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A dosaë (Tulu)'dosa', dosey, dosai, dosha, dose, or dhosa is a thin, savoury crepe in Indian cuisine made from a fermented batter of ground black gram and rice.Dosas are served hot, often with chutney and sambar (a lentil-based vegetable stew).
Dosa – fermented crêpe or pancake made from rice batter and black lentils. It is a staple dish in South Indian states of Karnataka, Tamil Nadu, Andhra Pradesh and Kerala. Masala dosa – dosa stuffed with fried potato, spices and onions; Benne dose – type of dosa which traces its origin from the city of Davangere in Karnataka.
Neer is the word for water in Tulu. [2] [4]Unlike other dosas neer dosa is known for its simple preparation method and lack of fermentation. [5] Usually, neer dosa is served with coconut chutney, sambar, saagu and non vegetarian curries like chicken, mutton, fish and egg curry.
Dosa (food), South Indian rice crepe; Dosa, a genus of moths; Dosa plaza, chain of fast food restaurants; Dosa, fashion label run by Christina Kim; DOSA, the Department of Social Affairs from the British comedy television series The Thick of It
' green gram pancake '), pesara attu, pesara dosa (mung bean dosa), or cheeldo is a crepe-like bread, originating in Andhra Pradesh, India, that is a variety of dosa. [1] It is made with green gram batter, but, unlike a typical dosa, it does not contain Vigna mungo. [2] Pesarattu is eaten as breakfast and as a snack in Andhra Pradesh.
Adai people, Extinct Native American people from Louisiana and Texas Adai language, their language, now extinct; A type of dosa, a South Indian crêpe; A minor Kazakh Jüz "horde", numbering ca. 80–90,000; Adai Khan, Mongol khan of Northern Yuan Dynasty; Adai, FATA, a town in the Federally Administered Areas of Pakistan
A Sweet Year: Jewish Celebrations and Festive Recipes for Kids and Their Families by Joan Nathan (Knopf) and My Life in Recipes: Food, Family, and Memories by Joan Nathan (Knopf). After a seven ...
Masala dosa (Kannada: ಮಸಾಲೆ ದೋಸೆ, masāle dōse y) is a dish of South India originating in the town of Udupi, Karnataka. [1] [2] [3] While there is variation in the recipe from town to town, [4] the basic recipe typically starts with a fermented batter of parboiled rice, poha, and various legumes (black gram, pigeon peas, chickpeas), and incorporates various spices for ...