Talk:Dosa (food)

message: This should be merged with masala dosa because masala dosa is still a dosa. We could include it in a subsection and point to an article with more detailed info. --Shell 20:19, 31 December 2005 (UTC)
replies: text: If so, please merge Dosa into Dosai. I'm fine with either of them. Just that two articles on the same subject is not good. Otherwise, one can distinguish Dosa and Dosai in the respective articles if such distinctions exist. -- Sundar \talk \contribs 07:31, 4 September 2006 (UTC)
thread_title:  Merge 

message: I've merged Dosai into Dosa. Please quit your linguistic chauvinistic bickering and focus on the article. There are several varieties of burrito which bear no resemblance to each other, and you don't find anyone arguing over them. -- 74.132.201.173 16:38, 26 April 2007 (UTC)
thread_title:  merged 

message: This article was automatically assessed because at least one WikiProject had rated the article as start, and the rating on other projects was brought up to start class. BetacommandBot 17:52, 9 November 2007 (UTC)
thread_title:  WikiProject class rating

message: I have noticed a few people claiming that the dosa is native to one state or another (Tamil Nadu, Karnataka, etc.).  Clearly there is disagreement over the state where the dosa originated.  Instead of having an edit war over this, please talk this over here on the discussion page, and post factual sources  which other people can check and verify.  If there is controversy about where dosas originated, Wikipedia's place is only to describe the controversy neutrally and not take sides.  This will keep us out of edit wars as well as lead us to write an informative, factual article.  Thank you.  --Ben Kovitz (talk) 12:53, 14 December 2007 (UTC)
thread_title:  Claiming state of origination 

message: The only thing dosas have in common with crepes is the shape.
A number of articles and one or two books claim dosa to be found in sangam literature of tamil.But the dosai which tamils made and ate on those days were thick like oothappam. Only idli is attributed to karnataka.  —Preceding unsigned comment added by Reperian (talk • contribs) 05:58, 18 May 2008 (UTC)
replies: text: I agree. Peacekeepurwar (talk) 15:24, 29 October 2023 (UTC)
replies: text: It is clear that "dosa" pre-dates "crepe" so why would one define a dosa as a type of crepe, and not a crepe as a dosa? Peacekeepurwar (talk) 15:29, 29 October 2023 (UTC)
thread_title:  Not a crepe 

message: I Guess Oothaappam (ootha + appam means sour + pancake) is the mother of thosai ( As far as I know, nobody knows the etimology of thosai but its variant oothaapam's is known). Word "thosai"/ "Dosa" does n't sound like a tamil/malayalam word. so I guess it got originated from Karnataka/Andhra (KP)
\\OOTHTHAPPAN forsure is a Tamil owrd.OTHTHU =Pour,APPAM = bread like idsh  —Preceding unsigned comment added by 210.212.240.52 (talk) 07:26, 2 July 2008 (UTC)
thread_title: OOTHTHAPPAM

message: The ubiquitous Indian dish masala dosa has its origins in Udupi. A masala dosa is made by stuffing a dosa with a lightly cooked filling of potatoes, fried onions and spices. It wraps the dosa around a onion and potato curry or sabji.
Dosa is supposed to have had its roots in the Temple Streets of Udupi, Karnataka.
Masala dosa showing Aloo masala filling''
Before it was invented, plain dosa was served with potato curry (batata bhaji) without onions in a separate cup. During a shortage of potatoes, he created a method where potato was mashed and sauteed with onions and other spices and placed in the dosa instead of a separate cup. He did this to hide the onions which are not eaten by some Hindus and Jains. People enjoyed this new dosa. Hence, he named it "Masala Dosa", from the sautéeing of spices (masala) during the preparation of the bhaji.
Who does "he" refer to in the last paragraph??
--Jeiki Rebirth (talk) 18:50, 4 February 2009 (UTC)
thread_title: Origin of Masala Dosa?

