Dosa is a South Indian style thin crepe. It is made from fermented batter of ground black gram and rice. Dosas are typically served when they are hot, and are best eaten with chutney, podi, sambar, and aloo masala. Dosa is most popular in South India, but is still renown to other parts of India, or other parts of the world. According to some food historians, dosa was suggested to have originated from the ancient state of Tamil Nadu around the first century. Other historians suggest that dosa in the town of Udopi, present day Karnataka. A recipe for dosa can be found Manasollasa, a 12th century Sanskrit encyclopedia compiled by Someshvara III, who ruled from present day Karnataka. After Indian Independence Day, South Indian cuisine gradually became more popular.Â