This book features a hundred recipes from Tamil Nadu, Kerala, Andhra Pradesh, and Karnataka, celebrating the diverse forms of Dosa, or ‘Dosai.’ Mentioned in 6th century Tamil Sangam Literature, the Dosai is an ancient yet versatile dish. While rice is the primary ingredient in southern India, the book showcases how other ingredients like ragi, millet, wheat, black gram, green gram, semolina, ripe jackfruit, yams, okra, potato, ripe banana, and fenugreek seeds can also be used to create various Dosais. Each recipe highlights the nutritive values, emphasizing the health benefits of Dosai. Traditional methods such as soaking, grinding, and fermentation enhance its nutritional superiority over processed foods. Packed with carbohydrates, proteins, and vitamins, Dosai becomes a balanced meal when paired with suitable accompaniments, as detailed in this cookbook. The cooking techniques are clearly presented, guiding readers through preparation and cooking times. In her fifth cookbook, the author shares secrets for perfecting Dosais, including the tricky Ravai Dosai, popular Mysore Masala Dosai, luscious Panasa Dosai, and succulent Halasu Dosai, along with exciting accompaniments. This collection will delight all food enthusiasts.
