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As the morning light shines over the charming town of Udupi, the air is filled with the sweet, irresistible scent of caramelized flour and rich, melted ghee. For those who call this temple town home, this aroma is all too familiar, growing stronger with every step towards their favorite breakfast spot. This delectable fragrance is the result of the creation of various types of dosas, sizzling on hot iron griddles and generously drizzled with ghee. In South Canara, nearly every household begins their day with this ancient delicacy, from simple paper dosas to extravagant plates of open butter masala dosas.
The origin of dosas has been a topic of intense debate for years, with fans split between two beliefs: one claiming that dosas were born in Udupi, Karnataka, while the other claims they have been enjoyed across Tamil Nadu for centuries. Although both Tamil and Udupi dosa batters are made with the same ingredients, the difference lies in the preparation: Canaran dosas are thin and crispy, while Tamizh dosas are soft and thick. Regardless of regional differences, both types of dosas continue to be savored throughout South India, with Udupi-style dosas sometimes appearing on the menu of a Tamil restaurant and vice versa.
1. Schezwan Dosa:
This unique dosa recipe blends classic South Indian flavors with bold, spicy Chinese cuisine. The batter is made from a combination of raw rice, urad dal, spices, Schezwan sauce, and chili crisp. The Schezwan sauce and chili oil give the dosa a spicy, tangy flavor that is sure to wake up your taste buds. When cooked on a hot griddle, the batter crisps up into a golden-brown dosa that's perfect for dipping in extra Schezwan sauce or chili crisp. Add some chili oil to the ghee on the griddle if you want some extra spice. Serve this dosa for a fun, flavorful twist on traditional breakfast fare.
2. Oats Dosa:
If you're looking for a healthier, more filling alternative to traditional dosas, this oats dosa is a great choice. Made with a batter of oats, urad dal, and spices, this dosa has a nutty flavor and chewy texture. The oats also add extra fiber and protein to the dosa, making it a great option for a nutritious breakfast. Serve with a side of coconut chutney or any other preferred accompaniment for a delicious, wholesome meal.
3. Classic Dosa:
This classic dosa recipe has been enjoyed for generations in South India. The batter is made from raw rice and urad dal that have been soaked, ground, and fermented overnight. This process results in a light, fluffy batter that is spread thinly on a hot griddle to form crispy, golden-brown, canaran-style paper dosas. Alternatively, use a lesser amount of water in the batter and just enough ghee to coat the pan for a Tamizh-style soft dosa. Serve with a side of coconut chutney, sambar, or any other preferred accompaniment for a traditional South Indian breakfast experience.
4. Soy Protein Isolate Dosa:
This dosa recipe is perfect for vegans and those looking for a high-protein breakfast option. The batter is made from a combination of soy protein isolate, urad dal, and spices. The soy protein isolate gives the dosa a hearty, filling texture, while the spices add flavor. Serve with a side of coconut chutney or any other preferred accompaniment for a delicious, nutritious breakfast.
5. Pesarattu:
Pesarattu is a type of dosa that is popular in the Andhra Pradesh region of India. It is made from a batter of moong dal and rice and is seasoned with ginger, green chilies, and spices. When cooked on a hot griddle, the batter forms a crispy, golden-brown dosa that is perfect for wrapping around a filling of your choice. Serve pesarattu for a tasty, protein-packed breakfast option that is sure to keep you fueled throughout the day. This dosa requires no fermentation, making it all the more convenient for those short on time.
Accompaniments for dosas add flavor and texture to the dish, making each bite a delicious experience. The traditional accompaniments for dosas include coconut chutney, sambar, and tomato and onion chutney. These condiments complement the crispy texture of the dosas and add a tangy and spicy touch to the dish. There is no rule as to what condiment or gravy can accompany a dosa. For example, it is a common sight to see the people of Udupi eating neer dose with grated coconut that has been sweetened with refined sugar or jaggery in lieu of a more traditional accompaniment such as chicken sukka or spicy coconut chutney. Various south Indian cultures have also been known to enjoy traditional ghee roast or set dosas with creamy chicken or mutton gravies. So, trust us when we say that consuming your dosa with the condiment of your choosing—be it jam or chili crisp—is not sacrilege.
Dosas have been a staple in South Indian households for generations, with a rich history and tradition that continues to evolve. From classics like the neer dosa and pesarattu to contemporary takes like the Schezwan dosa and oats dosa, there is a dosa for every taste and dietary preference. Accompaniments like coconut chutney, sambar, and chutneys add flavor and texture to the dish, elevating it to a complete and delicious meal. Whether enjoyed as a traditional breakfast or with a modern twist, dosas are a versatile and beloved food in South India, and the options for accompaniments are endless. So, feel free to experiment and find the perfect accompaniment to your favorite dosa recipe.
