Description
It is a common breakfast dish in South of India. The dosa is rich in carbohydrates, contains no sugar or saturated fats and its constituent ingredients of rice and lentils mean that it is gluten-free and contains protein. The fermentation process increases the vitamin B and vitamin C content. There are also instant mix products available in supermarkets for making dosa.

Basic preparation

Rice is ground finely to form a batter. Rice is uncooked or parboiled. The mixture of urad dal (black lentils) and rice can be replaced with highly refined wheat flour to make a maida dosa or semolina for a rava dosa.
A thin layer of the batter is then ladled onto a hot griddle ( a thava) greased with oil or ghee (clarified butter). It is spread out evenly with the base of a ladle or bowl to form a pancake. It is flipped to heat both crusts and removed from the griddle when the crust becomes dry. Dosa are served hot, either folded in half or rolled like a wrap.
Serving methods

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

Wet chutney: examples include coconut chutney (a semi-solid paste made up of coconut, dal (lentils), green chilli and mint or coriander)

Dry chutney: a powder of spices and desiccated coconut.