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Kerala Cuisines Breakfast -- Dosa
 
 
 
 
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Breakfast -- Dosa
Dosa is a fermented crepe or pancake made from rice batter and black lentils. It is a staple dish in South Indian cuisine, eaten for breakfast or dinner. It is rich in carbohydrates and protein. Dosa is an common item in meals in Tamil Nadu, Andhra Prades, Karnataka, Kerala and indeed other parts of India.

Rice is ground finely to form a batter. The batter for dosa is ground finer than that for Idli. The rice to lentil ratio of dosa varies from that of Idli. Rice can be uncooked and/or parboiled. The mixture of urad dal (black lentils) and rice can be replaced with highly refined wheat flour to make a maida dosa or semolina for a rava dosa.

A thin layer of the batter is then ladled onto a hot thava (griddle) greased with oil or clarified butter (ghee). It is spread out evenly with the base of a ladle or bowl to form a pancake. It is flipped to heat both crusts and removed from the griddle when the crust becomes dry. Dosa is served hot, either folded in half or rolled like a wrap
 
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