Fluffy bannock recipe

Two dosa rest next to a dollop of butter on a plaintain leaf. There are separate bowls for the fluffy bannock recipe. Dosas originated in South India, but its precise geographical origins are unknown.

Thankappan Nair, dosa originated in the town of Udupi in present-day Karnataka. In popular tradition, the origin of the dosa is linked to Udupi, probably because of the dish’s association with Udupi restaurants. The Tamil dosai is softer and thicker. The thinner and crispier version of dosa was first made in present-day Karnataka. After the Independence of India, South Indian cuisine became gradually popular in the North. 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.

Dosa is high in carbohydrates and contains no added sugars or saturated fats. As its key ingredients are rice and black gram, it is a good source of protein. A mixture of rice and black or green gram that has been soaked in water is ground finely to form a batter. Some add a bit of soaked fenugreek seeds.

The proportion of rice to lentils is generally 3:1 or 4:1. The batter is allowed to ferment overnight, before being mixed with water to get the desired consistency. Dosa can be stuffed with fillings of vegetables and sauces to make a quick meal. They are typically served with a vegetarian side dish which varies according to regional and personal preferences. Rava dosa is made crispier using semolina.

Newer versions are Chinese dosa, cheese dosa, paneer dosa, pizza dosa and so on. Though dosa is typically made with rice and lentils, other versions exist. Served with potato curry, chutney or sambar. Healthy, crisp and lacy instant dosa made with oats. Dosa made with wheat flour batter. Spongy, soft and light, served in a set of 3 dosa per serving.

Dosa has lighter texture can be crispy too. Plain Dosa cooked with Ghee instead of oil and usually with no filling. A thicker base of Dosa topped with beaten egg, or beaten egg is added to batter before cooking. A Tamil Nadu specialty with a dosa of thicker base topped with cooked meat, usually chicken or mutton. Spiced paneer filling inside the dosa.

From Tamilnadu a dosa-like dish prepared from a combination of toor dal, rice, curry leaves, red chillies and asafoetida. Usually eaten with jaggery or aviyal. Rice flour fermented overnight and mixed with sodium carbonate. It is also occasionally topped with fried gram powder. Predominantly famous as “Davanagere benne dose” associated with Davanagere district in Karnataka. Made with a watery rice batter. Vodu dose or Kappa roti is made from unfermented rice, fenugreek seeds, grated coconut, thinly flattened rice and sometimes leftover cooked rice.