Dosa's & Idli's: How have they not made the leap to Other countries especially west? Would it be because it was difficult to ferment in the cold climate? Which is better Dosa or Idli (the dosa’s mal-adjusted cousin)? Was a common discussion during our walk, and my friend send this - Finally the grand leap:
This made our day, she could not resist sharing this, and our joy knew no bound. So was idli the winner? Will vary from person to person depending on the taste buds.
DOSA
Dosas, is a delicious breakfast food that originated in South India but has spread across the sub-continent, breaking down barriers and defying all odds. It's exact birthplace is subject to conjecture. According to food historian K. T. Achaya, dosa (as dosai) was already in use in ancient Tamil country around the 1st Century A.D. as per references in the Sangam literature. According to the historian P. Thankappan Nair, dosa originated in the Udupi town of present day Karnataka. The original Tamil dosa was softer and thicker - from our kitchen
The thinner and crispier version popular all over the world, seems to be from Karnataka.
Eventually more than 100 varieties of Dosas have evolved and keep evolving and some with fillings, and a mix of vegetarian and Non Vegetarian. Here is the Spanish Dosa with chicken fillings, keep wondering why the name Spanish Dosha:
A recipe for dosa (as dosaka) can be found in Manasollasa, a 12th century Sanskrit encyclopedia compiled by Someshvara 111, who ruled present day Karnataka. Now, in matters of food I tend to specialise in the eating department, not the preparation, but this sums it up - " A ladle filled with batter is nothing but a compass with a pencil. You just need to draw the perfect dosa - Word Architect:
Basically we can use one versatile batter for all kind of recipes whether idli, dosa or uttapam. Take one glass urad dal and fenugreek seeds in one bowl and 4 glass rice in another.Soak them in sufficient water for at least 5-6 hours. First Grind lentils into the fine paste. The batter should be light, fluffy and smooth. How we check is, when we touch the batter, it should not stick to our hands. Next grind rice, pour this rice batter into the same bowl with urad dal batter. Cover the bowl with plate (do NOT use tight fitting lid) and let it ferment without disturbing. Fermenting time may vary depending of the weather and temperature. Now add salt to the batter. Lightly, gently mix it. Do not stir vigorously. Take required amount of batter in separate bowl and add little water to make thick yet runny consistency of batter, depending on what you want to make. The batter is ready. For Dosa we use cast iron tawa, or the non stick pan(not prefered).
Idli's
Chavundaraya II, the author of Kannada encyclopaedia, Lokopakara (c. 1025 CE), describes the preparation of 'iḍḍarikā' by soaking black gram in buttermilk, ground to a fine paste, and mixed with the clear water of curd and spices. The modern idli recipe include the use of rice (not just black gram), the long fermentation of the mix, and the steaming for fluffiness. K. T. Achaya speculates that the modern idli recipe might have originated in present-day Indonesia, which has a long tradition of fermented food. Idli's too are found in different varieties based on ingredients used and size. For idli we need the specific idli maker - vessel.
Sambar and coconut chutney are the perfect accompaniments for both dosa's and idli's. Sambar is delicious and warming; it actually makes you feel healthy just by eating it. Moreover, the coconut chutney adds a dynamic flair and can be added according to taste. It's smooth and rich, and in combination with dosa, the textures and layers reach staggering proportions. I prefer just tiny bits of chutney, but I've seen friends consume half a litre with one small dosa or idli. It's all up to you.
The dosa's and idli's, friend and confidant, you can have them for breakfast, lunch and dinner; and for a all time foodie like me, it serves as a midnight snack as well the true breakfast of champions!
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