Dosa

Made from a blend of fermented rice and Urad dal, Dosas are a light, crispy crepe-like food served with a variety of accoutrements. This popular item is one of the most iconic South Indian dishes and you can find it just about anywhere.

Traditionally, the batter sits overnight to ferment and is then poured on a hot griddle where it cooks rapidly. Dosas are made to order, and are usually served with sambar (a savory soup like dip) and coconut chutney (a creamy dip -my favorite!). Tomato and coriander are other common chutneys, and the dosas themselves come in a wide variety! From masala dosa (stuffed with seasoned potatoes), to ragi dosa (made of ragi batter and much thicker) and even paneer dosa (cheese). However, you don’t need to add any fancy ingredients -the “plain” dosa still provides savory flavors and satisfaction!

Dosas seem to have been a staple of South Indian food for as long as anyone can remember. Some sources trace the earliest mentions of Dosa to the 1st Century A.D But some experts disagree, stating that a recipe for Dosa was found in a Sanskrit encyclopedia composed in the 12th Century. Regardless of its origins, dosa remains one of the most classic South Indian cuisines.