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25-483: Madrasi Para is known for preserving South Indian cultural traditions, including cuisine. The dosa , a thin pancake made from a fermented batter of lentils and rice, is a popular dish originating from South India and is served at a few food stalls in Karachi. The dosa, which sells for around Rs500 ($ 3), is prepared through a meticulous process that takes approximately three days, including fermentation. The neighborhood

50-662: A Dravidian origin for this word. ), dola for pig in Vedda and offering in Sinhala. Other common words are rera for wild duck, and gala for stones (in toponyms used throughout the island, although others have also suggested a Dravidian origin). There are also high frequency words denoting body parts in Sinhala, such as olluva for head, kakula for leg, bella for neck and kalava for thighs, that are derived from pre-Sinhalese languages of Sri Lanka. The oldest Sinhala grammar, Sidatsan̆garavā , written in

75-619: A century later. In popular tradition outside of Southern India, the origin of the dosa is linked to Udupi, probably because of the dish's association with Udupi restaurants . The Tamil dosa is traditionally softer and thicker; the thinner and crispier version of dosa was first made in present-day Karnataka. A recipe for dosa can be found in Manasollasa , a 12th-century Sanskrit encyclopedia compiled by Someshvara III , who ruled from present-day Karnataka. The dosa arrived in Mumbai with

100-431: A ladle or a bowl to form a pancake. It can be made either thick like a pancake, or thin and crispy. A dosa is served hot, either folded in half or rolled like a wrap. It is usually served with chutney and sambar . The mixture of white grams and rice can be replaced with highly refined wheat flour or semolina . Dosas can be stuffed with fillings of vegetables and sauces to make a quick meal. They are typically served with

125-779: A period of prior bilingualism: "The earliest type of contact in Sri Lanka, not considering the aboriginal Vedda languages, was that which occurred between South Dravidian and Sinhala. It seems plausible to assume prolonged contact between these two populations as well as a high degree of bilingualism. This explains why Sinhala looks deeply South Dravidian for an Indo-Aryan language. There is corroboration in genetic findings." In addition to many Tamil loanwords , several phonetic and grammatical features also present in neighbouring Dravidian languages set modern spoken Sinhala apart from its Northern Indo-Aryan relatives. These features are evidence of close interactions with Dravidian speakers. Some of

150-427: A vegetarian side dish which varies according to regional and personal preferences. Common side items are: Masala dosa is a roasted dosa served with potato curry, chutney and sambar, while saada (plain) dosa is prepared with a lighter texture; paper dosa is a thin and crisp version. Rava dosa is made crispier using semolina. Newer versions include Chinese dosa, cheese dosa, paneer dosa, and pizza dosa. Though dosa

175-683: Is a stub . You can help Misplaced Pages by expanding it . Dosa (food) A dosa , dose , dosai or dosha is a thin, savoury crepe in Indian cuisine made from a fermented batter of ground black gram and rice . Dosas are served hot, often with chutney and sambar (a lentil-based vegetable stew). Dosas are a common food in South India. The dosa originated in South India , but its precise geographical origins are unknown. According to food historian K. T. Achaya , references in

200-463: Is a conspicuous example of the linguistic phenomenon known as diglossia . Sinhala ( Siṁhala ) is a Sanskrit term; the corresponding Middle Indo-Aryan ( Eḷu ) word is Sīhala . The name is a derivative of siṁha , the Sanskrit word for 'lion'. The name is sometimes glossed as 'abode of lions', and attributed to a supposed former abundance of lions on the island. According to

225-599: Is an Indo-Aryan language primarily spoken by the Sinhalese people of Sri Lanka , who make up the largest ethnic group on the island, numbering about 16 million. Sinhala is also spoken as the first language by other ethnic groups in Sri Lanka, totalling about 2 million speakers as of 2001. It is written using the Sinhala script , which is a Brahmic script closely related to the Grantha script of South India. Sinhala

250-484: Is divided into four epochs: The most important phonetic developments of Sinhala include: According to Wilhelm Geiger , an example of a possible Western feature in Sinhala is the retention of initial /v/ which developed into /b/ in the Eastern languages (e.g. Sanskrit viṁśati "twenty", Sinhala visi- , Hindi bīs ). This is disputed by Muhammad Shahidullah who says that Sinhala Prakrit branched off from

275-409: Is ground finely to form a batter. Some add a bit of soaked fenugreek seeds while grinding the batter. The proportion of rice to lentils is generally 3:1 or 4:1. After adding salt, the batter is allowed to ferment overnight, before being mixed with water to get the desired consistency. The batter is then ladled onto a hot tava or griddle greased with oil or ghee . It is spread out with the base of

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300-711: Is home to a few hundred migrants, many of whom still reside in the area, including Hindus, Christians, and Muslims who have integrated with the Urdu-speaking migrant communities. Although speaking South Indian languages has become less common, the community continues to unite through shared culinary traditions. Dishes such as dosa and idli remain an integral part of their cuisine and are available in Karachi’s food centers. 24°51′40″N 67°01′41″E  /  24.86111°N 67.02806°E  / 24.86111; 67.02806 This geography of Karachi -related article

325-412: Is one of the official and national languages of Sri Lanka, alongside Tamil . Along with Pali , it played a major role in the development of Theravada Buddhist literature. Early forms of the Sinhala language are attested as early as the 3rd century BCE. The language of these inscriptions, still retaining long vowels and aspirated consonants, is a Prakrit similar to Magadhi , a regional associate of