message: "The Dosa or Dosay (see spelling variants below) is a Southern Indian delicacy that originated in what is now Karnataka.[1] It is supposed to have had its roots in the Temple Streets of Udupi, Karnataka.[2]" - I have my doubts here despite the fact that citations have been given. A proper timeline has not been defined here. There is also sufficient evidence that dosai is mentioned in Tamil Sangam literature, which is by far the oldest body of significant literature in south india.
refer to : 1) http://www.fermented-foods.net/pdfs/rules.pdf, 
2) http://books.google.co.in/books?id=7LYHFGLJQNQC&pg=PA11&lpg=PA11&dq=dosai+tamil+sangam+6th+century&source=bl&ots=YQU93S2YS3&sig=RyVoub6hUza16iI6Gp84h5vYenU&hl=en&ei=NzI_SrqhFsWjkAWE372mAg&sa=X&oi=book_result&ct=result&resnum=1
I'll be glad if someone verifies the claim that Dosa originated in Karnataka. Even then, I would appreciate the mention of the Tamil Nadu evidence, for the sake of maintaining fairness in the article.
jash121 (talk) 8:30, 22nd June 2009 (UTC)
:your source is confusing, it says it is first noted in sangam literature about the sixth century AD and it donot mention which place it is originated. sangam literature usually dates between 2BC to 2AD. to maitain NPOV version, it is better to mention both but we are talking about origin, I've many sources which says dosa is originated in  Udupi, udupi is in Karnataka. C21Ktalk 11:17, 22 June 2009 (UTC)
thread_title: Origin of Dosa in Karnataka

message: It is of no use to argue about the origin of Dosa. It belongs to all South Indians. If someone feels he/she holds a patent on Dosa, let it be so. Dosa is called Attu (Minapattu for Urad Dosa and Pesarattu for Moong Dosa). These names are authentic Telugu and of course Minapattu is the common Dosa. The photo of Dosa is really good and mouth-watering. Let us enjoy eating Dosa/Attu rather than wasting time on trivial arguments.Kumarrao (talk) 12:10, 14 May 2010 (UTC)
thread_title: Attu

message: In this version, references 2 to 7 are used to reference a claim that It is generally believed that dosa had its roots in the Temple Streets of Udupi, Karnataka.
*second reference doesnt even mention the word Udupi, 
*Pat Chapman in his third reference says "credit for Dosa invention goes to the coastal town of Udupi". however, he doesnt cite a reference, looks like he just pulled it out of thin air. 
*somebody needs to clarify why the fourth reference is there, page number may be
*same with the fifth reference, page number required
*In the 6th reference, Thangappan Nair says all south Indian delicacies originated in Karnataka. i dont have access to the book and so, can somebody clarify on what basis he makes the argument?
*7th reference is again Pat Chapman
Can somebody help me clarify this? --CarTick 15:16, 17 August 2010 (UTC)
replies: text: Second reference says The dosa, like most other south Indian culinary exports, is often linked to Udipi, a small temple town in the state of Karnataka. Please READ the article before commenting on it. Pat Chapman is a respected researcher and food writer. So please spare your uneducated opinions on him. I am sure he knows more of what he is talking about than you do. Please bring in a reference which contradicts Mr. Chapman, we'll see then. Reference 4 - Page 132. Quote - Dosa written in the language of Kannada, spoken in the South Indian state of Karnataka, where the Dosa originated. We are quoting P. Thankappan Nair as the authority on history of food, which he is and that's what we are supposed to do in Wikipedia as opposed to your original research. Please put forward a similar learned reference on the table and we will talk then. And as I said, Pat Chapman deserves the respect which he earned. Hope things are clear now. Please don't revert without proper references. Thanks!Gnanapiti (talk) 00:23, 19 August 2010 (UTC)
replies: text: The reference which you are proudly using in Idli article to claim The originations of Idlis are unclear with the earliest mention in writing occurring in Kannada writing of Shivakotiacharya in 920 AD, doesnt talk about Dosa mentioned in any Kannada literature. well, that doesnt mean anything. it probably is. The article also says Idli is a foreign import. why did you fail to mention that in Idli article. To begin with, it would be foolish to definitely say Dosa or Idli originated in some place. sounds very immature considering the first person who made the first Idli or Dosa probably never left any evidence behind. It would be rather smart to cite its reference in some old literature. If Pat Chapman is authoritative, he probably knows why he says Dosa originated in Udupi. Please find that information, until then, this information stays away as an uninformed writing of a food writer. --CarTick 00:51, 19 August 2010 (UTC)
replies: text: Please read this before comparing articles. We are talking about this article here. We are not here to push our own conclusions. We are quoting a historian and that's the end of it. If you can find some reliable references that says Dosa was originated elsewhere, be my guest. Gnanapiti (talk) 13:16, 19 August 2010 (UTC)

