaked fenugreek seeds while grinding the batter. The proportion of rice to lentils is generally 3:1 or 4:1. After adding salt, the batter is allowed to ferment overnight, before being mixed with water to get the desired consistency. The batter is then ladled onto a hot tava or griddle greased with oil or ghee. It is spread out with the base of a ladle or a bowl to form a pancake. It can be made either thick like a pancake, or thin and crispy. A dosa is served hot, either folded in half or rolled like a wrap. It is usually served with chutney and sambar. The mixture of white grams and rice can be replaced with highly refined wheat flour or semolina.

Rice batter
Batter poured on a tava or griddle
Batter being spread uniformly
After being cooked for some time

Serving

Dosas can be stuffed with fillings of vegetables and sauces to make a quick meal. They are typically served with a vegetarian side dish, which varies according to regional and personal preferences. Common side items are:

Sambar
Chutney
Idli podi or milagaipodi: A lentil powder with spices and sometimes desiccated coconut, mixed with sesame oil or groundnut oil or ghee
Indian pickles

Variations

Masala dosa is a roasted dosa served with potato curry, chutney, and sambar, while saada (plain) dosa is prepared with a lighter texture; paper dosa is a thin and crisp version. Rava dosa is made crispier using semolina.^[17] Newer versions include Chinese dosa, cheese dosa, paneer dosa, and pizza dosa.^[18]

Though dosa is typically made with rice and lentils, other versions exist.^[19]

Types of dosa
Name	Description
Uttapam	A highly popular variety of dosa is much thicker and softer and served with vegetable toppings. It also uses less oil, hence is considered healthier than the typical dosa. On the flipside, though, it takes more time to prepare than a regular dosa. Both surfaces may be baked. They are again eaten like a regular dosa with servings of sambhar and chutney. Its history is as old as the dosa, featuring in Sangam literature. It is closely related to both the dosa and the appam.
Masala dosa	Roasted and crispy dosa, served with potato curry, chutney and sambar
Oats dosa	Healthy, crisp and lacy instant dosa made with oats
Wheat dosa	Dosa made with wheat flour batter, a typical wheat dosa may consume more oil and takes longer to prepare than a regular dosa. Instead of oil, ghee or butter may be used.
Set dosa	Smaller, spongy, soft and light, served in a set of 2-3 dosa per serving
Red rice dosa	A healthier variant of the regular dosa, it uses red rice instead of white rice, though the batter may also involve a mixture of the two rice varieties, too.
Plain dosa	Dosa has light texture and can be crispy.
Kal dosai	A thicker, softer, and spongier variant of a plain dosa, it also uses a stone tawa instead of the regular iron tawa for other dosas.
Tandoori dosa	A variety of dosa that uses a tandoor to prepare it instead of a tawa
Ghee roast	(Nei dosai in Tamil) Plain dosa cooked with ghee instead of oil and usually with no filling
Paper roast/Plain roast dosa	A large, plain dosa known for its thin layer and crispiness resulting from making a very thin layer of batter and the addition of extra oil compared to plain dosa
Egg dosa	(Muttai dosai in Tamil) A thicker base of dosa topped with beaten egg, or beaten egg is added to batter before cooking.
Kari dosai	A Tamil Nadu specialty with a dosa of thicker base topped with cooked meat, usually chicken or mutton: Dosas topped with vegetables or vegetable curry are also sometimes referred to as kari dosai.
Madurai Kari dosai	A famous variant of kari dosai is the Madurai kari dosai. This has a vegetarian and a non-vegetarian variant. The latter consists of non-vegetarian toppings of a mix of omlette, minced meat, and without vegetables, while the former has a fully vegetarian topping of vegetable curry.
Pori dosa/Puffed rice dosa	Uses some puffed rice alongside raw rice and some lentils in the batter
Paneer dosa	Spiced, flavorful paneer filling inside the dosa
Palak dosa	Layered with palak (spinach) paste inside the folds of dosa
Pizza dosa	A fusion of the traditional dosa and a regular pizza, it comes in many subvariants. It primarily uses toppings that resemble those of a regular pizza.
Spring Roll dosa	A fusion of the traditional plain dosa and the spring roll, it has vegetarian and non-vegetarian variants. It uses the same stuffing as in the spring roll and is usually cut and served rolled up as a spring roll. It is also notably spicy (piquant).
Jini dosa	A famous variety of dosa from Mumbai, Indiam , it is a crispy, cheesy dosa stuffed with a spicy mix of vegetables such as cabbage, carrots, and capsicum in addition to a tangy sauce.
Schezwan dosa	A type of dosa with stuffing of a mix of cooked vegetables and Schezwan sauce
Mini soya dosa^[20]	Soya milk and wheat flour^[21]
Pesarattu (green dosa)^[22]	Made with green gram.^[23] It is served with Allam Pachadi. (Ginger chutney)
Adai dosa	From Tamil Nadu, it is a dosa-like dish prepared from a combination of toor dal, rice, curry leaves, red chillies, and asafoetida. The batter is not fermented, and is usually eaten with jaggery or aviyal.
Light white dosa	Rice and coconut^[24]
Kadapa Neyyi karam dosa^[25]	Rice flour fermented overnight and mixed with sodium carbonate. The topping is a mixture of onion and chili paste (called yerra karam) and a chutney made with tomato and flour made in a gravy of curd. It is roasted in Ghee. It is also occasionally topped with fried gram powder.^[25]
Onion rava dosa^[26]	Semolina, rice flour, onion
Ragi wheat dosa	Ragi, whole wheat flour^[27]
Rava dosa	Made with rava or sooji (semolina), it is a healthier alternative to regular dosa. Rava dosa takes up more oil than a regular dosa and can stick to the tawa if enough oil is not used. It also takes more time to prepare than a regular dosa.
Benne dose	Made with butter (benne in Kannada, vennai in Tamil), it is predominantly famous as Davanagere benne dose associated with the Davanagere district in Karnataka.
Neer dosa	Made with a watery rice batter
Vodu dose or Kappa roti	Vodu dose or kappa roti is made from unfermented rice, fenugreek, grated coconut, thinly flattened rice, and sometimes leftover cooked rice. It is cooked on an earthen pan with a rounded bottom. It is fluffy and appears like a bread. It is cooked without the use of oil.
Amboli, ghavan, dhirde	In coastal parts of Maharashtra, variations known as amboli and ghavan are thin rice crêpes prepared with fermented batter, while dhirde is prepared with unfermented batter.
Buttermilk dosa	Semolina, maida, buttermilk^[28]
Jaggery dosa	Rice flour, maida, grated coconut, jaggery.
Minapattu	Very similar to plain dosa, this version tends to be thicker and, compared to plain dosa, it has a greater ratio of urad dal to rice flour or, in some cases, idli rava.
Maida dosa	The maida dosa batter is made from maida (refined flour) by adding water to get dense consistency; chopped onion, chilli, coriander leaves, and salt are added for taste. Maida dosa is quickly made in many households of Karnataka state, India.

Masala dosa served traditionally with chutney, sambar, sauteed potato filling
Uttapam is one of the many varieties of dosa prepared in India and served for breakfast.
Urad plain dosa
Wheat flour dosa
Plain dosa
Paper roast, a wafer-thin crispy dosa, served in restaurants
Ghee roast, known as nei dosa in Tamil.
Butter dosa, known as benne dose in Kannada.
Pesarattu (moong dal dosa) and ginger chutney in Andhra Pradesh
Mangalorian neer dosa popular in South Canara districts, Karnataka
Kambu (bajra/pearl millet) dosa
Rava dosa made from sooji rava flour, more popular in Karnataka and Udupi restaurants in Mumbai
Wheat batter dosa, known locally as godi mau or godhumai mavvu dosa
Ragi dosa made of ragi flour mixed with small portions of rice and urad dal
Uthappam or utthapa, a version with onion, chilli, and tomato
Methi dosa on a pan, known as vendhyam dosai in Tamil Nadu
Masala dosa at a street food center
"Table dosa" which covers almost half of the table
Indian street dosa masala in Varanasi, India
Onion dosa, with coconut chutney and potato curry
Set dosa, a set of 3 dosas with coconut chutney, curry and Mysore bonda

World record

On 16 November 2014, 29 chefs, at Hotel Daspalla in Hyderabad, India, created a dosa that was 16.68 m (54.7 ft) long and weighed 13.69 kg (30.2 lb), earning the Guinness World Record for the longest dosa.^[29]

In popular culture

In a November 2019 video promoting her campaign for presidency, United States Vice President Kamala Harris cooked masala dosa with actress and comedian Mindy Kaling.^[30]
Venba is a 2023 cooking video game that features dosa as one of the dishes that can be cooked in a long line of foods representing Tamil cuisine.

