Making dosa is an act of love, and even more so, an act of patience. After rinsing and soaking the lentils and rice, my mother loads them into the wet grinder, where its wheels turn the soaked grains into a thick, creamy paste. Then we leave the batter to ferment overnight; this process transforms it from bland to tangy and airy. According to a 1985 study in food microbiology, fermentation of dosa batter increases beneficial microbes and enhances the food’s nutritional quality by raising soluble nitrogen and vitamin levels (Soni et al.).

Growing up, a gallon-sized container of dosa batter could be found in our refrigerator at all times. It was as essential as milk or vegetables. Whenever we were hungry, my mother would scoop some into a bowl, add a pinch of salt, and whisk in water until it reached the perfect consistency. Pouring the batter into the hot cast-iron pan, I'd use the back of the ladle to spiral it outwards into a thin circle. The moment it hits the hot pan, the dosa releases a soft hiss. My favorite part is drizzling homemade ghee along the edges, watching it sizzle as it releases the dosa from the pan and crisps its edges to perfection.

Whenever my family travels—whether it be Paris, Puerto Rico, or anywhere far from home—we always find ourselves seeking out an Indian restaurant, where we inevitably order dosa. It reconnects us to our roots and makes any place feel like home. The savory crepe takes me back to my summers in Hyderabad, where I would sit next to my grandmother in her backyard, eating dosa hot off the stove as the smell of jasmine drifted through the humid air and the faint sounds of birds and passing motorbikes hummed in the background. The smell of dosa will always remind me of those blissful summer mornings.
Historically, dosa has deep roots in South India. Scholars trace its origins to ancient Tamil culture, with references appearing as early as the 8th century in works like the Chandrakund Nigandu, where dosa was described as a sacred offering in temples before becoming a household staple (Devaraj). Over time, it evolved into a cultural symbol and comfort food for many, spread across India and beyond, as South Indians migrated to new parts of the world (Devaraj). Today, dosa is recognized globally for being naturally vegan and gluten-free, celebrated as a dish that reflects South India’s tradition of simplicity and balance (Devaraj).