text: Did you even read my comments properly. do u understand English? --CarTick 13:21, 19 August 2010 (UTC)
thread_title:  Dosa and Udupi 

message: I do not agree with the order especially because none of the Kannada claims have no attribution to any historical writings, epigraphy or whatsoever. In any other article, these weak references you use for these claims stand no chance. Lisa Raynor's cook book is absolutely ridiculous. only because serious editors dont care about this article. --CarTick 20:17, 23 August 2010 (UTC)
thread_title:  Order 

message: Gnanapiti, your time will be better served in seeking some mention or evidence of Dosa in some Kannada literatre or inscription instead of wasting everbody's time here. --CarTick 14:14, 24 August 2010 (UTC)
replies: text: If you are blind to all the references in the article, not my problem. Gnanapiti (talk) 01:42, 25 August 2010 (UTC)
replies: text: show me some history. not cook books. --CarTick 02:01, 25 August 2010 (UTC)
thread_title:  pls find some evidence 

message: I'm very close to either protecting this article, or blocking users for edit warring. Please remeber the 3 revert rule, and also please try to remain civil during discussions on this talk page and in edit summaries. GedUK  12:52, 25 August 2010 (UTC)
thread_title: Edit war

message: I would like to know why Prem doesnt like to mention that Dosa is first noted in Sangam literature. --CarTick 16:25, 25 August 2010 (UTC)
replies: text: Hahahaha! Firstly, I am sure that Sangam literature is much more than a dosa-recipe book! Secondly, what you are citing is not Sangam literature per se. It is a book written by a British guy who probably can't even pronounce dosa properly (let alone dosai, dosay or doshai)! Thirdly, if you italicise or emphasise on the word "first", it wouldn't make Sangam literature any better. People have been fighting over religions, languages, holy places.. claiming it to be theirs as it was first mentioned in their scriptures. In fact, it would have been much better if they had just fought over dosa on wikipedia!! Also, it would have been much better if you and your friend Gnanapiti spent all your edits on improving the other sections of the article, which were totally ignored. Frankly, I wanted to delete the origin-of-dosa section. Now since it is there, let us concentrate on the other sections and improve them. Now I am off to make my dosa and upload the picture on wikipedia! Have fun guys! ROCKOPREMtalk 17:05, 25 August 2010 (UTC)
replies: text: it is always better to cite a secondary source (british guy's book) than the primary source (Sangam literature in this case). pls see WP:SECONDARY. I could not find an answer to my question in the long reply of yours. BTW, I do not appreciate your condescending advice, i have done my share of  contribs to wp over the years, may be more than you. --CarTick 17:39, 25 August 2010 (UTC)
replies: text:  The answer lies in my long reply, given above. In real-world terms, both you and Gnanapiti have been citing secondary sources and you call his source a "cook-book"?!? I have deep regards and respect for both you guys for having those astronomical numbers in your edit counts. So, I thought it would be better for a rookie like me to handle this situation and play with the words and please both you seniors. That is the reason I decided to use neutral words that won't away the credit from your scriptures with regard to the rice-pancakes! Without further pontification, I would like to step-back from this conversation and also from the section with respect to the origins so that you guys can continue reverting edits. I will loiter around the non-controversial parts of the article! Adios amigos :P ROCKOPREMtalk 18:29, 25 August 2010 (UTC)
replies: text: while secondary source is always good and important, secondary source should contain information about what primary sources were used to derive the conclusion. In Gnanapiti's sources, citation to primary sources is missing. citation to primary source is even more important in this case because you and me (or some writer of a cook book) can not decide something as old as Dosa originated in some place without the support of solid historical evidence (primary source). hope that clarifies. --CarTick 18:54, 25 August 2010 (UTC)
replies: text: I am sure Pat Chapman and Thankappan Nair never wrote any cook book in their lives. And no, that article was not found in Asia Times recipe section. Gnanapiti (talk) 19:32, 25 August 2010 (UTC)
replies: text: doesnt matter. where is the primary source? if those writers failed to mention in their books, it ought to be there somewhere. if it is common knowledge and a non-questionable claim, it should be easy to find. --CarTick 19:54, 25 August 2010 (UTC)
thread_title:  First reference in Sangam 

