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Dosa, India's Crunchy Thin Crepe Worldwide

Dosa, India's Crunchy Thin Crepe Worldwide

Most Indians who every morning still make a sin in his home. Dosa is a kind of thin folded pancake. The text is crispy because it is made from rice fermented with black beans.


Dosa is served plain, or filled with spiced stuffing, and is usually accompanied by sambar (spicy lentil broth) and coconut chutney.

"Sin is an integral part of my home. I grew up watching my mother cook it for breakfast every day," recalled Mallika Ramarao, 50, a social worker from Chennai who learned how to make sins from her mother quoted from the South China Morning Post.

"He will pour the dough over the hot tava and spread it carefully using the base of a small steel bowl. Next, she will add a little ghee (pure butter), not too much, so that the dough will harden firmly instead of sliding around the pan. The sin will turn golden and crispy at the bottom while the top remains white and slightly chewy."

He added the sin should have a crunchy part on the outside and a soft inside so that it contrasts with the soft, warm stuffing.

"The integral part of making sin is fermenting the dough overnight so that it acquires the right texture and a slightly sour taste," ramarao added.

Cheap and easy to make, dosas is the preferred breakfast option in southern India, but can be eaten anytime of the day. Rich in carbohydrates and protein, sugar-free and gluten-free, sin is a complete and healthy diet.

In its development, sin can be found anywhere in India, from street stalls, fast food restaurants, to fine dining restaurants in even star hotels, all over the world.

"Sin awakens the senses with its flavor, crisp texture and buttery flavour," says Sriram Aylur, executive chef at Quilon, a Michelin-starred restaurant in London.

"The presentation of the dish is as impressive as the contents. Placed on a large serving plate, it looks like a giant crepe circling its fragrant and spicy contents accompanied by a series of colorful chutneys.

In the culinary world itself, sin is considered flexible food. Aylur says sin is very popular because it can be adapted to different regional cultures and tastes.

"For chefs, sin is versatile because it offers unlimited options for creating different ingredients and fillings."

In his book The Story of Our Food, historian K.T. Achaya says there are sinful references in Tamil literature dating back to the first century AD.

The recipe for sin itself was first discovered in Manasollasa, an early 12th-century work written in Sanskrit by King Someshvara III who ruled present-day Karnataka, a state in southern India.


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