Spelling
There are various ways of transliterating dosa: dhosha, dosay, dosai, dhosai, tosai, thosai, or dvashi. In different countries it is spelled in different manners; for example, in Malaysia and Singapore it is spelled thosai, because of the different way in which Tamil is transliterated in South-East Asia.Preparation
Characteristically the rice is very finely ground, more so than in idli batter. Furthermore, the rice to lentil ratio varies in both. The rice can be uncooked and/or parboiled. The urad bean and rice can be replaced with highly refined wheat flour to make a maida dosa or semolina for a rava dosa.The batter is then ladled in small amounts onto a hot greased thava, where it is spread out into a thin circle and fried for a very short time with oil or ghee until golden brown. The dosa may then be folded in half and served or rolled as in a wrap, but in both cases it is cooked on a single side. Alternatively, it may be flipped to cook on the other side and then served.
Serving methods
Though sometimes considered a breakfast dish, dosas are also eaten at other times of day. Those with wheat allergies or gluten intolerance will find the dosa a nice addition to their diets. They can be stuffed with vegetables, meats and sauces to create a quickly prepared meal.Dosas are typically served with a side dish which varies according to regional and personal preferences. More common side items include:
- Sambar
- Wet chutneys, often coconut chutney — a semi-solid paste usually made of coconut, dal, green chilies, and mint or coriander (cilantro)
- dry chutney pudi or powder of spices and desiccated coconut
- Indian pickle
- Milagai powder, fry dry chillies, dal, asafoetida, salt and grind coarsely
- Chicken or Mutton curry (commonly served in non-vegetarian households in Tamil Nadu and Kerala)
- Curd with chilli powder topping
- Sugar— children are often given dosa with sugar instead curries, which may be too spicy.
- Muddha pappu with large amount of ghee (the traditional way of eating dosa in many parts of Andhra Pradesh)
- Fish Curry / Meen Kozhambu (commonly served in non-vegetarian households in Tamil Nadu)
