Dosa [doh-sa] is a fermented Indian crepe or pancake made from rice batter and black lentils. This staple dish is widely popular in southern Indian states, as well as other countries like Sri Lanka and Singapore. ‘The Story of our Food,’ a book written by K. T. Achaya, an eminent Indian food scientist and food historian, states that foods like Appam, Idiyappam, Dosai and Adai were already known in Tamil country around 1st century CE, as per references in Tamil Sangam literature. It is a common breakfast dish and street food, served hot, either folded in half or rolled like a wrap.
Dosa can be stuffed with fillings of vegetables and sauces to make a quick meal. They are typically served with a vegetarian side dish which varies according to regional and personal preferences. Though dosa typically refers to the version made with rice and lentils, many other versions exist, often specific to an Indian region. Some variations include egg dosa, which is spread with an omelette, and cheese dosa, which is stuffed with cheese. Masala dosa is dosa wrapped around an onion and potato curry or sabji (cauliflower with peas and carrots) originally invented by Udupi Hotels.
The Daily Omnivore 