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Indian Street Food - Chef Making Dosa

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Dosa is one our favourite thing to it so getting a chance to see this guy in full swing making them was great. Dosa is a fermented crepe made from rice batter and black lentils. It is a staple dish in South Indian states of Tamil Nadu, Karnataka, Telangana, Andhra Pradesh and Kerala. It is also popular in other parts of India, and other countries like Sri Lanka, Mauritius, Nepal, Malaysia and Singapore. Dosa is indigenous to South India. Other spellings used include dosé, dosai, dhosa, dosey, dosay, doza, dozé, dozai, dhoza, dozey, dozay, thosa, thosé, thosai, thhosa, thosey, thosay, thoza, thozé, thozai, thhoza, thozey and thozay. Dosa, a common breakfast dish and street food,is high in carbohydrates, and contains no sugar or saturated fats. As its constituent ingredients are rice and urad dal (Vigna mungo), it is also a source of 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. Dosa are considered a high glycemic index food and should be avoided by diabetics. As part of the HOW TO COOK GREAT NETWORK -
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Food
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