Related foods

Uttapam: a thick relatively soft crepe mostly topped with diced onions, tomatoes, cilantro or cheese, sometimes described as an Indian pizza
Pesarattu: made from green gram in Andhra Pradesh, served with a ginger and tamarind chutney
Appam: a pancake prepared from patted rice batter, served with sweet coconut milk and/or sugar
Chakuli pitha: the batter contains more black gram and less rice flour
Apam balik: made from a mixture of flour, eggs, sugar, baking soda, coconut milk and water
Jianbing: a Chinese dish
Bánh xèo: a Vietnamese dish
Lahoh: a Somali dish
Injera: an Ethiopian dish made with fermented teff batter

References

^ K. T. Achaya (November 2003). The Story of Our Food. Universities Press. p. 80. ISBN 81-7371-293-X.
^ P. Thankappan Nair (2004). South Indians in Kolkata. Punthi Pustak. p. 320. ISBN 81-86791-50-7.
^ ^a ^b Charmaine O' Brien (15 December 2013). The Penguin Food Guide to India. Penguin Books Limited. p. 378. ISBN 978-93-5118-575-8.
^ Vir Sanghvi (1 January 2004). Rude Food: The Collected Food Writings of Vir Sanghvi. Penguin Books India. pp. 109–110. ISBN 978-0-14-303139-0.
^ K.T. Achaya (2003). The Story of Our Food. Universities Press. p. 85. ISBN 978-81-7371-293-7.
^ "8 oldest Udupi restaurants in Bombay". The Free Press Journal. 31 May 2019. Archived from the original on 5 September 2019. Retrieved 15 August 2022.
^ Bhattacharya, Bhaswati (3 August 2017). Much Ado Over Coffee: Indian Coffee House Then And Now, Bhaswati Bhattacharya, Routledge, 2017. Routledge. ISBN 978-1-351-38315-8. Archived from the original on 16 April 2023. Retrieved 28 March 2023.
^ Bride at Ten, Mother at Fifteen: Autobiography of an Unknown Indian Woman, Sethu Ramaswamy, Namita Gokhale Editions, 2003
^ J. Hurst, Christon, ed. (2023). "Fermented Foods of South Asia". Microbial Fermentations in Nature and as Designed Processes. Hoboken: Wiley. p. 342. ISBN 978-1-119-84999-5. OCLC 1393173167.
^ Davidson, Alan (2014). "Sri Lanka". In Jaine, Tom (ed.). The Oxford companion to food (3. ed. / ed. by Tom Jaine ed.). Oxford: Oxford Univ. Press. p. 774. ISBN 978-0-19-967733-7. OCLC 903167481.
^ Kadhirvel, S. (2000). "Indian Tamils in Sri Lanka: The countours of dissonance". Proceedings of the Indian History Congress. 61: 1045–1046. ISSN 2249-1937. JSTOR 44144420. Archived from the original on 3 November 2023. Retrieved 3 November 2023.
^ Garg, Sanjay; SAARC Cultural Centre, eds. (2014). Circulation of cultures and culture of circulation: diasporic cultures of South Asia during 18th to 20th centuries. Colombo: SAARC Cultural Centre. p. 151. ISBN 978-955-0567-12-6. OCLC 910664759. Archived from the original on 29 June 2023. Retrieved 3 November 2023.
^ "A Telugu-English Dictionary. New ed., thoroughly rev. And brought up to date...2nd ed". 1903.^{[permanent dead link‍]}
^ Restaurant style dosa recipe, Dosa recipe (9 July 2023). Dosa recipe.
^ "Calorie Chart, Nutrition Facts, Calories in Food | MyFitnessPal | MyFitnessPal.com". www.myfitnesspal.com. Archived from the original on 19 April 2023. Retrieved 7 May 2019.
^ Nutrition and Dietetics - Higher Secondary - First Year (PDF). Directorate of School Education, Government of Tamil Nadu. 2004. p. 31. Archived from the original (PDF) on 21 March 2012. Retrieved 30 August 2012.
^ "A Beginner's Guide to the Great Wide World of Indian Dosa, Priya Krishna and Shailendra Krishna, October 6, 2016". 6 October 2016. Archived from the original on 9 November 2016. Retrieved 21 February 2018.
^ "A Dosa Lesson From a Professional - A Good Appetite, Melissa Clark, New York Times, 6 October 2017". 6 October 2017. Archived from the original on 21 February 2018. Retrieved 21 February 2018.
^ Kumar, Ashwani; Singh, Sarabjit; Tomer, Vidisha; Prasad, Rasane (2022). Cereals and cereal-based foods : functional benefits and technological advances for nutrition and healthcare (First ed.). Palm Bay, FL, USA: Apple Academic Press. p. 251. ISBN 9781000164299. Retrieved 25 April 2023. The ingredients for dosa preparation are not limited to just rice and black gram instead pure rice or a mixture of rice, wheat, sorghum, maize, or millets can also be used.
^ "Recipe: Mini soya dosa". The Times of India. Archived from the original on 24 June 2017. Retrieved 15 August 2022.
^ "Mini Soya Dosa". food.ndtv.com. Archived from the original on 2 April 2015. Retrieved 20 March 2015.
^ "Healthy snack recipe: Green Dosa". The Times of India. 17 February 2016. Archived from the original on 19 March 2022. Retrieved 15 August 2022.
^ "Pesarattu (Green Gram Dosa)". food.ndtv.com. Archived from the original on 2 April 2015. Retrieved 20 March 2015.
^ "Recipe: Light white dosa". The Times of India.
^ ^a ^b "The karam dosas from kadapa". The New Indian Express. Archived from the original on 15 August 2022. Retrieved 14 August 2018.
^ "Onion Rava Dosa". food.ndtv.com. Archived from the original on 15 August 2022. Retrieved 15 August 2022.
^ "Ragi Wheat Dosa". food.ndtv.com. Archived from the original on 15 August 2022. Retrieved 15 August 2022.
^ Verma, Neera. South Indian Cook Book. Diamond Pocket Books (P) Ltd. ISBN 978-81-7182-836-4.
^ "Longest Dosa". guinnessworldrecords.com.
^ 27 November 2019. US presidential candidate Kamala Harris cooks masala dosas with Mindy Kaling Archived 23 July 2023 at the Wayback Machine. The Hindu. Retrieved 23 July 2023.

[KTAchaya-1] K. T. Achaya (November 2003). The Story of Our Food. Universities Press. p. 80. ISBN 81-7371-293-X.

[2] P. Thankappan Nair (2004). South Indians in Kolkata. Punthi Pustak. p. 320. ISBN 81-86791-50-7.

[Charmine2013-3] Charmaine O' Brien (15 December 2013). The Penguin Food Guide to India. Penguin Books Limited. p. 378. ISBN 978-93-5118-575-8.

[Vir2004-4] Vir Sanghvi (1 January 2004). Rude Food: The Collected Food Writings of Vir Sanghvi. Penguin Books India. pp. 109–110. ISBN 978-0-14-303139-0.

[5] K.T. Achaya (2003). The Story of Our Food. Universities Press. p. 85. ISBN 978-81-7371-293-7.

[6] "8 oldest Udupi restaurants in Bombay". The Free Press Journal. 31 May 2019. Archived from the original on 5 September 2019. Retrieved 15 August 2022.

[7] Bhattacharya, Bhaswati (3 August 2017). Much Ado Over Coffee: Indian Coffee House Then And Now, Bhaswati Bhattacharya, Routledge, 2017. Routledge. ISBN 978-1-351-38315-8. Archived from the original on 16 April 2023. Retrieved 28 March 2023.

[8] Bride at Ten, Mother at Fifteen: Autobiography of an Unknown Indian Woman, Sethu Ramaswamy, Namita Gokhale Editions, 2003

[9] J. Hurst, Christon, ed. (2023). "Fermented Foods of South Asia". Microbial Fermentations in Nature and as Designed Processes. Hoboken: Wiley. p. 342. ISBN 978-1-119-84999-5. OCLC 1393173167.

[10] Davidson, Alan (2014). "Sri Lanka". In Jaine, Tom (ed.). The Oxford companion to food (3. ed. / ed. by Tom Jaine ed.). Oxford: Oxford Univ. Press. p. 774. ISBN 978-0-19-967733-7. OCLC 903167481.

[11] Kadhirvel, S. (2000). "Indian Tamils in Sri Lanka: The countours of dissonance". Proceedings of the Indian History Congress. 61: 1045–1046. ISSN 2249-1937. JSTOR 44144420. Archived from the original on 3 November 2023. Retrieved 3 November 2023.

[12] Garg, Sanjay; SAARC Cultural Centre, eds. (2014). Circulation of cultures and culture of circulation: diasporic cultures of South Asia during 18th to 20th centuries. Colombo: SAARC Cultural Centre. p. 151. ISBN 978-955-0567-12-6. OCLC 910664759. Archived from the original on 29 June 2023. Retrieved 3 November 2023.

