Dosa is made using fermented lentils and rice. Can you guess the reason why it is more famous in southern part of india, which is near to coast? Why didn't it become famous in north india?
Answers
Answer:
Hope it helps
Explanation:
You may live in any part of the country but you can't break free from the charm of the signature south Indian meal of dosa. There are so many different types of dosa available at south Indian restaurants, and we love all of them. Our love for dosa also made us start making it at home. Traditional dosa is made with a fermented batter of rice and urad dal. In an attempt to make our meal richer with the vital protein nutrient, we found this winner recipe of mixed dal dosa made with not one, not two, but a total of 5 different lentils! This dosa is about as protein-rich and powerpacked as any dosa could get.
This high-protein dal dosa is the perfect getaway from the regular dosa that we have grown up eating. Enriched with the goodness of various dals, you can expect it to be highly nutritious, and great for your family to kick-start the day. Other than urad dal, green moong dal, arhar dal, yellow moong dal, and chana dal are used to make the stellar combo for dosa batter. Also, the batter doesn't require fermentation, so you can instantly get down to making your dosa right after grinding the ingredients in the morning after soaking them overnight.