Dosa is a flat crepe made mostly from rice that is grounded finely to form a batter. Rice can be 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.
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:
* Sambar.
* 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.
* Indian pickles.
* Milagai powder: fried dry chillies, dal, asafoetida i.e, hing, salt. All the ingredients are put together and ground coarsely.
* Chicken or Mutton curry: commonly served in non-vegetarian households in Tamil Nadu and Kerala.
* Curd: (meaning Yogurt in Indian English) with chilli powder topping.
* Sugar: children are often given dosa with sugar instead of curries, which may be too spicy for them.
* Muddha pappu: with large amount of ghee. This is the traditional way of eating dosa in many parts of Andhra Pradesh.
* Fish curry: commonly served in non-vegetarian households in Tamil Nadu.
