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An uttapam (or uthapam, uttappam, etc.) is a type of dosa from South India.Unlike a typical dosa, which is crisp and crepe-like, an uttapam is thicker, with toppings.The name is derived from the Tamil words appam and utthia or uttria, meaning "poured appam", because appam is cooked in a round-bottom pan, whereas utthia-appam is cooked on a flat skillet.
Dosa is high in carbohydrates and contains no added sugars or saturated fats. As its key ingredients are rice and black gram, it is also a good source of protein. [4] One home made plain dosa without oil contains about 112 calories, of which 84% is carbohydrates and 16% proteins.
A plate of Uttapam for you: Here is a plate of Uttapam for you. Uttapam is a type of dosa from South India. Unlike a typical dosa, which is crisp and crepe-like, uttapam is thicker, with toppings. Hope you'll like it. Thank you. ~~~~ For more Indian dishes, visit the Kitchen of WikiProject India.
Dosa_preparation.ogv (Ogg multiplexed audio/video file, Theora/Vorbis, length 28 s, 640 × 480 pixels, 718 kbps overall, file size: 2.41 MB) This is a file from the Wikimedia Commons . Information from its description page there is shown below.
Dosa with chutney and sambar with sauteed potato filling in a restaurant Dosa served with sautéed potatoes. Dosa is the anglicised name of a variety of South Indian names for the dish, for example, dosai in Tamil, dosey in Kannada, and dosha in Malayalam. The standard transliterations and pronunciations of the word in various South Indian ...
Dosha (Sanskrit: दोषः, IAST: doṣa) is a central term in ayurveda originating from Sanskrit, and which refers to three categories or types of substances that are believed to be present conceptually in a person's body and mind.
Dvesha (Sanskrit: द्वेष, IAST: dveṣa; Pali: 𑀤𑁄𑀲, romanized: dosa; Tibetan: zhe sdang) is a Buddhist and Hindu term that is translated as "hate, aversion". [1] [2] [3] In Hinduism, it is one of the Five Poisons or kleshas. In Buddhism, Dvesha (hate, aversion) is the opposite of raga (lust, desire).
Appam is a close relative of dosa. Early dosas were made from rice batter and later black lentils were introduced, and since then black lentils have become an integral component of dosa. [ 3 ] The recipe of appam unlike dosa has remained unchanged for centuries. [ 3 ]