350-766: Is typically made with rice and lentils, other versions exist. On 16 November 2014, 29 chefs, at Hotel Daspalla in Hyderabad, India created a dosa that was 16.68 m (54.7 ft) long and weighed 13.69 kg (30.2 lb), earning the Guinness World Record for the longest dosa. Sinhala language Sinhala ( / ˈ s ɪ n h ə l ə , ˈ s ɪ ŋ ə l ə / SIN -hə-lə, SING -ə-lə ; Sinhala: සිංහල , siṁhala , [ˈsiŋɦələ] ), sometimes called Sinhalese ( / ˌ s ɪ n ( h ) ə ˈ l iː z , ˌ s ɪ ŋ ( ɡ ) ə ˈ l iː z / SIN -(h)ə- LEEZ , SING -(g)ə- LEEZ ),

375-729: The Middle Indian Prakrits that had been used during the time of the Buddha . The most closely related languages are the Vedda language (an endangered, indigenous creole still spoken by a minority of Sri Lankans, mixing Sinhala with an isolate of unknown origin and from which Old Sinhala borrowed various aspects into its main Indo-Aryan substrate), and the Maldivian language . It has two main varieties, written and spoken, and

400-537: The Sangam literature suggest that dosa was already in use in the ancient Tamil country around the 1st century CE. However, according to historian P. Thankappan Nair , dosa originated in the town of Udupi in present-day Karnataka . Achaya states that the earliest written mention of dosa appears in the 8th-century literature of present-day Tamil Nadu , while the earliest mention of dosa in Kannada literature appears

425-587: The UNESCO National Commission of Ceylon According to Wilhelm Geiger , Sinhala has features that set it apart from other Indo-Aryan languages. Some of the differences can be explained by the substrate influence of the parent stock of the Vedda language . Sinhala has many words that are only found in Sinhala, or shared between Sinhala and Vedda and not etymologically derivable from Middle or Old Indo-Aryan. Possible examples include kola for leaf in Sinhala and Vedda (although others suggest

450-464: The 13th century CE, recognised a category of words that exclusively belonged to early Sinhala. The grammar lists naram̆ba (to see) and koḷom̆ba (fort or harbour) as belonging to an indigenous source. Koḷom̆ba is the source of the name of the commercial capital Colombo . The consistent left branching syntax and the loss of aspirated stops in Sinhala is attributed to a probable South Dravidian substratum effect. This has been explained by

475-716: The Eastern Prakrits prior to this change. He cites the edicts of Ashoka , no copy of which shows this sound change. An example of an Eastern feature is the ending -e for masculine nominative singular (instead of Western -o ) in Sinhalese Prakrit. There are several cases of vocabulary doublets , one example being the words mæssā ("fly") and mækkā ("flea"), which both correspond to Sanskrit makṣikā but stem from two regionally different Prakrit words macchiā (Western Prakrits) and makkhikā (as in Eastern Prakrits like Pali ). In 1815,

500-681: The chronicle Mahāvaṃsa , written in Pali, Prince Vijaya of the Vanga Kingdom and his entourage merged in Sri Lanka with later settlers from the Pandya kingdom . In the following centuries, there was substantial immigration from Eastern India, including additional migration from the Vanga Kingdom (Bengal), as well as Kalinga and Magadha . This influx led to an admixture of features of Eastern Prakrits. The development of Sinhala

525-607: The island of Ceylon came under British rule . During the career of Christopher Reynolds as a Sinhalese lecturer at the School of African and Oriental Studies, University of London , he extensively researched the Sinhalese language and its pre-1815 literature. The Sri Lankan government awarded him the Sri Lanka Ranjana medal for his work. He wrote the 377-page An anthology of Sinhalese literature up to 1815 , selected by

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550-737: The opening of Udupi restaurants in the 1930s. After India's independence in 1947, South Indian cuisine became gradually popular in North India . In New Delhi , the Madras Hotel in Connaught Place became one of the first restaurants to serve South Indian cuisine. Dosas, like many other dishes of South Indian cuisine, were introduced in Ceylon (Sri Lanka) by South Indian emigrants during British rule . Tirunelveli and Tuticorin merchants who settled there were instrumental in

575-704: The spreading of South Indian cookery across the island by opening restaurants ( vegetarian hotels ) to meet initially the needs of the emigrant population. Dosa has found its way into the culinary habits of the Sri Lankan people, where it has evolved into an island-specific version which is quite distinct from the Indian dosa. In both forms, it is called those ( තෝසේ or [t̪oːse] ) or thosai ( தோசை or [t̪oːsaɪ̯] ) in Sinhala and in Sri Lankan Tamil . Apart from these countries, dosa

600-497: The word in various South Indian languages are as follows: Dosa is high in carbohydrates and contains no added sugars . As its key ingredients are rice and black gram , it is a good source of protein . A typical homemade plain dosa without oil contains about 112 calories, of which 84% is carbohydrate and 16% is protein. The fermentation process increases the vitamin B and vitamin C content. A mixture of rice and white gram that has been soaked in water for at least 4–5 hours

625-657: Was introduced far abroad since the early 18th century, by the migration of the Tamil diaspora to Southeast Asia and latter in the Western World . As well through the worldwide popularisation of Indian and South Indian cuisines, since the second half of the 20th century. Dosa is the anglicised name of a variety of South Indian names for the dish, for example, dosai in Tamil , dosey in Kannada and dosha in Malayalam . The standard transliterations and pronunciations of

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