message: found this secondary source which refers to the reference to Dosai in Manasollasa and added it. I am sure there is an earlier reference, hope will be able to unearth it. --CarTick 04:44, 9 September 2010 (UTC)
thread_title:  Dosai in Manasollasa 

message: The first photo of the article shows a typical «ploye».
It has been made for several generations since the mid 18th century in northwestern New Brunswick Canada and the adjoining area in the state of Maine USA.
It has traditionaly been made with a specialy «cured» buckwheat flour, wheat flour, water, salt and a patato forment. It is poured on a hot iron plate and not turned over.
It was a substitute for bread eaten with butter for any meal. It was often accompanied with «creton», a spead made with porc, or with molasses for dessert.
It is still made today but the buckwheat flour quality has seriously degraded since 
mills use steel grinders rather than stones ones which did not heat up in the process of grinding. 
Yvon A Moreault  —Preceding unsigned comment added by 206.80.240.165 (talk) 19:01, 17 September 2010 (UTC)
thread_title:  Similar dish from the «Brayon République du Madawaska» : «PLOYE» 

message: I have raised a query at WP:Reliable sources/Noticeboard#Cook books as a source of history about food about the discussion on whether cook books are a reliable source that's been going on here for the last two years. Dmcq (talk) 10:32, 5 March 2011 (UTC)
thread_title:  Cook books as a source of history about food 

message: Curb Chain says that unverifiable statements can be removed ... but does not address the issue of how he knows it is unverifiable. He says that the statement was not tagged for a cite, but in fact it has been tagged since March.
He raises the issue of why I am debating this. The answer is that I was not intending to debate as I did not consider my original revert to be controversial. I merely left a courtesy note explaining it on his talk page. It has subsequently turned into a difference of opinion regarding content and style.
I do not understand his last point, viz. that there is no dispute regarding the format. My point was that there are several acceptable ways to present a list and that in fact the list probably should not even be in this article.
Hope this clarifies. - Sitush (talk) 09:49, 21 May 2011 (UTC)
thread_title: Discussion of above user talk page comments

message: Wikipedia:Reliable_sources/Noticeboard/Archive_97#Dosa
Here is the diff.Curb Chain (talk) 11:00, 27 May 2011 (UTC)
replies: text: Already sorted and archived, by the looks of it -- Boing! said Zebedee (talk) 11:02, 27 May 2011 (UTC)
thread_title:  Report At Reliable Sources Noticeboard 

message: If dosa is made out of fermented rice/dal, shouldn't the batter be made with (luke)warm watter and rest for a few hours? PizzaMan (talk) 20:49, 5 August 2011 (UTC)
thread_title:  Fermentation 

message: No saturated fat in a dish made with ghee? Source for this?  — Preceding unsigned comment added by 38.99.133.32 (talk) 19:22, 27 January 2012 (UTC)
thread_title:  Nutrition 

message: Folks,
I propose renaming "Origin" section to "History". When it comes to food, often there is no clear way of pinpointing origin to a particular time/place/group/community/individual. It is often driven based on oldest available historical record such as stone carvings/remains/literary work. Article on "Idli" seems to have a "History" section instead of "Origin". I say we be consistent and do the same rename here as well. Moreover, it will also be less contentious and allows folks to add more proper/authentic citations down the line. To be clear, I am not proposing changes to the content inside "Origin" section, just proposing a simple rename of "Origin" to "History". Please let me know your suggestions? Thanks. MariaJeyaraj (talk) 18:19, 15 August 2013 (UTC)
thread_title:  Rename "Origin" section to "History" 