[13] "A Telugu-English Dictionary. New ed., thoroughly rev. And brought up to date...2nd ed". 1903.^{[permanent dead link‍]}

[14] Restaurant style dosa recipe, Dosa recipe (9 July 2023). Dosa recipe.

[15] "Calorie Chart, Nutrition Facts, Calories in Food | MyFitnessPal | MyFitnessPal.com". www.myfitnesspal.com. Archived from the original on 19 April 2023. Retrieved 7 May 2019.

[16] Nutrition and Dietetics - Higher Secondary - First Year (PDF). Directorate of School Education, Government of Tamil Nadu. 2004. p. 31. Archived from the original (PDF) on 21 March 2012. Retrieved 30 August 2012.

[17] "A Beginner's Guide to the Great Wide World of Indian Dosa, Priya Krishna and Shailendra Krishna, October 6, 2016". 6 October 2016. Archived from the original on 9 November 2016. Retrieved 21 February 2018.

[18] "A Dosa Lesson From a Professional - A Good Appetite, Melissa Clark, New York Times, 6 October 2017". 6 October 2017. Archived from the original on 21 February 2018. Retrieved 21 February 2018.

[19] Kumar, Ashwani; Singh, Sarabjit; Tomer, Vidisha; Prasad, Rasane (2022). Cereals and cereal-based foods : functional benefits and technological advances for nutrition and healthcare (First ed.). Palm Bay, FL, USA: Apple Academic Press. p. 251. ISBN 9781000164299. Retrieved 25 April 2023. The ingredients for dosa preparation are not limited to just rice and black gram instead pure rice or a mixture of rice, wheat, sorghum, maize, or millets can also be used.

[20] "Recipe: Mini soya dosa". The Times of India. Archived from the original on 24 June 2017. Retrieved 15 August 2022.

[21] "Mini Soya Dosa". food.ndtv.com. Archived from the original on 2 April 2015. Retrieved 20 March 2015.

[22] "Healthy snack recipe: Green Dosa". The Times of India. 17 February 2016. Archived from the original on 19 March 2022. Retrieved 15 August 2022.

[23] "Pesarattu (Green Gram Dosa)". food.ndtv.com. Archived from the original on 2 April 2015. Retrieved 20 March 2015.

[24] "Recipe: Light white dosa". The Times of India.

[:0-25] "The karam dosas from kadapa". The New Indian Express. Archived from the original on 15 August 2022. Retrieved 14 August 2018.

[26] "Onion Rava Dosa". food.ndtv.com. Archived from the original on 15 August 2022. Retrieved 15 August 2022.

[27] "Ragi Wheat Dosa". food.ndtv.com. Archived from the original on 15 August 2022. Retrieved 15 August 2022.

[28] Verma, Neera. South Indian Cook Book. Diamond Pocket Books (P) Ltd. ISBN 978-81-7182-836-4.

[29] "Longest Dosa". guinnessworldrecords.com.

[30] 27 November 2019. US presidential candidate Kamala Harris cooks masala dosas with Mindy Kaling Archived 23 July 2023 at the Wayback Machine. The Hindu. Retrieved 23 July 2023.

