Dosa, South Indians Delight

10) Plain Dosa:

It is simply called as Saada dosa. It is the basic form of a dosa . The batter is made up of rice, dhal and dana methi that is finely grinded with the addition of water to make thick or thin proportion of batter which is later fermented for 15 hrs. After that it is very easy to bake on the pain. The taste is priceless and crispiest, I must say. It is not spicy but yet tasty. It is one of the main sources and simple form of dosa s. !hen it comes to restaurants it is the least priced due to its minimalistic ingredients in it. "enerally these dosas are rolled in a cone form and served. #$ Set dosa% Set dosa s are usually thick and they are usually called as fluffy pancakes. It gets its name as Set dosas as they are served as a set of dosas may be &'( depending on the si)es. They are usually stacked one on top of other. If you are the lover of crispy dosa then these dosas are not meant for you they are not even browned in colour, light reddish golden spots are seen here and there. Saaggu * poori s side dish$ with cinnamon and cloves and coconut chutney are used as side dishes to this dosa. Sometimes, these are confused with uttappam, but they have different pattern and uni+ue te,ture. -$ .esarattu% It is an authentic food of Andhra .radesh which is made out of green moong dal. It is a must in every restaurant s menu. It is usually like this, the combination of upma and pesarattu together served as the breakfast. This again falls into non crispy dosas as the name itself says it all because /Attu0 in Telugu means a soft dosa which is usually thicker than a usual crispy dosa. It is well complimented with upma, and it is the mesmeri)ing taste I must say. As a side dish coconut and chutney are preferable and it is a delight to eat this dosa. 1ven the ginger chutney is the best side dish. 2efinitely it is different from the usual dosa and +uite nutritious as well. 3$ 4tthappam% It is again a thick dosa. It generally consists of vegetable toppings on it. The vegetables are mostly tomatoes, onions, capsicum, palak, carrot etc. It is famously known as Indian .i))a. It s again a pancake, the outer part is golden in colour and somewhat crispy as well, but the inside is like a cake and idli soft and smooth. The idli podi is also sprinkled on these pancakes, for a different taste. 5ut of all the vegetables onios are the most used ones in the preparation of 4ttappam. It can be called as vegetable dosa, idli as well because of its making style and ingredients. 4tthpam is generally mistaken as pesarettu it is entirely different from each other starting from the appearance. 6$ 7eer dosa%