Thattu Dosa is a name inspired by ‘Thattu Kada’ which means street-side eateries in Kerala and comes in a small size which fits into your palm, unlike the usual huge dosa. The difference between the common dosa and thattu dosa also lies in the fact that the latter isn’t as crispy but is feathery-soft. It is served along with coconut chutney, red chilli chutney, rasa vada and even papad. Another distinct dish that is often served with thattu dosa is an ‘omplate’, basically egg omelette but that’s how people in Kerala pronounce it. The combination of thattu dosa with omplate is quite a trend here! As we are all aware, there is an endless variety of dosas available in Indian Cuisine- moong dal dosa, egg dosa, cheese dosa, keema dosa….the list goes on. But at times we want to settle in for something humble and simple. That is when Thattu Dosa comes to our rescue. We fall in for the medium sized soft dosa served with ‘Omplate’, filling the atmosphere with a lingering, nostalgic aroma. Every time we are out on the streets, preferably evenings, we land up in a Thattu Kada. We somehow coax our fellow travelers to settle in for the exciting dish.
Dosa is a South Indian bread prepared from a mixture of rice lentil fermented batter. Dosa is made by soaking and grinding urad dal and rice to a smooth flowing batter, fermenting for 5-6 hours and finally spreading out the batter in small quantities on a hot griddle or tawa. You can drizzle a few drops of ghee on the dosa for a more enjoyable flavor. Crispy, soft dosas are a craze with all both young as well as elderly. Relishing hot fluffy dosas with chutney and sambar is an awesome delicacy that you will never ever forget. Dosas are light, wholesome and gentle on the stomach and very nutritious too rich in vital nutrients required for body. Thattu Dosa is a never fail dosa and has won the streets of Kerala making us drool. Now you can easily prepare these dosas at home and relish with your family. You can explore a well detailed recipe here.