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@@ Line 11: / Line 11: @@
 | type = [[Pancake]], [[crepe]]
 | main_ingredient = [[Rice]] and [[black gram]]
-| variations = [[Masala dosa]], rava dosa, ghee roast dosa,  paneer dosa, plain dosa, and many more
+| variations = [[Masala dosa]], rava dosa, ghee roast dosa, podi dosa, paneer dosa, plain dosa, and many more
 }}
-A '''dosa''' is a thin, savoury [[crepe]] in [[South Indian cuisine]] made from a [[fermentation (food)|fermented]] [[batter (cooking)|batter]] of ground [[Vigna mungo|black gram]] and [[rice]]. Dosas are served hot, often with [[chutney]] and [[Sambar (dish)|sambar]] (a lentil-based vegetable stew). Dosas are popular in [[South Asian cuisine|South Asia]] as well as around the world.
+A '''dosa''', '''dosey''', '''dosai''' is a thin, savoury [[crepe]] in [[South Indian cuisine|Indian cuisine]] made from a [[fermentation (food)|fermented]] [[batter (cooking)|batter]] of ground [[Vigna mungo|black gram]] and [[rice]]. Dosas are served hot, often with [[chutney]] and [[Sambar (dish)|sambar]] (a lentil-based vegetable stew). Dosas are a common food in South India and North Sri Lanka.
 ==History==
-[[File:Dosa Classic.jpg|alt=Two dosa rest next to a dollop of butter on a plantain leaf. There are separate bowls for the sauces.|thumb|Plain dosas with condiments]]
+[[File:Dosa Classic.jpg|alt=Two dosa rest next to a dollop of butter on a plantain leaf: The sauces have separate bowks.|thumb|Plain dosas with condiments]]
 [[File:Butter Dosa served with coconut chutney and sambhar.jpg|thumb|Butter dosa served with coconut chutney and sambhar]]
-The dosa originated in [[South India]], but its precise geographical origins are unknown.  According to [[food historian]] [[K. T. Achaya]], references in the [[Sangam literature]] suggest that dosa was already in use in the [[Tamilagam|ancient Tamil country]] around the 1st century CE.<ref name="KTAchaya">{{cite book | title=The Story of Our Food |url=https://books.google.com/books?id=bk9RHRCqZOkC&pg=PA80 | author=K. T. Achaya|date = November 2003|page=80 |publisher=Universities Press| isbn=81-7371-293-X}}</ref> However, according to historian [[P. Thankappan Nair]], dosa originated in the town of [[Udupi]] in present-day [[Karnataka]].<ref>{{cite book |author=P. Thankappan Nair |url=https://books.google.com/books?id=swNuAAAAMAAJ |title=South Indians in Kolkata |publisher=Punthi Pustak |year=2004 |isbn=81-86791-50-7 |page=320}}</ref> Achaya states that the earliest written mention of dosa appears in the 8th-century literature of present-day [[Tamil Nadu]], while the earliest mention of dosa in [[Kannada literature]] appears a century later.<ref name="Charmine2013"/>
+The dosa originated in [[South India]], but its precise geographical origins are unknown.  According to [[food historian]] [[K. T. Achaya]], references in the [[Sangam literature]] suggest that dosa was already in use in the [[Tamilagam|ancient Tamil country]] around the first century CE.<ref name="KTAchaya">{{cite book | title=The Story of Our Food |url=https://books.google.com/books?id=bk9RHRCqZOkC&pg=PA80 | author=K. T. Achaya|date = November 2003|page=80 |publisher=Universities Press| isbn=81-7371-293-X}}</ref> However, according to historian [[P. Thankappan Nair]], dosa originated in the town of [[Udupi]] in present-day [[Karnataka]].<ref>{{cite book |author=P. Thankappan Nair |url=https://books.google.com/books?id=swNuAAAAMAAJ |title=South Indians in Kolkata |publisher=Punthi Pustak |year=2004 |isbn=81-86791-50-7 |page=320}}</ref> Achaya states that the earliest written mention of dosa appears in the eighth-century literature of present-day [[Tamil Nadu]], while the earliest mention of dosa in [[Kannada literature]] appears a century later.<ref name="Charmine2013"/>
 In popular tradition outside of Southern India, the origin of the dosa is linked to Udupi, probably because of the dish's association with [[Udupi cuisine#Udupi restaurants|Udupi restaurants]].<ref name="Charmine2013">{{cite book |author=Charmaine O' Brien |title=The Penguin Food Guide to India |url=https://books.google.com/books?id=BGhBAgAAQBAJ&pg=PT378 |date=15 December 2013 |publisher=Penguin Books Limited |isbn=978-93-5118-575-8 |pages=378 }}</ref> The Tamil dosa is traditionally softer and thicker; the thinner and crispier version of dosa was first made in present-day Karnataka.<ref name="Vir2004">{{cite book |author=Vir Sanghvi |title=Rude Food: The Collected Food Writings of Vir Sanghvi |url=https://books.google.com/books?id=eK1uGVxmEiUC&pg=PA110 |date=1 January 2004 |publisher=Penguin Books India |isbn=978-0-14-303139-0 |pages=109–110 }}</ref> A recipe for dosa can be found in ''[[Manasollasa]]'', a 12th-century [[Sanskrit]] encyclopedia compiled by [[Someshvara III]], who ruled from present-day Karnataka.<ref>{{cite book |author=K.T. Achaya |title=The Story of Our Food |url=https://books.google.com/books?id=bk9RHRCqZOkC&pg=PA85 |year=2003 |publisher=Universities Press |isbn=978-81-7371-293-7 |page=85 }}</ref>
-The dosa arrived in Mumbai with the opening of Udupi restaurants in the 1930s.<ref>{{cite news |date=31 May 2019 |title=8 oldest Udupi restaurants in Bombay |newspaper=The Free Press Journal |url=https://www.freepressjournal.in/food/8-oldest-udupi-restaurants-in-mumbai |url-status=live |access-date=15 August 2022 |archive-url=https://web.archive.org/web/20190905100436/https://www.freepressjournal.in/food/8-oldest-udupi-restaurants-in-mumbai |archive-date=5 September 2019}}</ref> After [[Independence of India|India's independence]] in 1947, South Indian cuisine became gradually popular in [[North India]]. In [[New Delhi]], the Madras Hotel in [[Connaught Place, New Delhi|Connaught Place]] became one of the first restaurants to serve South Indian cuisine.<ref>{{Cite web |url=https://books.google.com/books?id=s-krDwAAQBAJ&dq=The+first+South+Indian+eatery+that+introduced+the+common+public+of+Delhi+to+coffee+and+South&pg=PT34 |title=Much Ado Over Coffee: Indian Coffee House Then And Now, Bhaswati Bhattacharya, Routledge, 2017 |access-date=28 March 2023 |archive-date=16 April 2023 |archive-url=https://web.archive.org/web/20230416004432/https://books.google.com/books?id=s-krDwAAQBAJ&dq=The+first+South+Indian+eatery+that+introduced+the+common+public+of+Delhi+to+coffee+and+South&pg=PT34 |url-status=live }}</ref><ref>Bride at Ten, Mother at Fifteen: Autobiography of an Unknown Indian Woman, Sethu Ramaswamy, Namita Gokhale Editions, 2003</ref>
+The dosa arrived in Mumbai with the opening of Udupi restaurants in the 1930s.<ref>{{cite news |date=31 May 2019 |title=8 oldest Udupi restaurants in Bombay |newspaper=The Free Press Journal |url=https://www.freepressjournal.in/food/8-oldest-udupi-restaurants-in-mumbai |url-status=live |access-date=15 August 2022 |archive-url=https://web.archive.org/web/20190905100436/https://www.freepressjournal.in/food/8-oldest-udupi-restaurants-in-mumbai |archive-date=5 September 2019}}</ref> After [[Independence of India|India's independence]] in 1947, South Indian cuisine became gradually popular in [[North India]]. In [[New Delhi]], the Madras Hotel in [[Connaught Place, New Delhi|Connaught Place]] became one of the first restaurants to serve South Indian cuisine.<ref>{{Cite book |url=https://books.google.com/books?id=s-krDwAAQBAJ&dq=The+first+South+Indian+eatery+that+introduced+the+common+public+of+Delhi+to+coffee+and+South&pg=PT34 |title=Much Ado Over Coffee: Indian Coffee House Then And Now, Bhaswati Bhattacharya, Routledge, 2017 |isbn=978-1-351-38315-8 |access-date=28 March 2023 |archive-date=16 April 2023 |archive-url=https://web.archive.org/web/20230416004432/https://books.google.com/books?id=s-krDwAAQBAJ&dq=The+first+South+Indian+eatery+that+introduced+the+common+public+of+Delhi+to+coffee+and+South&pg=PT34 |url-status=live |last1=Bhattacharya |first1=Bhaswati |date=3 August 2017 |publisher=Routledge }}</ref><ref>Bride at Ten, Mother at Fifteen: Autobiography of an Unknown Indian Woman, Sethu Ramaswamy, Namita Gokhale Editions, 2003</ref>
-Dosas, like many other dishes of South Indian cuisine, were introduced in [[Ceylon]] (Sri Lanka) by [[Indians in Sri Lanka|South Indian emigrants]] during [[British rule in Ceylon|British rule]].<ref>{{Cite book |title=Microbial Fermentations in Nature and as Designed Processes |publisher=[[Wiley (publisher)|Wiley]] |year=2023 |isbn=978-1-119-84999-5 |editor-last=J. Hurst |editor-first=Christon |location=Hoboken |pages=342 |language=en |chapter=Fermented Foods of South Asia |oclc=1393173167}}</ref><ref>{{Cite book |last=Davidson |first=Alan |title=The Oxford companion to food |publisher=[[Oxford Univ. Press]] |year=2014 |isbn=978-0-19-967733-7 |editor-last=Jaine |editor-first=Tom |edition=3. ed. / ed. by Tom Jaine |location=Oxford |pages=774 |chapter=Sri Lanka |oclc=903167481}}</ref> [[Tirunelveli]] and [[Tuticorin]] merchants who settled there were instrumental in the spreading of South Indian cookery across the island by opening restaurants ([[Vegetarian restaurant|vegetarian ''hotels'']]) to meet initially the needs of the emigrant population.<ref>{{Cite journal |last=Kadhirvel |first=S. |date=2000 |title=Indian Tamils in Sri Lanka: The countours of dissonance |url=https://www.jstor.org/stable/44144420 |journal=Proceedings of the Indian History Congress |volume=61 |pages=1045–1046 |issn=2249-1937 |access-date=3 November 2023 |archive-date=3 November 2023 |archive-url=https://web.archive.org/web/20231103123430/https://www.jstor.org/stable/44144420 |url-status=live }}</ref><ref>{{Cite book |url=https://catalog.lib.uchicago.edu/vufind/Record/10887820 |title=Circulation of cultures and culture of circulation: diasporic cultures of South Asia during 18th to 20th centuries |date=2014 |publisher=SAARC Cultural Centre |isbn=978-955-0567-12-6 |editor-last=Garg |editor-first=Sanjay |location=Colombo |pages=151 |oclc=910664759 |editor-last2=SAARC Cultural Centre |access-date=3 November 2023 |archive-date=29 June 2023 |archive-url=https://web.archive.org/web/20230629105635/https://catalog.lib.uchicago.edu/vufind/Record/10887820 |url-status=live }}</ref> Dosa has found its way into the culinary habits of the Sri Lankan people, where it has evolved into an island-specific version which is quite distinct from the Indian dosa. In both forms, it is called ''those'' ({{Lang|si|තෝසේ}} or {{IPA-si|t̪oːse|}}) or ''thosai'' ({{Lang|ta|தோசை}} or {{IPA-ta|t̪oːsaɪ̯|}}) in [[Sinhala language|Sinhala]] and in [[Sri Lankan Tamil dialects|Sri Lankan Tamil]].
+Dosas, like many other dishes of South Indian cuisine, were introduced in [[Ceylon]] (Sri Lanka) by [[Indians in Sri Lanka|South Indian emigrants]] during [[British rule in Ceylon|British rule]].<ref>{{Cite book |title=Microbial Fermentations in Nature and as Designed Processes |publisher=[[Wiley (publisher)|Wiley]] |year=2023 |isbn=978-1-119-84999-5 |editor-last=J. Hurst |editor-first=Christon |location=Hoboken |pages=342 |language=en |chapter=Fermented Foods of South Asia |oclc=1393173167}}</ref><ref>{{Cite book |last=Davidson |first=Alan |title=The Oxford companion to food |publisher=[[Oxford Univ. Press]] |year=2014 |isbn=978-0-19-967733-7 |editor-last=Jaine |editor-first=Tom |edition=3. ed. / ed. by Tom Jaine |location=Oxford |pages=774 |chapter=Sri Lanka |oclc=903167481}}</ref> [[Tirunelveli]] and [[Tuticorin]] merchants who settled there were instrumental in the spreading of South Indian cookery across the island by opening restaurants ([[Vegetarian restaurant|vegetarian ''hotels'']]) to meet initially the needs of the emigrant population.<ref>{{Cite journal |last=Kadhirvel |first=S. |date=2000 |title=Indian Tamils in Sri Lanka: The countours of dissonance |url=https://www.jstor.org/stable/44144420 |journal=Proceedings of the Indian History Congress |volume=61 |pages=1045–1046 |jstor=44144420 |issn=2249-1937 |access-date=3 November 2023 |archive-date=3 November 2023 |archive-url=https://web.archive.org/web/20231103123430/https://www.jstor.org/stable/44144420 |url-status=live }}</ref><ref>{{Cite book |url=https://catalog.lib.uchicago.edu/vufind/Record/10887820 |title=Circulation of cultures and culture of circulation: diasporic cultures of South Asia during 18th to 20th centuries |date=2014 |publisher=SAARC Cultural Centre |isbn=978-955-0567-12-6 |editor-last=Garg |editor-first=Sanjay |location=Colombo |pages=151 |oclc=910664759 |editor-last2=SAARC Cultural Centre |access-date=3 November 2023 |archive-date=29 June 2023 |archive-url=https://web.archive.org/web/20230629105635/https://catalog.lib.uchicago.edu/vufind/Record/10887820 |url-status=live }}</ref> Dosa has found its way into the culinary habits of the Sri Lankan people, where it has evolved into an island-specific version which is quite distinct from the Indian dosa. In both forms, it is called ''those'' ({{Lang|si|තෝසේ}} or {{IPA-si|t̪oːse|}}) or ''thosai'' ({{Lang|ta|தோசை}} or {{IPA-ta|t̪oːsaɪ̯|}}) in [[Sinhala language|Sinhala]] and in [[Sri Lankan Tamil dialects|Sri Lankan Tamil]].
-Apart from these countries, dosa was introduced far abroad since the early 18th century, by the migration of the [[Tamil diaspora]] to [[Southeast Asia]] and latter in the [[Western world|Western World]]. As well through the worldwide popularisation of Indian and South Indian cuisines, since the second half of the 20th century.
