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What is Dosa?
Dosa is a popular Indian street snack comparable to a crepe in its most basic form. Dosa is well-known for its simple components, unique flavours, and even sweet scent. People like it because the ingredients are simple and healthy. It can be eaten as breakfast, snack or any other time you feel like it! Dosa has been around since the 5th century AD and originated in southern India. In Tamil literature, Chalukya King Somesvara III is supposed to have first mentioned Dosa in 1054 AD. However, like many other Indian dishes, Dosa has numerous variations based on geography and occasion. The most popular Dosa ingredients are rice and black gram, which are crushed with a pinch of salt to produce the base. Even though the basis is very simple, Dosa comes in various tastes, each of which necessitates the use of different ingredients. The following are some of the most prevalent Dosa varieties:
Uttapam
The term is derived from the Tamil words Appam and Utthia or Uttria, which means Poured-Appam. Because Appam is prepared in a pan with a round bottom, but Utthia-Appam is ready in a flat skillet. Its name mentions in Tamil ancient literature. The traditional Tamil breakfast consists of idli, dosa, or uttapam usually served with sambar and chutney.
What Are The Differences Between Uttapam and Dosa?
1. Uttapam is a delicious breakfast meal that resembles a thick pancake. Uttapams are thicker than dosas and have the toppings fried straight into the batter, unlike more crepe-like dosas.
2. Ground fermented rice and urad dal are commonly used in uttapam batter. On the other hand, the dosa batter is rice and a protein-rich black lentil (black gram dal).
Well, those were the key differences between two quite similar yet different dishes.
