Share
In the world of pancakes, where fluffy stacks with honey syrup are widely appreciated, a humble Indian delight has risen and made its place in the February 2024 List of 50 Best Pancakes by TasteAtlas. Yes, you read that right, the iconic dosa - the crispy, savoury crepe has captured hearts and taste buds far beyond the borders of its homeland. Dosa not only made the cut but soared to impressive heights, along with its spiced-up cousin, the masala dosa, in the 12th position.
What sets these Indian dosas apart is not just their mouthwatering taste but also their rich cultural heritage and centuries-old tradition. Originating from the southern region of India, dosa has evolved from a simple breakfast staple to a global gastronomic phenomenon. Made from fermented rice and lentil batter, dosa is a staple diet served with flavourful and nutritious sambar and a range of colourful chutneys.
The Different Types of Dosas That You Must Try
1. Plain Dosa
Originating from the southern Indian state of Karnataka, the plain dosa is the go-to option when you want to eat something light and flavorful. Even though it has no stuffing, the sambar and coconut chutneys are more than enough for you to enjoy your meal.
2. Masala Dosa
Hailing from the culinary heartland of South India, the masala dosa elevates the humble plain dosa to new heights with its flavorful filling of spiced potatoes mixed with onions and rai (black mustard seeds). Originating in the city of Udupi, Karnataka, it is one of the favourite types of dosa of food enthusiasts with its crispy exterior, soft interior, and aromatic potato masala.
3. Rava Dosa
With its origins in the southern Indian state of Tamil Nadu, the rava dosa offers a delightful twist on the traditional dosa recipe. Made from a batter of semolina (rava), rice flour, and all-purpose flour, this thin and crispy pancake boasts a unique texture and a hint of tanginess, thanks to the added curd or buttermilk.
4. Set Dosa
Originating from the southern Indian state of Karnataka, set dosa is a soft and spongy pancake typically served in a set of two or three. Set dosa is made from a fermented batter of rice and urad dal, which is popular for its pillowy texture and mild flavour, making it the perfect accompaniment to spicy sambhar or flavorful chutneys.
Beyond Dosa: A Universe of Indian Pancakes Waiting to be Explored
While the dosa duo deserves their applause, it's important to remember that India's pancake is not at all limited to dosa. Here are a few other Indian pancake varieties that could easily hold their own against the global competition:
Pesarattu: Made with moong dal (green gram), pesarattu offers a protein-rich twist on the classic dosa. Its earthy flavour and slightly thicker texture make it a favourite for breakfast or a light snack.
Uttapam: Think of uttapam as a dosa's thicker, spongier cousin. Topped with various savoury ingredients like onions, tomatoes, and chillies, it's a complete meal.
Appam: Hailing from the southern state of Kerala, appam is a lacy, fermented pancake made with coconut milk and rice. Its unique bowl-like shape and delicate texture are perfect for scooping up stews and curries.
Cheela: This North Indian pancake made with besan (chickpea flour) is a blank canvas for culinary creativity. You can keep it sweet or spicy, stuffed or plain, cheela for sure offers endless possibilities.