+Apart from these countries, dosa was introduced far abroad since the early 18th century, by the migration of the [[Tamil diaspora]] to [[Southeast Asia]] and later in the [[Western world|Western World]], and through the worldwide popularisation of Indian and South Indian cuisines since the second half of the 20th century.
 == Names ==
 [[File:דוסה.jpg|thumb|Dosa with chutney and sambar with sauteed potato filling in a restaurant]]
-[[File:Paper Masala Dosa.jpg|thumb|Dosa served with sautéed potatoes.]]
+[[File:Paper Masala Dosa.jpg|thumb|Dosa served with sautéed potatoes]]
-Dosa is the [[Anglicisation|anglicised]] name of a variety of South Indian names for the dish, for example, dosai in [[Tamil language|Tamil]], dosey in [[Kannada language|Kannada]] and dosha in [[Malayalam language|Malayalam]].
+Dosa is the [[Anglicisation|anglicised]] name of a variety of South Indian names for the dish, for example, ''dosai'' in [[Tamil language|Tamil]], ''dosey'' in [[Kannada language|Kannada]], and ''dosha'' in [[Malayalam language|Malayalam]].
-The standard transliterations and pronunciations of the word in various South Indian languages are as follows:
+The standard transliterations and pronunciations of the word in various South Indian languages are:
 {| class="wikitable"
@@ Line 40: / Line 40: @@
 ! Language !! Transliteration !! Pronunciation ([[International Phonetic Alphabet|IPA]])
 |-
-| {{lang-ta|தோசை}} || dōsai || {{IPA-ta|d̪oːsaɪ̯|}}
+| {{langx|ta|தோசை}} || dōsai || {{IPA-ta|d̪oːsaɪ̯|}}
 |-
-| {{lang-kn|ದೋಸೆ}} || dōse || {{IPA-kn|d̪oːse|}}
+| {{langx|kn|ದೋಸೆ}} || dōse || {{IPA-kn|d̪oːse|}}
 |-
-| {{lang-ml|ദോശ}} || dōśha ||{{IPA-ml|d̪oːʃa|}}
+| {{langx|ml|ദോശ}} || dōśha ||{{IPA-ml|d̪oːʃa|}}
 |-
-| {{lang-te|దోశ<ref>{{Cite web|url = http://dsalsrv02.uchicago.edu/cgi-bin/app/brown_query.py?qs=%E0%B0%A6%E0%B1%8B%E0%B0%B8%E0%B1%86&searchhws=yes|title = A Telugu-English Dictionary. New ed., thoroughly rev. And brought up to date...2nd ed|year = 1903}}{{Dead link|date=June 2020 |bot=InternetArchiveBot |fix-attempted=yes }}</ref>}} || dōsa || {{IPA-te|d̪oːsa|}}
+| {{langx|te|దోశ<ref>{{Cite web|url = http://dsalsrv02.uchicago.edu/cgi-bin/app/brown_query.py?qs=%E0%B0%A6%E0%B1%8B%E0%B0%B8%E0%B1%86&searchhws=yes|title = A Telugu-English Dictionary. New ed., thoroughly rev. And brought up to date...2nd ed|year = 1903}}{{Dead link|date=June 2020 |bot=InternetArchiveBot |fix-attempted=yes }}</ref>}} || dōsa || {{IPA-te|d̪oːsa|}}
 |-
 |}
 ==Nutrition==
-Dosa is high in [[carbohydrate]]s and contains no added [[sugar]]s. As its key ingredients are rice and [[Vigna mungo|black gram]], it is a good source of [[protein]].<ref>{{cite book |title=Nutrition Science |first=B. |last=Srilakshmi |page=403 |publisher=New Age International (formerly Wiley Eastern Ltd.) |year=2006 |orig-year=2002 |edition=Revised 2nd |isbn=978-81-224-1633-6 |url=https://books.google.com/books?id=f_i7j4_cMLIC&pg=PA403 |access-date=22 May 2011}}</ref> A typical homemade plain dosa without oil contains about 112 calories, of which 84% is [[carbohydrate]] and 16% is protein.<ref>{{Cite web|url=https://www.myfitnesspal.com/food/calories/plain-dosa-without-oil-255437887|title=Calorie Chart, Nutrition Facts, Calories in Food {{!}} MyFitnessPal {{!}} MyFitnessPal.com|website=www.myfitnesspal.com|access-date=7 May 2019|archive-date=19 April 2023|archive-url=https://web.archive.org/web/20230419101238/https://www.myfitnesspal.com/food/calories/plain-dosa-without-oil-255437887|url-status=live}}</ref> The fermentation process increases the [[vitamin B]] and [[vitamin C]] content.<ref>{{cite book |title=Nutrition and Dietetics - Higher Secondary - First Year |publisher=Directorate of School Education, Government of Tamil Nadu |year=2004 |page=31 |url=http://www.textbooksonline.tn.nic.in/Books/11/Std11-Nutr-EM.pdf |access-date=30 August 2012 |archive-url=https://web.archive.org/web/20120321034305/http://www.textbooksonline.tn.nic.in/Books/11/Std11-Nutr-EM.pdf |archive-date=21 March 2012 |url-status=dead }}</ref>
+Dosa is high in [[carbohydrate]]s and contains no added [[sugar]]s. As its key ingredients are rice and [[Vigna mungo|black gram]], it is a good source of [[protein]].<ref>{{cite book |last=Restaurant style dosa recipe |first=Dosa recipe |url=https://tasty-food.in/dosa-recipe/ |title=Dosa recipe |date=9 July 2023 |publisher= |isbn= |edition= |page= |access-date= |orig-year=}}</ref> A typical homemade plain dosa without oil contains about 112 calories, of which 84% is [[carbohydrate]] and 16% is protein.<ref>{{Cite web|url=https://www.myfitnesspal.com/food/calories/plain-dosa-without-oil-255437887|title=Calorie Chart, Nutrition Facts, Calories in Food {{!}} MyFitnessPal {{!}} MyFitnessPal.com|website=www.myfitnesspal.com|access-date=7 May 2019|archive-date=19 April 2023|archive-url=https://web.archive.org/web/20230419101238/https://www.myfitnesspal.com/food/calories/plain-dosa-without-oil-255437887|url-status=live}}</ref> The fermentation process increases the [[vitamin B]] and [[vitamin C]] content.<ref>{{cite book |title=Nutrition and Dietetics - Higher Secondary - First Year |publisher=Directorate of School Education, Government of Tamil Nadu |year=2004 |page=31 |url=http://www.textbooksonline.tn.nic.in/Books/11/Std11-Nutr-EM.pdf |access-date=30 August 2012 |archive-url=https://web.archive.org/web/20120321034305/http://www.textbooksonline.tn.nic.in/Books/11/Std11-Nutr-EM.pdf |archive-date=21 March 2012 |url-status=dead }}</ref>
 == Preparation ==
-A mixture of rice and white gram that has been soaked in water for at least 4–5 hours is ground finely to form a batter. Some add a bit of soaked [[fenugreek]] seeds while grinding the batter. The proportion of rice to lentils is generally 3:1 or 4:1. After adding salt, the batter is allowed to ferment overnight, before being mixed with water to get the desired consistency. The batter is then ladled onto a hot ''[[tava]]'' or griddle greased with oil or ''[[ghee]]''. It is spread out with the base of a ladle or a bowl to form a pancake. It can be made either thick like a pancake, or thin and crispy. A dosa is served hot, either folded in half or rolled like a wrap. It is usually served with chutney and [[Sambar (dish)|sambar]]. The mixture of white grams and rice can be replaced with highly refined wheat flour or [[semolina]].
+A mixture of rice and white gram that has been soaked in water for at least 4–5 hours is ground finely to form a batter. Some add a bit of soaked [[fenugreek]] seeds while grinding the batter. The proportion of rice to lentils is generally 3:1 or 4:1. After adding salt, the batter is allowed to ferment overnight, before being mixed with water to get the desired consistency. The batter is then ladled onto a hot ''[[tava]]'' or griddle greased with oil or ''[[ghee]]''. It is spread out with the base of a ladle or a bowl to form a pancake. It can be made either thick like a pancake, or thin and crispy. A dosa is served hot, either folded in half or rolled like a wrap. It is usually served with chutney and sambar. The mixture of white grams and rice can be replaced with highly refined wheat flour or [[semolina]].
 <gallery>
@@ Line 65: / Line 65: @@
 ==Serving==
-Dosas can be stuffed with fillings of [[vegetables]] and sauces to make a quick meal. They are typically served with a vegetarian [[side dish]] which varies according to regional and personal preferences. Common side items are:
+Dosas can be stuffed with fillings of [[vegetables]] and sauces to make a quick meal. They are typically served with a vegetarian [[side dish]], which varies according to regional and personal preferences. Common side items are:
 * [[Sambar (dish)|Sambar]]
 * [[Chutney]]
-* [[Idli podi]] or ''milagaipodi'': a lentil powder with spices and sometimes desiccated coconut, mixed with sesame oil or groundnut oil or [[ghee]]
+* [[Idli podi]] or ''milagaipodi'': A lentil powder with spices and sometimes desiccated coconut, mixed with sesame oil or groundnut oil or [[ghee]]
 * [[Indian pickle]]s
 ==Variations==
-[[Masala dosa]] is a roasted dosa served with potato curry, chutney and sambar, while saada (plain) dosa is prepared with a lighter texture; paper dosa is a thin and crisp version. Rava dosa is made crispier using semolina.<ref>{{Cite web |url=https://www.saveur.com/indian-dosa-crepes-guide |title=A Beginner’s Guide to the Great Wide World of Indian Dosa, Priya Krishna and Shailendra Krishna,  October 6, 2016 |access-date=21 February 2018 |archive-date=9 November 2016 |archive-url=https://web.archive.org/web/20161109175440/http://www.saveur.com/indian-dosa-crepes-guide? |url-status=live }}</ref> Newer versions include Chinese dosa, cheese dosa, paneer dosa, and pizza dosa.<ref>{{Cite web |url=https://www.nytimes.com/2017/10/06/dining/dosa-recipe-pondicheri.html |title=A Dosa Lesson From a Professional - A Good Appetite, Melissa Clark, ''New York Times'', 6 October 2017 |access-date=21 February 2018 |archive-date=21 February 2018 |archive-url=https://web.archive.org/web/20180221103452/https://www.nytimes.com/2017/10/06/dining/dosa-recipe-pondicheri.html |url-status=live }}</ref>
+[[Masala dosa]] is a roasted dosa served with potato curry, chutney, and sambar, while saada (plain) dosa is prepared with a lighter texture; paper dosa is a thin and crisp version. Rava dosa is made crispier using semolina.<ref>{{Cite web |url=https://www.saveur.com/indian-dosa-crepes-guide |title=A Beginner's Guide to the Great Wide World of Indian Dosa, Priya Krishna and Shailendra Krishna, October 6, 2016 |date=6 October 2016 |access-date=21 February 2018 |archive-date=9 November 2016 |archive-url=https://web.archive.org/web/20161109175440/http://www.saveur.com/indian-dosa-crepes-guide? |url-status=live }}</ref> Newer versions include Chinese dosa, cheese dosa, paneer dosa, and pizza dosa.<ref>{{Cite news |url=https://www.nytimes.com/2017/10/06/dining/dosa-recipe-pondicheri.html |title=A Dosa Lesson From a Professional - A Good Appetite, Melissa Clark, ''New York Times'', 6 October 2017 |date=6 October 2017 |access-date=21 February 2018 |archive-date=21 February 2018 |archive-url=https://web.archive.org/web/20180221103452/https://www.nytimes.com/2017/10/06/dining/dosa-recipe-pondicheri.html |url-status=live }}</ref>
-Though dosa is typically made with rice and lentils, other versions exist.<ref>{{cite book |last1=Kumar |first1=Ashwani |last2=Singh |first2=Sarabjit |last3=Tomer |first3=Vidisha |last4=Prasad |first4=Rasane |title=Cereals and cereal-based foods : functional benefits and technological advances for nutrition and healthcare |date=2022 |publisher=Apple Academic Press |location=Palm Bay, FL, USA |isbn=9781000164299 |page=251 |edition=First |url=https://books.google.com/books?id=n7UxEAAAQBAJ |access-date=25 April 2023|quote="The ingredients for dosa preparation are not limited to just rice and black gram instead pure rice or a mixture of rice, wheat, sorghum, maize or millets can also be used."}}</ref>
+Though dosa is typically made with rice and lentils, other versions exist.<ref>{{cite book |last1=Kumar |first1=Ashwani |last2=Singh |first2=Sarabjit |last3=Tomer |first3=Vidisha |last4=Prasad |first4=Rasane |title=Cereals and cereal-based foods : functional benefits and technological advances for nutrition and healthcare |date=2022 |publisher=Apple Academic Press |location=Palm Bay, FL, USA |isbn=9781000164299 |page=251 |edition=First |url=https://books.google.com/books?id=n7UxEAAAQBAJ |access-date=25 April 2023|quote="The ingredients for dosa preparation are not limited to just rice and black gram instead pure rice or a mixture of rice, wheat, sorghum, maize, or millets can also be used."}}</ref>
 {| class="wikitable sortable"
@@ Line 82: / Line 82: @@
 ! Description
 |-
+| [[Uttapam]] || A highly popular variety of dosa is much thicker and softer and served with vegetable toppings. It also uses less oil, hence is considered healthier than the typical dosa. On the flipside, though, it takes more time to prepare than a regular dosa. Both surfaces may be baked. They are again eaten like a regular dosa with servings of sambhar and chutney. Its history is as old as the dosa, featuring in Sangam literature. It is closely related to both the dosa and the [[appam]].
-| [[Masala dosa]] || Roasted and crispy dosa. Served with potato curry, chutney and sambar.
+|-
+| [[Masala dosa]] || Roasted and crispy dosa, served with potato curry, chutney and sambar
 |-
 |Oats dosa
-|Healthy, crisp and lacy instant dosa made with oats.
+|Healthy, crisp and lacy instant dosa made with oats
 |-
-|Wheat dosa || Dosa made with wheat flour batter.
+|Wheat dosa || Dosa made with wheat flour batter, a typical wheat dosa may consume more oil and takes longer to prepare than a regular dosa. Instead of oil, ghee or butter may be used.
 |-
 |Set dosa
-|Spongy, soft and light, served in a set of 2-3 dosa per serving.
+|Smaller, spongy, soft and light, served in a set of 2-3 dosa per serving
 |-
+| Red rice dosa || A healthier variant of the regular dosa, it uses [[red rice]] instead of [[white rice]], though the batter may also involve a mixture of the two rice varieties, too.
