영어이름, 모델이름, 자동차이름, 음식이름, 남자 이름, 여자 이름, 유명인사이름

Dosa or Dhosai(Kannada: ದೋಸೆ, Malayalam: ദോശ, Tamil: தோசை, Telugu: దోసె, Tulu: ದೋಸೆ) is a fermented crepe or pancake made from rice batter and black lentils. It is indigenous to and is a staple dish in the southern Indian states of Andhra Pradesh, Karnataka, Kerala, and Tamil Nadu, as well as being popular in Sri Lanka. Dosa is also popular in Malaysia  and Singapore,  where the name Thosai is more common,  and in Myanmar as Toshay.The origins of Dosa have been widely discussed in literature and books. A few of them are listed below:

• A reference to Dosa occurs in the Tamil Sangam Literature from around 6th century,  Edward Farnworth mentions the first reference to Dosa in Tamil Sangam literature in the sixth century A.D.
• The Sanskrit classic Manasollasa written in 1051 AD by Western Chalukya king Somesvara III describes Dosai.
• Modern writers have conflicting views on the origin of Dosa. The English food writer Pat Chapman and Lisa Rayner as well as Indian writer Thangappan Nair state in their works that Dosa originated in Udupi, Karnataka.

Variety of Dosa

• Chilli dosa: spread with chilli powder.
• Open dosa: chutney powder is spread on it while cooking. Before serving spiced & mashed potato is placed on top.
• Onion dosa: spread with chopped and sauteed onions.
• Ghee (thuppa/neyyi) dosa: ghee is used instead of oil while frying.
• Butter dosa: butter is used instead of oil when frying and a small amount is placed on top of it when serving.
• Roast: the dosa is spread thinly and fried until crisp.
• Kerala dosa: a different kind of traditional dosa, that is small, thick, soft and spongy. It is more like a pancake and somewhat similar to appam, but dal is used in the batter for appams and appams are not flat.
• Family roast: a long dosa which can be spread over 2 or 3 feet.
• Paper dosa: a long and very thin delicate dosa which can be spread over 2 feet.
• Green dosa: stuffed with fresh vegetables and mint chutney.
• Chow-chow dosa: stuffed with (Indian flavored) Chinese noodles.
• Masala dosa: stuffed with spiced potatoes.
• Methi dosa: flavoured with fenugreek.
• Cone dosa: shaped like a cone.

• Rava dosa: made with rava (semolina), which doesn't need fermentation and is usually considered a snack or fast food.
• Wheat dosa: made with wheat flour, and served with coconut chutney
• Vella dosa: made of jaggery with ghee or neyyi.
• 'Ragi dosa: made of ragi or millet flour, usually considered  "a poor man's fare".
• Muttai dosa: eggs are added to the regular batter; the word muttai in Tamil means "egg".

• Uttapam: thick round dosa in Tamilnadu.
• Set dose: a popular type of dosa in Karnataka, which is cooked only on one side and is served in a set of two to three, hence the name.
• Benne Dose: similar to masala or set dosa but smaller in size. Served with liberal helpings of butter sprinkled on it.

• Cabbage dosa: made out of cabbage. Paste is prepared with rice, red chillies, Asfotedia and Turmeric. Once the batter is ready, cabbage cut into small pieces is added to the paste and left for about 30 mins. Once this is done, the batter is poured and the dosa is made crisp.
• Neer dosa: prepared from rice, unique to Dakshina Kannada, Udupi and Uttara Kannada districts.
• 70 MM dosa: similar to Masala dosa, but it is bigger in size, about 60 cm in diameter.
• American chop suey dosa: served with a filling of fried noodles and tomato ketchup.
• Uppu puli dosa: made by adding uppu (salt) and Puli (tamarind) to the batter. It is a part of Udupi cuisine.

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Petit Gateau (in French, small cake; plural: Petits Gateaux) is a dessert composed of a small chocolate cake with crunchy rind and mellow filling that is served hot with vanilla ice cream on a plate.The dessert has been popularized in New York City restaurants in the 1990s. Nowadays variations of the cake/ice cream flavors have come to include fruits and even alcoholic beverages, such as whisky.This dessert has also been known to be made using crepes, in which case it is multiple crepes stacked on one another separated by some kind of filling such as warm jam or berries.Although its name in English comes from French, this confectionery is actually called moelleux au chocolat (“chocolate chewy”) in French. Primeburger5 East 51st Street, New York, 10022 (212) 759-4730  ‎ primeburger.com[mappress mapid="116"]http://cooksns.com/?p=2665

http://cooksns.com/?p=2690Banh ran is a deep-fried glutinous rice ball from northern Vietnamese cuisine. In Vietnamese, banh means "cake" and ran means "fried."Its outer shell is made from glutinous rice flour, and covered all over with white sesame seeds. Its filling is made from sweetened mung bean paste, and scented with jasmine flower essence.photo Traditionally, the filling should be separated from the shell so that if one shakes the banh ran, one can feel the filling rattle against the inside of the shell.Banh ran is very similar to a Chinese fried glutinous rice ball called zin dou (煎道), which is a standard pastry in Cantonese cuisine and Hong Kong cuisine. The Chinese version is generally slightly sweeter and does not have jasmine essence, and uses fillings such as lotus paste or black bean paste.In southern Vietnam, a similar dish, called banh cam, is nearly identical to banh ran, but does not contain jasmine essence. A further difference is that for banh cam the filling does not need to be separated from the shell.In Southern Vietnam banh cam is different from banh ran as the Southern version is traditionally eaten with a sugary syrup that is poured over the pastry.Banh ran is also the Vietnamese translation of the Japanese confection dorayaki, made famous internationally by the manga Doraemon.Banh Mi Saigon - Saigon Bakery 198 Grand St, New York, NY 10013(212) 941-1541 ‎[mappress mapid="123"]