Dosa or Dosai or Dossa is a highly popular fat free hot item in South Indian break fast dishes. Behind the name Dosa, there is an interesting fact. Dosa means “Dthoh” (means “2” in hindi, Indian National Launguage) Sssszzzzzzzzzz…., a sizzling noise make while pouring the batter (“maavu” in malayalam regional language) over the hot Tawa or Fry pan or griddle and the other one noise when turn it over during the preparation. Pour 1/2 cup of batter over the pan into a thin round pastry. Pour 1 teaspoon of melted butter around it and another teaspoon of melted butter on top. When bubbles appear on top of the batter, about 2 minutes after being poured, turn it over. When both sides become golden brown, remove from griddle and serve hot. Good to eat with coconut “chutney” and “sambar”. The batter consist of rice and urad dhal (white lentils) or Uzhunnu. The batter made of Ponni Idli rice and the white Urud dall are the best for dosai preparation. Various items of dosai include Plain Dosai, Egg Dosai, Sada Dosai, Onion Dosai, Rava Dosai, Masal Dosai etc.
Kerala is very much famous for its Thattu-Dosa, means Dosa service on road-side and footpath. It is a beautiful scenario that the people from different quarters irrespective of men or women are seen enjoying this delicious food on roadside without any feeling of complex. They are pleasantly mingling with the inconvenience in the open space, where they have no chairs to sit on or dishes to hold on. Once thattu-dosa was the food of poor and Thattukada a place of slum. Now the things changed and gave way for the new trend. It is the Thattukada which is the only place where we can see the real human in us who regardless of big or small takes in tasty dosa, Ressa Vada etc with cheap and nominal price. Don’t forget to taste this delicious food while your journey in South India, especially in Kerala, the God’s Own Country.
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