-| Plain dosa || Dosa has lighter texture can be crispy too.
 |-
+| Plain dosa || Dosa has light texture and can be crispy.
-| Ghee roast || (Nei dosai in Tamil) Plain dosa cooked with [[Ghee]] instead of oil and usually with no filling.
 |-
+| Kal dosai || A thicker, softer, and spongier variant of a plain dosa, it also uses a stone tawa instead of the regular iron tawa for other dosas.
-| Egg dosa || (Muttai dosai in Tamil) A thicker base of dosa topped with beaten [[egg]], or beaten egg is added to batter before cooking.
 |-
+| Tandoori dosa || A variety of dosa that uses a tandoor to prepare it instead of a tawa<!-- vegetable or vegetarian? , and comes in various veg and non-veg subvariants. -->
-| Kari dosai || A Tamil Nadu specialty with a dosa of thicker base topped with cooked meat, usually chicken or mutton.
 |-
+| Ghee roast || (''Nei dosai'' in Tamil) Plain dosa cooked with ghee instead of oil and usually with no filling
-| Paneer dosa || Spiced [[paneer]] filling inside the dosa.
 |-
+| Paper roast/Plain roast dosa || A large, plain dosa known for its thin layer and crispiness resulting from making a very thin layer of batter and the addition of extra oil compared to plain dosa
-| Palak dosa || Layered with palak ([[spinach]]) paste inside the folds of dosa.
+|-
+| Egg dosa || (''Muttai dosai'' in Tamil) A thicker base of dosa topped with beaten [[egg]], or beaten egg is added to batter before cooking.
+|-
+| Kari dosai || A Tamil Nadu specialty with a dosa of thicker base topped with cooked meat, usually chicken or mutton: Dosas topped with vegetables or vegetable curry are also sometimes referred to as ''kari dosai''.
+|-
+| Madurai Kari dosai || A famous variant of kari dosai is the Madurai kari dosai. This has a vegetarian and a non-vegetarian variant. The latter consists of non-vegetarian toppings of a mix of omlette, minced meat, and without vegetables, while the former has a fully vegetarian topping of vegetable curry.
+|-
+| Pori dosa/Puffed rice dosa || Uses some [[puffed rice]] alongside raw rice and some lentils in the batter
+|-
+| Paneer dosa || Spiced, flavorful [[paneer]] filling inside the dosa
+|-
+| Palak dosa || Layered with ''palak'' ([[spinach]]) paste inside the folds of dosa
+|-
+| Pizza dosa || A fusion of the traditional dosa and a regular pizza, it comes in many subvariants. It primarily uses toppings that resemble those of a regular pizza.
+|-
+| Spring Roll dosa || A fusion of the traditional plain dosa and the [[spring roll]], it has vegetarian and non-vegetarian variants. It uses the same stuffing as in the spring roll and is usually cut and served rolled up as a spring roll. It is also notably spicy (piquant).
+|-
+| Jini dosa || A famous variety of dosa from [[Mumbai]], Indiam , it is a crispy, cheesy dosa stuffed with a spicy mix of vegetables such as cabbage, carrots, and capsicum in addition to a tangy sauce.
+|-
+| Schezwan dosa || A type of dosa with stuffing of a mix of cooked vegetables and Schezwan sauce
 |-
 | Mini soya dosa<ref>{{cite web|url=https://recipes.timesofindia.com/recipes/mini-soya-dosa/rs55705184.cms|title=Recipe: Mini soya dosa|work=The Times of India|access-date=15 August 2022|archive-date=24 June 2017|archive-url=https://web.archive.org/web/20170624015457/http://recipes.timesofindia.com/recipes/mini-soya-dosa/rs55705184.cms|url-status=live}}</ref> || Soya milk and wheat flour<ref>{{cite web|url=http://food.ndtv.com/recipe-mini-soya-dosa-227607|title=Mini Soya Dosa|work=food.ndtv.com|access-date=20 March 2015|archive-date=2 April 2015|archive-url=https://web.archive.org/web/20150402154838/http://food.ndtv.com/recipe-mini-soya-dosa-227607|url-status=live}}</ref>
@@ Line 108: / Line 130: @@
 | [[Pesarattu]] (green dosa)<ref>{{cite news |url=https://timesofindia.indiatimes.com/healthy-snack-recipe-green-dosa/articleshow/19830786.cms |title=Healthy snack recipe: Green Dosa |work=The Times of India |date=17 February 2016 |access-date=15 August 2022 |archive-date=19 March 2022 |archive-url=https://web.archive.org/web/20220319193643/https://timesofindia.indiatimes.com/healthy-snack-recipe-green-dosa/articleshow/19830786.cms |url-status=live }}</ref> || Made with [[green gram]].<ref>{{cite web|url=http://food.ndtv.com/recipe-pesarattu-green-gram-dosa-463419|title=Pesarattu (Green Gram Dosa)|work=food.ndtv.com|access-date=20 March 2015|archive-date=2 April 2015|archive-url=https://web.archive.org/web/20150402120039/http://food.ndtv.com/recipe-pesarattu-green-gram-dosa-463419|url-status=live}}</ref> It is served with Allam Pachadi. (Ginger chutney)
 |-
-| Adai dosa || From Tamil Nadu a dosa-like dish prepared from a combination of toor dal, rice, curry leaves, red chillies and asafoetida. The batter is not fermented. Usually eaten with jaggery or [[aviyal]].
+| Adai dosa || From Tamil Nadu, it is a dosa-like dish prepared from a combination of ''toor dal'', rice, curry leaves, red chillies, and asafoetida. The batter is not fermented, and is usually eaten with jaggery or ''[[aviyal]]''.
 |-
-| Light white dosa || Rice and coconut.<ref>{{cite web|url=https://recipes.timesofindia.com/recipes/light-white-dosa/rs53316767.cms |title=Recipe: Light white dosa|work=The Times of India}}</ref>
+| Light white dosa || Rice and coconut<ref>{{cite web|url=https://recipes.timesofindia.com/recipes/light-white-dosa/rs53316767.cms |title=Recipe: Light white dosa|work=The Times of India}}</ref>
 |-
 |Kadapa Neyyi karam dosa<ref name=":0">{{Cite news|url=https://www.newindianexpress.com/cities/hyderabad/2017/nov/10/the-karam-dosas-from-kadapa-1698077.html|title=The karam dosas from kadapa|work=The New Indian Express|access-date=14 August 2018|archive-date=15 August 2022|archive-url=https://web.archive.org/web/20220815211038/https://www.newindianexpress.com/cities/hyderabad/2017/nov/10/the-karam-dosas-from-kadapa-1698077.html|url-status=live}}</ref>
@@ Line 119: / Line 141: @@
 | Ragi wheat dosa ||  Ragi, whole wheat flour<ref>{{cite web|url=https://food.ndtv.com/recipe-ragi-wheat-dosa-1-463409|title=Ragi Wheat Dosa|work=food.ndtv.com|access-date=15 August 2022|archive-date=15 August 2022|archive-url=https://web.archive.org/web/20220815211037/https://food.ndtv.com/recipe-ragi-wheat-dosa-1-463409|url-status=live}}</ref>
 |-
-| [[Rava dosa]] || Made with [[semolina|rava]] or [[semolina|sooji]] ([[semolina]]).
+| [[Rava dosa]] || Made with [[semolina|''rava'']] or [[semolina|''sooji'']] (semolina), it is a healthier alternative to regular dosa. Rava dosa takes up more oil than a regular dosa and can stick to the tawa if enough oil is not used. It also takes more time to prepare than a regular dosa.
 |-
-| [[Benne dose]] || Made with [[butter]] ('benne' in Kannada) ('vennai' in Tamil). Predominantly famous as "[[Benne dose|Davanagere benne dose]]" associated with [[Davanagere]] district in Karnataka.
+| [[Benne dose]] || Made with [[butter]] (''benne'' in Kannada, ''vennai'' in Tamil), it is predominantly famous as ''[[Benne dose|Davanagere benne dose]]'' associated with the [[Davanagere]] district in Karnataka.
 |-
-| [[Neer dosa]] || Made with a watery rice batter.
+| [[Neer dosa]] || Made with a watery rice batter
 |-
-| Vodu dose or Kappa roti|| Vodu dose or Kappa roti is made from unfermented rice, [[Fenugreek|fenugreek seeds]], grated [[coconut]], thinly flattened rice and sometimes leftover cooked rice. It is cooked on an earthen pan with a rounded bottom. It is fluffy and appears like a bread. It is cooked without the use of oil.
+| Vodu dose or Kappa roti|| Vodu dose or kappa roti is made from unfermented rice, [[fenugreek]], grated [[coconut]], thinly flattened rice, and sometimes leftover cooked rice. It is cooked on an earthen pan with a rounded bottom. It is fluffy and appears like a bread. It is cooked without the use of oil.
 |-
-| Amboli, ghavan, dhirde || In coastal parts of Maharashtra, variations known as amboli and ghavan are thin rice crêpes prepared with fermented batter, while dhirde is prepared with unfermented batter.
+| Amboli, ghavan, dhirde || In coastal parts of Maharashtra, variations known as ''amboli'' and ''ghavan'' are thin rice ''crêpes'' prepared with fermented batter, while ''dhirde'' is prepared with unfermented batter.
 |-
-| Buttermilk dosa ||  Semolina, maida, buttermilk.<ref>{{cite book |last1=Verma |first1=Neera |title=South Indian Cook Book |publisher=Diamond Pocket Books (P) Ltd. |isbn=978-81-7182-836-4 |url=https://books.google.com/books?id=KHua3-_qTcYC&q=Butter+milk+dosa |language=en}}</ref>
+| Buttermilk dosa ||  Semolina, maida, buttermilk<ref>{{cite book |last1=Verma |first1=Neera |title=South Indian Cook Book |publisher=Diamond Pocket Books (P) Ltd. |isbn=978-81-7182-836-4 |url=https://books.google.com/books?id=KHua3-_qTcYC&q=Butter+milk+dosa |language=en}}</ref>
 |-
 | Jaggery dosa ||  Rice flour, maida, grated coconut, [[jaggery]].
 |-
 |Minapattu
-|Very similar to plain dosa. However, this version tends to be thicker and, compared to plain dosa, it has a greater ratio of urad dal to rice flour or, in some cases, idli rava.
+|Very similar to plain dosa, this version tends to be thicker and, compared to plain dosa, it has a greater ratio of urad dal to rice flour or, in some cases, idli rava.
 |-
-|Maida dosa  || The Maida dosa batter is made from Maida(refined flour) by adding water to get dense consistency, Chopped onion,Chilli, Corriander leaves and salt is added for taste. Maida dosa is quickly made in many households of Karnataka state, India.
+|Maida dosa  || The maida dosa batter is made from  maida (refined flour) by adding water to get dense consistency; chopped onion, chilli, coriander leaves, and salt are added for taste. Maida dosa is quickly made in many households of Karnataka state, India.
 |}
@@ Line 152: / Line 174: @@
 File:Kambu adai.JPG|Kambu (bajra/pearl millet) dosa
 File:Rava Dosa of Salem.jpg|Rava dosa made from sooji rava flour, more popular in Karnataka and Udupi restaurants in Mumbai
-File:Aate ka dosa.jpg|Wheat batter dosa, known locally as ''Godi mau'' or ''Godhumai mavvu'' dosa
+File:Aate ka dosa.jpg|Wheat batter dosa, known locally as ''godi mau'' or ''godhumai mavvu'' dosa
 File:Ragi dosa.JPG|Ragi dosa made of [[ragi flour]] mixed with small portions of rice and urad dal
-File:Onion Chilli Tomato Uthappam.jpg|''Uthappam'' or ''utthapa'', a version with onion, chilli and tomato
+File:Onion Chilli Tomato Uthappam.jpg|''Uthappam'' or ''utthapa'', a version with onion, chilli, and tomato
-File:Methi dosa on a pan.jpg|''Methi dosa'' on a pan, known as vendhyam dosai in Tamil Nadu
+File:Methi dosa on a pan.jpg|''Methi dosa'' on a pan, known as ''vendhyam dosai'' in Tamil Nadu
 File:Masala Dosa 02.jpg|Masala dosa at a street food center
 File:Table Dosa.jpg|"Table dosa" which covers almost half of the table
 File:Indian dosa masala.jpg|Indian street dosa masala in Varanasi, India
 File:Onion Dosey.jpg|Onion dosa, with coconut chutney and potato curry
-File:Set Dosey.jpg|Set dosa, a set of 3 dosas with coconut chutney, curry and Mysore [[Bonda (snack)|bonda]]
+File:Set Dosey.jpg|Set dosa, a set of 3 dosas with coconut chutney, curry and Mysore [[Bonda (snack)|''bonda'']]
 </gallery>
 ==World record==
-On 16 November 2014, 29 chefs, at Hotel Daspalla in Hyderabad, India created a dosa that was {{convert|16.68|m|abbr=on}} long and weighed {{convert|13.69|kg|abbr=on}}, earning the [[Guinness World Record]] for the longest dosa.<ref>{{Cite web |title=Longest Dosa |url=https://www.guinnessworldrecords.com/world-records/longest-dosa |website=guinnessworldrecords.com |language=en}}</ref>
+On 16 November 2014, 29 chefs, at Hotel Daspalla in Hyderabad, India, created a dosa that was {{convert|16.68|m|abbr=on}} long and weighed {{convert|13.69|kg|abbr=on}}, earning the [[Guinness World Record]] for the longest dosa.<ref>{{Cite web |title=Longest Dosa |url=https://www.guinnessworldrecords.com/world-records/longest-dosa |website=guinnessworldrecords.com |language=en}}</ref>
 ==In popular culture==
@@ Line 174: / Line 196: @@
 * [[Uttapam]]: a thick relatively soft crepe mostly topped with diced onions, tomatoes, cilantro or cheese, sometimes described as an Indian pizza
 * [[Pesarattu]]: made from [[green gram]] in [[Andhra Pradesh]], served with a ginger and tamarind chutney
-* [[Appam]]: a pancake prepared from patted rice batter, served with sweet coconut milk
+* [[Appam]]: a pancake prepared from patted rice batter, served with sweet coconut milk and/or sugar
 * [[Chakuli pitha]]: the batter contains more black gram and less rice flour
 * [[Apam balik]]: made from a mixture of flour, eggs, sugar, baking soda, coconut milk and water
@@ Line 189: / Line 211: @@
 * [[Mangalorean cuisine]]
 * [[Udupi cuisine]]
-* [[Tamil cuisine]]
 * [[Cuisine of Kerala]]
+* [[South Indian cuisine]]
+* [[Thali]]
 ==References==
+{{reflist}}
-{{reflist}}<ref>{{Cite web |last=Restaurant style dosa recipe |first=Dosa recipe |title=Dosa Recipe Restaurant Style Perfect Recipe/Neer Dosa Simple Recipe 1 |url=https://tasty-food.in/dosa-recipe/ |url-status=live |website=}}</ref>{{Pancakes}}
+{{Pancakes}}
 {{Indian Dishes}}
 {{Indian bread}}

