Dosa is a thin, savory batter bread from South Indian cuisine, made from a fermented batter of ground black gram and rice, and served hot, most often with chutney and sambar. In Malaysian and Singapore English the dish is known as thosai. Its fermentation process is nutritionally significant, since it increases the batter's vitamin B and vitamin C content. Many variations exist, including masala dosa, rava dosa, ghee roast dosa, podi dosa and paneer dosa.
Facts
Disputed
Origin Period, From (Year)Sourced to the subject's own accountFood historian K. T. Achaya reads Sangam-era literary references as evidence dosa was already eaten in the ancient Tamil country around the first century CE; historian P. Thankappan Nair instead places dosa's origin later, in Udupi, Karnataka, so the two accounts disagree on both era and place. Origin RegionSourced to the subject's own accountSouth India (Tamil Nadu and/or Udupi, Karnataka, precise origin disputed) 1 Origin Period, To (Year)Sourced to the subject's own accountThe 12th-century Sanskrit encyclopedia Manasollasa, compiled under King Someshvara III of present-day Karnataka around 1130, is the earliest source Wikipedia cites that gives an actual dosa recipe rather than a passing mention. Sources
1. Dosa (food) (Wikipedia)
WikipediaWikipedia, Dosa (food), History section, opening sentence
The dosa originated in South India, but its precise geographical origins are unknown.
Wikipedia, Dosa (food), History section, Achaya and Sangam sentence
According to food historian K. T. Achaya, references in the Sangam literature suggest that dosa was already in use in the ancient Tamil country around the first century CE.
Wikipedia, Dosa (food), History section, Manasollasa sentence
A recipe for dosa can be found in Manasollasa, a 12th-century Sanskrit encyclopedia compiled by Someshvara III, who ruled from present-day Karnataka.
View the Source Reader Challenges (0)
No disputes yet. Spotted an error or a better source? Open the first one.
Sign in to dispute this or suggest a correction.