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Dosa, a thin South Indian pancake made from a fermented batter of soaked rice and black gram is a 2,000-year-old dish that is loved by millions of Indians that can now be found in almost every part of the planet. The dosa, termed “dosaka” in ancient Ayurveda texts, is also used by Ayurveda experts in bespoke treatment menus. “Dosa and idli are part of the diet to treat muscle wasting, constipation, and debility,” In India dosa is a go-to breakfast food that has evolved into a fast-food item to be eaten at just about any time, day and night. It's so popular in India, that dosa outlets can be found in every corner of the country. According to statistics report: The Quarantine Edition, the masala dosa has been the most-ordered vegetarian dish across India during the pandemic. You can produce an “N” number of Dosas and all you need is creativity and one of the major types of Dosa available everywhere is Masala Dosa. Learn how to make Masala Dosa and redefine what a home-cooked Dosa is.