v t e Pancakes
List of pancakes
Types	Æbleskiver Åland pancake Apam balik Ape Appam (Pesaha Appam) Baghrir Bánh xèo Bannock Bein mont Benne dose Bing Blini Blodplättar Borlengo Boûkète Boxty Buchimgae Bindae-tteok Kimchi-buchimgae Memil-buchimgae Pajeon Buckwheat pancake Blini Kaletez Memil-buchimgae Burgo Cachapa Chalbori-ppang Chataamari Cholermus Clătită Crempog Crêpe Crêpe bretonne Crêpe Suzette Palatschinken Crumpet Cubit Cucur Dadar gulung Danbing David Eyre's Dosa Dutch baby Egg waffle Farinata Flädle Fläskpannkaka Funkaso Galette Gundel Gyabrag Hirayachi Hortobágyi palacsinta Hotteok Injera Jemput-jemput Jeon Johnnycake Kaiserschmarrn Kalathappam Khanom bueang Khanom Tokyo Khauk mont Kouign-amann Lahoh Laklak Laobing Leker Malawax Malpua Memela Memil-buchimgae Milcao Mofletta Moon shrimp cake Murtabak Neer dosa Oatcake Okonomiyaki Oladyi Pannenkoek Pannukakku Panyalam Pathiri Pek nga Pesarattu Ploye Poffertjes Ponganalu Potato Quarkkäulchen Racuchy Roti canai Roti prata Roti jala Roti tissue Salukara Serabi Spring Suncake Surnoli Swedish pancake Syrniki Thalipeeth Tlacoyo Touton Uttapam Wheel Pie
Brands	Arrowhead Mills Pearl Milling Bisquick Bob's Red Mill Boulder Brands Bruce's Cherrybrook Kitchen Connoisseur's Bakery Crispy Pancakes Dr. Oetker Hungry Jack Jack & Jason's Pancakes & Waffles Jiffy mix King Arthur Baking Mrs. Butterworth's Ralcorp Streit's
See also	Biscuit Pancake art Pancake breakfast Pancake machine Pancake pen Syrup
Food portal Category Commons Cookbook Food portal

