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Instant Dosa Mix
Dosai, Thosai, Dosa or Masala Dosa, the thin, crisp crepe or pancake from India, is a delicious Indian breakfast. The product has several variants and is very popular as one of the main breakfast food in most of the parts of south India. They are usually served as main course of breakfast with coffee or tea. They are made from black gram, rice, fenugreek, salt and asafoetida. Traditional Dosai batter is fermented over night (8 hours minimum). The batter is spread on a greased griddle and cooked till one of the surfaces in contact with the griddle becomes golden brown.
A curry of Potato, onion, and other vegetables (optional) is placed in the middle of the dosai and the dosai is covered by rolling dosai around the curry into a tube.
The popular varieties of Dosai are Plain Dosai, Masala Dosai, Cheese Dosai, Set Dosai, Onion Dosai (uttappam). More variants can be created by altering the curry/topping on the dosai depending upon the consumer’s creativity.
- Measure one volume (cup) of Instant Dosai Mix & add 1 & 1/2 volumes (cups) of water to the mix.
- Using fingers only, mix into a smooth batter without lumps.
- Heat a griddle (flat tawa) and smear it well with oil.
- Pour and spread the batter on the griddle (tawa).
- Shallow fry the dosai till the under side turns golden brown
- Serve hot with ORKAY® Instant Sambar and Chutney.
- If desired, cooked vegetables like potatao, onion, etc may be spread over the fried dosai, and the edges folded over, to make Masala Dosai.
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The origins of Dosai are controversial. Some of the historians believe that Dosai was in use in ancient tamil country for over 2000 years. But some believe that Dosai was invented in Udupi in Karnataka. Masala dosa has its origins from Tuluva Mangalorean cuisine.