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South special dosa shorts
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A dosai or dosa or dose is a thin pancake or crepe, originating from South India, made from a fermented batter predominantly consisting of lentils and rice. It is somewhat similar to a crepe in appearance, although savoury flavours are generally emphasized (sweet variants also exist). Its main ingredients are rice and black gram, ground together in a fine, smooth batter with a dash of salt, then fermented. Dosas are a common dish in South Indian cuisine, but now have become popular all over the Indian subcontinent. Dosas are served hot along with chutney by tradition and sambar in recent times. Other accompaniments include chutney powder (a fine groundnut and lentil powder). • A mixture of rice and black gram that has been soaked in water is ground finely to form a batter. Some add a handful of soaked fenugreek seeds. The proportion of rice to lentils is generally 3:1 or 4:1. The batter is allowed to ferment overnight, before being mixed with water to get the desired consistency. The batter is then ladled onto a hot tava (griddle) greased with oil or ghee (clarified butter). It is spread out with the base of a ladle or bowl to form a pancake. It can be made either to be thick like a pancake, or thin and crispy. A dosa is served hot, either folded in half or rolled like a wrap. It is usually served with chutney and sambar. The mixture of black grams and rice can be replaced with highly refined wheat flour or semolina. • Chutney: examples include coconut chutney (a semi-solid paste made up of coconut, dal (lentils), green chilli and mint or coriander) • There are varieties of chutney served along with Dosa • thanks for watching do like, share, subscribe and get notified • #shorts
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