v t e Indian breads
List of Indian breads
Baati Benne dose Bhakri Bhatoora Chapati Dosa Jolada rotti Khakhra Kulcha Luchi Makki di roti Naan Neer dosa Papadum Paratha Parotta Pashti Pathiri Pesarattu Pitha Puran poli Puri Rava dosa Roti Rumali roti Sheermal Taftan Thalipeeth Uttapam
Recipes on WikiBooks Category:Indian breads Food portal India portal

v t e Burmese cuisine
List of Burmese dishes List of ingredients in Burmese cuisine
Salads	Burmese salads Cassia flower bud salad Fermented tea leaf salad Khauk swè thoke Nan gyi thohk Mont di Papaya salad
Rice dishes	Burmese fried rice Buttered rice Coconut rice Congee Danpauk Glutinous rice Hsi htamin Htamanè Sticky rice in bamboo Htamin jin Milk rice Thingyan rice
Noodle dishes	Dry Kat kyi kaik Sigyet khauk swè Noodle soups Kawyay khauk swe Kya zan hinga Kyay oh Meeshay Misua Mohinga Nam ngiao Ohn no khao swè
Other dishes	Burmese curry Chicken curry Goat curry Nga thalaut paung Shrimp curry Burmese fritters Baya gyaw Banana fritters Samuza Burmese tofu Lahpet Breads Chapati Nanbya Palata Puri Toshay Soups Thizone hin Talabaw
Snacks	Burmese mont Apon Bein mont Curry puff Halawa Pathein halawa Htamane Gyalabi Khanon i Khanon htok Khauk mont Kulfi Kyaukkyaw Ladu Malaing lone Masakat Mayway mont Mont baung Mont kalama Mont kywe the Mont lin maya Mont lone yay baw Nankhatai Nga mont Ngapyaw baung Ounhmangu Pashu mont Sanwin makin Shwe htamin Thagu Thagu byin Htanthi mont Htoe mont Burmese fruit preserves Burmese pork offal skewers Kawpyan
Drinks and beverages	Burmese tea Burmese milk tea Mont let saung Palm wine Phaluda Shalabat Sugarcane juice Shwe yin aye Yogurt Zozu
Seasonings and ingredients	Dried shrimp Jaggery Ngachin Ngapi Mango pickle Mohnyin tjin Paw hsan hmwe Pon ye gyi
Miscellaneous	Beef taboo Daunglan Satuditha Tea culture Teahouse Tiffin carrier Zhonghe Myanmar Street
Category