message: Just removed the following passage as it is 1. Poorly written 2. One of a general class of unverifiable origin stories about food that all follow the same pattern of involving royalty/important people and left over food 3. Source cited does not support the information at all:
One of the stories of its invention is that one day the Mysore Maharaja ted a big festivals and at the end of it there were lot of foods left wasted. So he order all the Chefs to think creatively and make sure no food is left waste, and the brilliant chefs came up with this unique recipe and it was a no doubt instant hits, they stuffed the plain Dosa with potato and spices and lot of Ghee toohttp://themanojblog.blogspot.com/2009/04/foodie-masala-dosa.html  — Preceding unsigned comment added by Loganrah (talk • contribs) 06:27, 8 May 2014 (UTC)
thread_title:  Removed info

message: Particularly this statement "..it is gluten-free and becomes a complete protein"   This statement either is very awkward,  the Dosa becomes a complete protein?   I'm assuming this means to say it is gluten-free and contains complete proteins,  ie. http://en.wikipedia.org/wiki/Complete_protein ,  the statement here makes no sense given that this  usage of the term "a complete protein" is unquantifiable and the term "becomes" is non-sequitor.    The content of protein in Dosa is miniscule, I find  any focus of protein in the food misleading and irrelevant.  
Reasoning: 
https://www.fatsecret.com/calories-nutrition/generic/dosa?portionid=5395411&portionamount=100.000   -- 
Dosa 100g
Carbohydrate - 41.93g
Protein - 4.96g
Compare to whole wheat bread: 
https://www.fatsecret.com/calories-nutrition/generic/bread-whole-wheat?portionid=52270&portionamount=100.000
Whole Wheat Bread - 100g
Carbohydrate - 47.14
Protein - 9.13g  
So we can see here that clearly Dosa is not a high protein food nor is protein a relevant part of its nutrition, even if the contents consist of complete proteins.  If this is left in the article,  just the same,  that statement should be edited to give proper grammar and the link should be to complete protein,  not protein.   
Furthermore the statement that there is NO saturated fat or sugar in Dosa is incorrect as there are small amounts,  though not sure the watermark for "no" in nutrition's 
I did not edit this article to avoid the earlier troubles seen in 2011 with similar issues over nutrition discussion  75.76.55.49 (talk) 10:18, 6 March 2015 (UTC)
replies: text: Removed the claim -- the references do not support it. utcursch | talk 00:34, 7 March 2015 (UTC)
thread_title:  Nutrition Section 

message: Substituted at 13:41, 29 April 2016 (UTC)
thread_title: Assessment comment

message: I placed a merge tag on this article to merge the contents of Neer dosa into this article. Previously it was a redirect to this page. And, it's clear that it would be better if Neer dosa was discussed in greater detail. Does it need a separate article, though, to do that?
Would it give greater context to someone reading about the topic to get more information in one spot?--CaroleHenson (talk) 03:41, 4 December 2016 (UTC)
thread_title:  Merge Neer dosa 

message: The following Wikimedia Commons files used on this page or its Wikidata item have been nominated for deletion:
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Participate in the deletion discussion at the nomination page. —Community Tech bot (talk) 07:12, 30 June 2021 (UTC)
thread_title:  Commons files used on this page or its Wikidata item have been nominated for deletion 

message: There are no historical evidences about mysore masala dosa's existence, stuffing potato curry & chutney doesn't make difference so I shall be removing the content. 2405:204:5086:A58D:F760:BE03:46CE:1548 (talk) 05:15, 14 October 2022 (UTC)
thread_title:  Variation 

message: Masala dosa is a hotel recipe which tastes different from home-made dosa Can be served with sambar, with or without potato curry, chutney filling. Plain masala is without stuffing. 2405:204:5096:AB12:482B:749F:5415:D457 (talk) 20:06, 21 October 2022 (UTC)
thread_title:  Masala dosa 

message: International Dosa day celebrations started By a Dosa Twist restaurant chain in Canada 03 March 2022 Elan1008 (talk) 15:50, 26 February 2023 (UTC)
thread_title:  Dosa Day 

message: South India we call thosai not dosa .stop changing the real name 123.208.177.237 (talk) 11:45, 20 February 2024 (UTC)
thread_title:  Its not dosa .. it's thosai