Also, the original Tamil dosa was softer and thicker. The thinner and crispier version of dosa, which became popular all over India, was first made in present-day Karnataka. This is one of the paneer butter masala recipe in tamil pdf varieties of Dosas prepared in India and served for breakfast. Dosa is known by several names.
There are also instant mix products for making dosa which usually contain higher amounts of rice. The proportion of rice to lentils is generally 4:1 or 5:1. The batter is allowed to ferment overnight. After the overnight fermentation, the batter is mixed with water to get the desired thickness. It is spread out evenly with the base of a ladle or bowl to form a pancake. A dosa is served hot, either folded in half or rolled like a wrap. Dosa can be stuffed with fillings of vegetables and sauces to make a quick meal.
Though dosa typically refers to the version made with rice and lentils, many other versions exist. Sooji rava flour, more popular in Karnataka and Udipi restaurants in Mumbai. Ragi flour mixed with small portion of Rice and Urad dal. Unlike a dosa, which is crisp and unlike relatively soggy crepes, it is a thick pancake mostly topped with diced onions, tomatoes, cilantro or cheese. Uttapam is sometimes characterized as an Indian pizza.
The center is thicker and the outer rim is very thin. Served with sweet coconut milk. Directorate of School Education, Government of Tamil Nadu. This page was last edited on 9 February 2018, at 20:42. Some divergence of transliteration may be noted in the third consonant in the word. Usually, the name of the vegetable that is deep-fried is suffixed with bajji.
For instance, potato bajji is sliced potato wrapped in batter and deep-fried. This is rolled into small balls or sprinkled straight in hot oil and deep-fried. These pakodas are very crisp on the outside and medium soft to crisp inside. Pakoras are usually served as a snack or appetiser.