The dosa originated in South India, but its precise geographical origins are disputed. It is often claimed that dosas originated in the town of Udupi in the present-day state of Karnataka. However, according to some food historians, the dosa was already in use in the territory that is now part of the neighbouring state of Tamil Nadu. Either way, the dosa, a thin pancake made from a fermented batter of ground black lentils and rice, is a characteristic dish of South Indian cuisine.

In popular tradition, the origin of the dosa is linked to Udupi, probably because of the dish's association with Udupi restaurants that have appeared in other parts of India. The Tamil dosa (also known as “dosai”) is fairly soft and thick. The thinner and crispier version of the dosa was first made in present-day Karnataka.

After the Independence of India, South Indian cuisine became gradually popular in the North. Now the dosa is popular throughout South Asia as well as around the world. Dosas are served hot, usually with chutney and sambar (a lentil-based vegetable stew) or dal.

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