South Indian Cuisine
A delicacy of the Tulu people of South India, these are rice and lentil crepes stuffed with a masala of potato and onions.
This is a variation of the popular South Indian dish called dosa. While its exact birthplace in that region is a matter of conjecture it is understood to have been created around 1500-2000 years ago. Someone decided that a fermented batter of rice and lentils could be tossed onto a griddle and roasted to crispy perfection. South India owes this person a debt of gastronomic gratitude.
Over the course of all those centuries, the simple dosa has travelled far and wide, first within the southern states of India — Kerala, Karnataka, Andhra Pradesh, Telengana and, Tamil Nadu — then within India and soon after, all across the globe.
Dosas are arguably the most versatile South Indian meal. They can be eaten for breakfast, lunch, dinner or even for a quick snack. There are hundreds and possibly thousands of variations of this dish.
The most popular one being the signature dish of South India – the Masala Dosa.