A Chit-Chat about Dosa!

Recently I came across an article about Cauliflower in a mainline supplement. It was a very good article which made me feel that the flowery vegetable has got interesting features.I feel almost all the eatables in the world have some unique features or stories of their own. Let’s take the example of Dosa.

Dosa or Dosai is a staple food in India, especially in the Southern States like Karnataka, Tamil Nadu and Kerala.  In most of the parts of world this crispy crunchy golden brown dish is available but in different names. In Malaysia and Myanmar the dosa is thosai. In different taste and names, now around 100 varietes of dosa are available, with different flavorings and stuffing like, paneer, egg, onion, masala etc, which you can have with different range of chutney.

I still remember the story about Dosa which I heard in my childhood- “dosa and demon”.  (So even demon know about Dosa I guess) According to the studies, it is believed that the dosa has its origins in Tamil Nadu as its first reference occurs in the Tamil Sangam Literature from around 6th century AD whereas there are some conflicts on this view, saying it is originated in Udupi, Karnataka. There is no clue about how this flat round sauté got the name “Dosa” But I think it derived its name from the sound when the dosa batter put on the pan.

Unlike the other dishes, you can have Dosa at any meal. It is always there to relish your taste buds with so much health benefits. This fermented pan cake is a good source of protein and essential amino acids, especially for those suffering from malnutrition.

And also it has high concentrations of zinc, and iron which are important nutrients in the diet for crucial molecular processes.

The wide range of dosa with western flavoring as well, will never depress with its lingering aroma served with pinch of love. That is why even the brands like The Dosa Plaza which started as a street side shop; now a brand name in the Dosa world, to prove the taste of Dosa is unique and popular.