The history of Dosa is 2 thousand years old.
Indian Dosa has made a huge leap in the global ranking of food items. Masala Dosa has reached the sixth position in the recent ranking of the world's popular food guide TasteAtlas. It has got 4.3 star rating. This ranking shows how much the craze for dosa has increased across the world. The taste of Indian food is attracting food lovers. On hearing the name of Dosa, the names of cities of South Indian states including Chennai emerge in the mind of most people, but very few people know which city is called the capital of Dosa in India.
Although many cities from South Chennai to Hyderabad are known for the variety of Dosa, but in true sense, Bengaluru in Karnataka is called the Dosa Capital of the world. Such variety of tastes is available here which is less available in other cities of the south.
Why is Bengaluru called Dosa Capital?
There are many reasons behind calling Bengaluru the Dosa Capital of the World. Although Bengaluru has always been known for the variety and taste of dosa, most experiments have been done here with dosa. If you want to see the modern fusion of Dosa, you will have to go to Bengaluru. Many restaurants here make dosa in different ways. For this, refined techniques are used.
In the 12th century Sanskrit literary text “Manasolasa”, Dosa is mentioned as “Dosaka”.
Especially Basavanagudi and Jayanagar are known for their special outlets of Dosa. The city's food culture has made dosa a staple dish for locals and tourists. This is the reason why it is called Dosa Capital of the world.
In India, different types of dosa are made with many ingredients and in many ways. The most popular varieties include masala dosa, plain dosa, rava dosa, set dosa, paper dosa and onion dosa. The texture, thickness and filling of every dosa is different. Some dosas are crunchy, while some are soft and spongy. Due to the influence of different regions, there is variety in the method and taste of making dosa across the country.
Both the South Indian states Tamil Nadu and Karnataka consider it as their food.
Tamil Nadu or Karnataka, whose food is Dosa?
The origin of Dosa is considered to be 2 thousand years old. Historical evidence shows that it was also present in ancient culinary traditions. Both the South Indian states Tamil Nadu and Karnataka consider it as their food. Food historian K.T. Achaiya In his book “The Story of Our Food”, King Someshvara III, who ruled parts of present-day Karnataka state, mentioned dosa as “Dosaka” in the 12th century Sanskrit literary text “Manasolasa”. However, mela adai (pancake made of lentils and rice) and appam (rice pancake soaked in coconut milk) were eaten in Tamil Nadu much earlier.
The history of Dosa is 2 thousand years old.
In the BBC report, Jayakumar S, a researcher of South Indian history and founder of Courtyard Tours, says that appam and mail adai are mentioned in Madhuraikanchi, a literary work of the third or fourth century of the Sangam era. But, the word Dosai came into use much later.
According to Jayakumar S, the ancient Tamil dictionary Senthan Diwakaram (some believe it to be from the tenth century) mentions dosai as a variety of appam, often eaten with coconut milk.
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