What are the primary components of the fermented batter used to make South Indian Dosa?
Answer
Fermented rice and black lentils (*urad dal*)
The South Indian dish known as Dosa relies entirely on a thin batter made from a precise mixture of fermented rice and black lentils, specifically referred to as *urad dal*. The fermentation process is crucial, as it develops the characteristic tangy complexity and aids in achieving the desired texture when spread thinly on a hot griddle (*tava*). This batter-based construction, derived from plant matter, stands in direct contrast to the Tosa cuisine, which centers on animal protein from the ocean, namely fish.
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