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62 relations: Andhra Pradesh, Apam balik, Appam, B vitamins, Batter (cooking), Benne dose, Butter, Carbohydrate, Chakuli pitha, Chutney, Coconut, Continent, Coriander, Crêpe, Dal, Dosa, Fenugreek, Fermentation in food processing, Food history, Ghee, Idli podi, Independence, India, Indian subcontinent, International Phonetic Alphabet, Jianbing, K. T. Achaya, Karnataka, List of fermented foods, List of Indian breads, List of pancakes, Manasollasa, Mangalorean cuisine, Masala dosa, Mung bean, Neer dosa, New Woodlands Hotel, P. Thankappan Nair, Pancake, Paneer, Pesarattu, Potato, Protein, Restaurant, Rice, Sambar (dish), Sangam literature, Semolina, Side dish, Someshvara III, ..., South Asian pickles, South India, Spice mix, Spinach, Tamilakam, Tava, Udupi, Udupi cuisine, Uttapam, Vegetable, Vigna mungo, Vitamin C. Expand index (12 more) »
Andhra Pradesh
Andhra Pradesh is one of the 29 states of India.
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Apam balik
Apam balik (English: 'turnover pancake') or terang bulan (English: 'bright moon') or martabak manis (English: 'sweet martabak') in Indonesia is a type of griddle pancake common in Southeast Asia.
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Appam
Appam is a type of pancake, originating from the Indian subcontinent, made with fermented rice batter and coconut milk.
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B vitamins
B vitamins are a class of water-soluble vitamins that play important roles in cell metabolism.
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Batter (cooking)
Batter is thin dough that can be easily poured into a pan.
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Benne dose
Benne dosa or benne dose (ಬೆಣ್ಣೆ ದೋಸೆ), is a type of dosa which traces its origin from the city of Davangere in Karnataka.
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Butter
Butter is a dairy product containing up to 80% butterfat (in commercial products) which is solid when chilled and at room temperature in some regions and liquid when warmed.
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Carbohydrate
A carbohydrate is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water); in other words, with the empirical formula (where m may be different from n).
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Chakuli pitha
Chakuli pitha (ଚକୁଳି ପିଠା) is a flat Odia rice-based fried cake traditionally made in the state of Odisha.
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Chutney
No description.
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Coconut
The coconut tree (Cocos nucifera) is a member of the family Arecaceae (palm family) and the only species of the genus Cocos.
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Continent
A continent is one of several very large landmasses of the world.
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Coriander
Coriander (Coriandrum sativum), also known as cilantro or Chinese parsley, is an annual herb in the family Apiaceae.
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Crêpe
A crêpe or crepe (or,, Quebec French) is a type of very thin pastry.
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Dal
Dal (also spelled daal, dail, dhal; pronunciation) is a term in the Indian subcontinent for dried, split pulses (that is, lentils, peas, and beans).
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Dosa
Dosa is a type of pancake from the Indian subcontinent, made from a fermented batter.
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Fenugreek
Fenugreek (Trigonella foenum-graecum) is an annual plant in the family Fabaceae, with leaves consisting of three small obovate to oblong leaflets.
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Fermentation in food processing
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions.
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Food history
Food history is an interdisciplinary field that examines the history of food and nutrition, and the cultural, economic, environmental, and sociological impacts of food.
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Ghee
Ghee is a class of clarified butter that originated from the Indian subcontinent.
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Idli podi
Idli podi (இட்லிப் பொடி in Tamil) is a coarse powder mixture of ground dry spices that typically contains dried chilis, urad dal, chickpeas, and sesame seeds.
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Independence
Independence is a condition of a nation, country, or state in which its residents and population, or some portion thereof, exercise self-government, and usually sovereignty, over the territory.
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India
India (IAST), also called the Republic of India (IAST), is a country in South Asia.
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Indian subcontinent
The Indian subcontinent is a southern region and peninsula of Asia, mostly situated on the Indian Plate and projecting southwards into the Indian Ocean from the Himalayas.
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International Phonetic Alphabet
The International Phonetic Alphabet (IPA) is an alphabetic system of phonetic notation based primarily on the Latin alphabet.
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Jianbing
Jianbing is a traditional Chinese street food similar to crepes.
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K. T. Achaya
K.
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Karnataka
Karnataka also known Kannada Nadu is a state in the south western region of India.
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List of fermented foods
This is a list of fermented foods, which are foods produced or preserved by the action of microorganisms.
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List of Indian breads
This is a list of Indian breads.
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List of pancakes
This is a list of notable pancakes.
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Manasollasa
The, also known as Abhilashitartha Chintamani, is an early 12th-century Sanskrit text composed by the Kalyani Chalukya king Someshvara III, who ruled in present-day South India.
