Give Your Dinner A South Indian Touch By Trying These Different Types Of Dosa 

South Indian cuisine is referred to as the cuisine of the five southern states of India—Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Telangana. It also includes the food of the union territories of Lakshadweep, Pondicherry, and the Andaman and Nicobar Islands.  For each of the five states, there are typically vegetarian and non-vegetarian dishes. In addition, each region has its traditional main dishes, appetisers, light meals, desserts, and drinks. A dosa is a South Indian thin batter-based dish (typically crispy), prepared from a fermented batter primarily comprised of lentils and grains. Rice and black gram are the essential ingredients, which are mashed together in a fine, smooth batter with a dash of salt, and then fermented. Dosas are a popular dish in South Indian cuisine that has spread throughout the Indian subcontinent. They are traditionally served hot with chutney and, more recently, sambar. Dosa originated in the Udupi town of Karnataka according to historian P. Thankappan Nair. There are also references in the Sangam literature, according to food historian K. T. Achaya, that dosa (as dosai) was already in use in the ancient Tamil country around the 1st century AD.

Neer Dosa

This is a traditional delicacy from Karnataka. Neer dosa, unlike normal dosa, does not require more time for soaking and fermentation. Neer dosas are typically served with coconut chutney, sambar, saagu, and non-vegetarian curries such as chicken, mutton, fish, and egg curry.

This dosa is very healthy and nutritious/ pinterest.com