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Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 22. Chapters: Dosa, Roti, Idli, Paratha, Pitha, Papadum, Appam, Chapati, Puran Poli, Puri, Indian bread, Bhakri, Pathiri, Jolada rotti, Baati, Neer dosa, Uttapam, Bhatoora, Parotta, Makki di roti, Kerala porotta, Luchi, Kulcha, Khakhra, Thalipeeth. Excerpt: Dosa or Dhosai(Kannada: , Malayalam: , Tamil: , Telugu: , Tulu: ) is a fermented crepe or pancake made from rice batter and black lentils. It is indigenous to and is a staple dish in the southern Indian states of Andhra Pradesh, Karnataka, Kerala, and Tamil Nadu, as well as being popular in Sri Lanka. Dosa is also popular in Malaysia and Singapore, where the name Thosai is more common, and in Myanmar as Toshay. The origins of Dosa have been widely discussed in literature and books. A few of them are listed below: There are various ways of transliterating dosa: dose, dhosha, dosay, dosai, dhosai, tosai, thosai, or dvashi. It is a common breakfast dish, and street food. The dosa is rich in carbohydrates, contains no salt, sugar or saturated fats and its constituent ingredients of rice and lentils mean that it is gluten-free and contains protein. The fermentation process increases the vitamin B and vitamin C content. There are also instant mix products for making dosa, with somewhat lower nutritional benefits. The street food variants may contain contaminants or otherwise undesirable additions, such as relatively high levels of copper. Rice is ground finely to form a batter. Rice can be uncooked 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 tava (griddle) greased with oil or ghee (clarified butter). 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 rem...