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Mangalorean cuisine
Mangalorean cuisine is a collective name given to the cuisine of Mangalore which comprises cuisines like Udupi as well as cuisine of the Mangalorean communities like that of the Tuluvas, Rajapur Saraswat Brahmins, Goud Saraswat Brahmins, Mangalorean Catholics and the Bearys.
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Masala dosa
Masala dosa or masale dose is a variation of the popular South Indian food dosa, which has its origins in Tuluva Mangalorean cuisine.
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Mung bean
The mung bean (Vigna radiata), alternatively known as the green gram, maash, or moong Sanskrit मुद्ग / mŪgd, is a plant species in the legume family.
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Neer dosa
Neer dosa literally meaning water dosa in Tulu Language is a crêpe prepared from rice batter.
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New Woodlands Hotel
The New Woodlands Hotel is an Udupi-style vegetarian restaurant in Chennai, India.
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P. Thankappan Nair
Parameswaran Thankappan Nair or P. Thankappan Nair (born April 30, 1933), as he is better-known, is an independent researcher, historian and Malayali author based in Calcutta, India, who has written extensively on Calcutta's history in the English language.
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Pancake
A pancake (or hotcake, griddlecake, or flapjack) is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter.
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Paneer
Paneer is a fresh cheese common in South Asia, especially in India.
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Pesarattu
Pasarattu, pesara attu, or pesara dosa (mung bean dosa) is a crepe-like bread, originating from the Indian subcontinent, that is similar to dosa.
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Potato
The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum.
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Protein
Proteins are large biomolecules, or macromolecules, consisting of one or more long chains of amino acid residues.
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Restaurant
A restaurant, or an eatery, is a business which prepares and serves food and drinks to customers in exchange for money.
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Rice
Rice is the seed of the grass species Oryza sativa (Asian rice) or Oryza glaberrima (African rice).
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Sambar (dish)
Sambar, also spelled sambhar or sambaar, and pronounced saambaar, is a lentil-based vegetable stew or chowder cooked with a tamarind broth originating from the present-day Tamil Nadu, India.
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Sangam literature
The Sangam literature (Tamil: சங்க இலக்கியம், Sanga ilakkiyam) is the ancient Tamil literature of the period in the history of ancient southern India (known as the Thamizhagam or the Tamilagam) spanning from c. 300 BCE to 300 CE.
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Semolina
Semolina is the coarse, purified wheat middlings of durum wheat mainly used in making pasta and couscous.
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Side dish
A side dish, sometimes referred to as a side order, side item, or simply a side, is a food item that accompanies the entrée or main course at a meal.
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Someshvara III
Someshvara III was a Western Chalukya king (also known as the Kalyani Chalukyas), the son and successor of Vikramaditya VI.
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South Asian pickles
South Asian pickles are foods pickled from certain varieties of vegetables and fruits, finely chopped and marinated in brine or edible oils along with various Indian spices.
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South India
South India is the area encompassing the Indian states of Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Telangana as well as the union territories of Lakshadweep, Andaman and Nicobar Islands and Puducherry, occupying 19% of India's area.
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Spice mix
Spice mixes are blended spices or herbs.
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Spinach
Spinach (Spinacia oleracea) is an edible flowering plant in the family Amaranthaceae native to central and western Asia.
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Tamilakam
Tamilakam refers to the geographical region inhabited by the ancient Tamil people.
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Tava
A tava(h), tawa(h), tapa, saj, or sac is a large flat, concave or convex disc-shaped frying pan (dripping pan/ flat skillet/ griddle) made from metal, usually sheet iron, cast iron, sheet steel or aluminium.
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Udupi
Udupi (alternatively spelled as Udipi), also known as Odipu in Tulu, is a city in the Indian state of Karnataka.
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Udupi cuisine
Udupi cuisine is a cuisine of South India.
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Uttapam
Uttapam is a dosa-like dish from South India made by cooking ingredients in a batter.
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Vegetable
Vegetables are parts of plants that are consumed by humans as food as part of a meal.
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Vigna mungo
Vigna mungo, black gram, urad bean, minapa pappu, mungo bean or black matpe bean (māṣa) is a bean grown in the Indian subcontinent.
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Vitamin C
Vitamin C, also known as ascorbic acid and L-ascorbic acid, is a vitamin found in food and used as a dietary supplement.
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70 MM Dosa, Davangere Butter Dosa, Davangere benne dose, Dhosa, Dhosai, Dosai, Dosas, Godhi paper dosa, Masala thosai, Neer dose, Palak dosa, Paneer dosa, Paper Dosa, Paper dosa, Rava dosa, Ravva dosa, Thosai, Tomato dosa, Tosai, Water dosa.
References
[1] https://en.wikipedia.org/wiki/Dosa
