Niemoss Blog

This morning I went with my mother to a shop called "Taman Sri Melur".I ate a kind food called Thosai. I belive, we ,all of us don't know any of the food called THOSAI. Let me get you an explanation.We acctually call Thosai as Dosa.As the Indians ,they called them Kartanaka.Thosai is a kind of South Indian food.There are some other kind of cooking method for Thosai.Let me show you.

Egg dosa - a dosa spread with an omelette.
Chilli dosa - chilli powder is spread on the dosa.
Onion dosa - chopped and sautéd onions are spread on the dosa.
Ghee (thuppa/neyyi) dosa - ghee is used instead of oil while frying the dosa.
Butter dosa - butter is used instead of oil while frying dosa and a small amount on top of it while serving.
Roast - the dosa is spread thinly and fried until crisp.
Family roast - a long dosa which can be spread over 2 or 3 feet.
Paper dosa - a long and very thin delicate dosa which can be spread over 2 feet.
Green dosa - a dosa stuffed with fresh vegetables and mint chutney.
Chow-chow dosa - a dosa stuffed with (Indian flavored) Chinese noodles.
Cheese dosa - a dosa stuffed with cheese.
Masala dosa - a dosa stuffed with spiced potatoes (famous in South India)

Rava dosa served at a restaurant in Guntur.
Rava dosa - made with rava or semolina, which doesn't need fermentation and is usually considered a fast snack/tiffin.
Wheat dosa - made with wheat flour, and served with coconut chutney,mysore masala dosa
Vella dosa - a sweet dosa made of jaggery with ghee/neyyi.
Ragi dosa - made of ragi or millet flour, usually considered "a poor man's fare".
Muttai dosa - eggs are added to the regular batter; the word muttai in Tamil means "egg".
Set dose - a popular type of dosa in Karnataka, which is cooked only on one side and is served in a set of two, hence the name.
Benne dose - similar to masala or set dosa but smaller in size. Served with liberal helpings of butter sprinkled on it. Said to have originated in the Davanagere district of the state of Karnataka
Cabbage dosa - a dosa made out of cabbage. Paste is prepared with rice, red chillies, Asfotedia and Turmeric. Once the batter is ready, cabbage cut into small pieces is added to the paste and left for about 30 mins.Once this is done, the batter is poured and the dosa is made crisp.
Neer dosa - a dosa prepared from rice unique to Dakshina Kannada and Uttara Kannada districts.
Pesarattu - a dosa prepared from moong dal; Andhra special. The variations include a) making from soaked whole moong seeds (along with green cover), which gives a greenish tint to the Dosa, and, b) making with yellow coloured moong dal (green cover removed and dal is refined), which gives a fine golden yellow tint to the dosa when roasted. Both these forms are famous in Andhra Pradesh, and are typically served with chutney made from Ginger and Tamarind.
Adai - a dosa prepared from a combination of dals namely Urad, Channa & Moong dal.
Appam - a dosa prepared from a combination of patted rice (Avalakki), rice & yogurt.
70 MM Dosa - Similar to Masala Dosa, but it is bigger in size, about 60 cm in diameter.

*all pictures and thosai knowledge was copied from wikipedia.