Dosa is one of the staples of Southern India and great dosa with the conventional backups of vegetable sambar and coconut chutney is a treat to be delighted if you are in India. Dosa is often had for breakfast, whether you are a south Indian or north Indian dosa is a dish that is loved by all.
The dainty, firm dosa is produced using a slight player of aged rice and lentil flour. As such it contains protein and ought to be vegetarian well disposed assuming that vegetable or coconut oil is utilized in cooking. Book a private cook and chef at home via COOX and enjoy restaurant style fresh cooked dosa at home.
Littel about history of Dosa
Dosa is known to exist since the fifth century AD in the country. It is accepted that the crepe was tracked down at first in the Temple roads of Udipi, Karnataka. Chalukya King Somesvara III originally referred to Dosa in Tamil writing in 1054 AD and later in 6 th century K.T. Achaya referenced it.
I personaly like these 2 sorts of Dosas :
Masala Dosa
Rava Masala Dosa
Rava Masala Dosa is a well known South Indian crepe produced using semolina and rice flour. With a moment formula and a modest bunch of fixings, rava dosa can be effortlessly made at home. It is a decent substitute to conventional rice and lentil dosa when in a hurry as making this dosa doesn't need long stretches of drenching, crushing, and aging. Rava dosa prepared with onions, green chilies and cilantro is slim, fresh, and elegant and tastes heavenly when served hot right from the oven with Coconut Chutney and sambar. Generally, a little amount of maida is utilized for restricting the semolina and rice flour while making rava dosa. I have utilized cereal rather making it a solid treat. Hire a private cook and chef at home via COOX and enjoy restaurant style fresh cooked rava dosa at home.
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