The fermented rice-and-lentil crepe from South India is dosa. Its batter is traditionally made by soaking rice and black gram, also called urad dal, grinding them with water, and allowing the mixture to ferment. The batter is spread in a thin layer on a hot tava or griddle, producing a soft center and, when cooked longer, a crisp edge.
Dosa is a staple of South Indian cuisine and is commonly served hot with sambar, coconut chutney, tomato chutney, or spiced lentil powder. Masala dosa contains a potato filling, while paper dosa is especially thin and crisp. Regional names include dosai in Tamil and dose in Kannada.
The dish’s exact origin is debated. Food historian K. T. Achaya connected early references with ancient Tamil country, while Udupi in Karnataka is often associated with the dish’s popular restaurant tradition. Idli is also fermented from rice and lentils, but it is steamed into a cake rather than spread and griddled.