Dosa — Batter Fermentation and Spread Technique (डोसा)

Dosa is documented in Tamil literary texts from the 8th century CE; its specific fermentation technique using rice and urad dal is native to Tamil Nadu, with regional variations across all South Indian states

Dosa is the fermented rice-lentil crepe of South India — a thin, crispy-on-the-outside, slightly soft-on-the-inside flatbread made from batter of parboiled rice and urad dal (black lentil without husk) fermented overnight. The batter's 3:1 rice-to-lentil ratio and the overnight lactic acid fermentation are where the dosa's flavour and texture originate — the fermentation produces carbon dioxide (creating lightness in the batter) and lactic acid (providing the characteristic sourness). The tawa temperature calibration and the specific spiral spreading technique determine whether the dosa is paper-thin and crispy or thick and soft.

Paper dosa (the thinnest, crispiest version) wrapped around masala potato filling and served with coconut chutney and sambar is one of South India's defining meal experiences — the simultaneous textures of crisp dosa, soft potato filling, cool coconut chutney, and tangy sambar create a complex, complete breakfast.