Discovering The Healthy Side of Dosas

A Dosa Nutrition Profile

Just how healthy are dosas? This crepe-like, Indian pancake looks simple enough to the naked eye, but is it a healthy dish? Made from lentil and rice batter rather than wheat flour, the dosa is unlike the traditional American pancake. Dosas are high in carbohydrates, but low in fat content.

Why are dosas considered healthy?

That’s because they are low in caloric content. The daily recommended intake for calories is 2,000, and dosa only provide 162 calories per 86 gm serving; that’s only 8% of the requirement. This is slightly less than that in regular pancakes.

Apart from its nutritious content, the dosa is easy to digest. Dosa is a fermented pancake, generally prepared from a combination of rice batter and black lentils, which makes it easy to assimilate and digest. Dosas are very tasty since it is freshly prepared and served hot. The dosa is a great weight-loss option for those on a diet due to its high carb and low fat profile. It is also a versatile dish; they can be eaten for breakfast, dinner, or even as a snack item. Finally, due to the low sugar content, diabetics can enjoy them.

Get a taste of Dosas in Bellevue

If you love to eat delicious dishes, treat yourself to any of our great dosa selections at Dosas in Bellevue.

Turmeric: The Spice of Health

Turmeric’s Healing Qualities

Bright orange and spicy, turmeric is not only great for adding color to your dish, but have lots of health benefits. It is a member of the ginger family, coming from the root of a curcuma longa plant. The plant has ancient medicinal use when it was discovered to be an anti-inflammatory agent, even before 500 BC. During its latter history, it was used to treat jaundice, menstrual problems, blood in the urine, hemorrhaging, toothaches, bruises, chest pain, flatulence, and colic.

Even with almost no calories (1 tablespoon = 24 calories) and zero cholesterol, one tablespoon of turmeric provides excellent phytonutrients. It is effective even in very small quantities, such as one serving of a turmeric-spiced dish. Basic nutritional aspects of turmeric include a 26% daily value in manganese and 16% in iron, an excellent source of fiber, vitamin B6, potassium, vitamin C and magnesium.

Curcumin is the primary anti-inflammatory component in turmeric comparable to OTC drugs without the side effects. This bioactive substance fights inflammation at the molecular level. Hence, its anti-inflammatory capacities can battle chronic, low-level inflammation that plays a major role in almost every chronic, western disease that includes heart disease, cancer, metabolic syndrome, Alzheimer’s and various degenerative conditions. Curcumin’s immunity-boosting property is substantiated by studies.

Turmeric is famous for its antioxidant properties. It protects against certain chronic liver conditions and fights against acute liver damage. It helps control the development of type 2 diabetes by lessening insulin resistance. It aids in weight loss and reduces the incidence of obesity-related diseases. It can also improve rheumatoid arthritis, treat sprains and swellings, and is even a home remedy for chronic cough. The spice is not just a great food ingredient. Its amazing health benefits make it very much sought after.

Healthy Spice in Your Dosas

You know now how beneficial to health is India’s golden spice. A dosa dish at Eat Dosa in Bellevue laced with turmeric can give you your health boost for the day.

Chaats: Everybody’s Favorite Indian Snacks

Sidewalk Food Becomes International

Chaat is a set of savory snacks, very craveable – sweet, sour, tangy, spicy, and crunchy. You find them all over India, but are also popular in Pakistan, Nepal and Bangladesh. With its origins in Uttar Pradesh, chaat has become immensely popular in the rest of South Asia. Sold at road-side tracks from stalls or food carts, chaats are now famous all over the world.

Different chaats originated in different parts of India. Chaat from all over India is versatile and doesn’t restrict itself to the addition of sweetened yoghurt and the different chutneys. South Asians love to snack. Indians eat street food at breakfast, lunch and dinner, as an afternoon snack and during festivals.

Any chaat dish is just a combination of five essential components, each contributes to a mash-up of flavors and textures. The base of chaats is usually carbohydrates – may be spiced samosa, or a neutral papdi (fried flour cracker) or puffed rice, but it’s often crispy. Then the sauce, either cilantro-mint chutney or tamarind chutney that lend the spicy or the tangy/sweet elements. Chaats will also have other crunchy ingredients like thin sev – little spicy bits of fried potato, or masala chana -fried, spiced chickpeas. There’s also veggies: diced onions, tomatoes, and potatoes. Then lastly, a sprinkling of chaat masala, the Indian spice blend.

One of the more popular chaats is the Somosa Chaat from Delhi, made of chopped up samosas and topped with chutney, yogurt, and sev. Served fried, it’s a dish that almost always never goes wrong. Then there’s Bhel Puri, believed to have come from Mumbai, is a puffed rice salad with different fixings including onions, thin sev, and chutneys thoroughly tossed together. You better eat it quickly though – it gets soggy very fast. The Papadi or Papri chaat is made up of crispy fried dough wafers, along with boiled chickpeas or garbanzo beans, boiled potatoes, yogurt and tamarind chutney. The dish has sweet, sour, tangy and spicy flavors and a creamy and crunchy texture. Basically, it is a northern India dish.

Masala Papad is full of flavors and very tempting. Papad is a round, flat, dry cracker made with a variety of lentils, sold uncooked in Indian grocery stores and can be deep-fried or dry-roasted. Crispy papad topped with spicy salad makes a very refreshing appetizer. The Pav Bhaji is a fast food dish from Maharashtra, India, and consists of a thick vegetable curry fried and served with a soft bread roll.

India’s Street Food Culture in Bellevue

If you have a conservative palate, you will be amazed at first tasting chaat – traditional snack foods from India. We would love to amaze you when you come to dine at Dosas here in Bellevue.

Dosa: Through History and Today

The Everyday Dosa’s Ancient Beginnings

Dosa dates back to the 5th century AD, one of India’s ancient dishes. It is believed that dosa had its roots in the Temple Streets of Udupi, Karnataka. The term Udupi is synonymous with vegetarian food. This is the belief of many modern writers. However, the place and period of origin of dosa are still highly debatable.

Another source says that the dosa was from around 1,500 years ago in Tamil Nadu, another southern state in India. Still, a mention about dosa was found in an ancient Sanskrit classic written in 1051 AD by then the scholarly king of Western Chalukya that ruled western Deccan, South India at that time. However, it may be interesting to note that the uttapam, basically the same as dosa, but is thicker, fluffier and with toppings of chillies, curry leaves, and onions, existed before dosa several centuries ahead, around 1st century AD.

Whatever be the case, today’s dosa is still the fermented crepe or pancake made from rice batter and black lentils, tossed onto a griddle and roasted crispy. It can be considered as a pancake variation, the staple dish in the southern Indian states of Andhra Pradesh, Karnataka, Kerala, and Tamil Nadu. It is also popular in Sri Lanka, Malaysia, Singapore, and in Myanmar. Dosa is really one of southern India’s traditional gems that hasn’t changed very much from its ancient beginnings.

The dosa pancake is eaten for breakfast, dinner, or even as a snack. It is the food of choice for vegetarians and individuals with wheat allergies. Those who are health conscious prefer dosa, as it is generally high in carbohydrates and low in calories and saturated fat. It contains no salt or sugar. It’s nourishing and digestible due to the fermenting process. With its constituent ingredients of rice and lentils, it means that it is gluten-free and contains protein. Fermentation process increases the vitamin B and C content of dosa.

Served hot, either folded in half or rolled like a wrap, dosa can be stuffed with fillings of vegetables and sauces for a quick meal. They can be served with a vegetarian side dish which varies according to regional and personal preferences.

Traditional and Contemporary in Bellevue

Enjoy dosa and its many variations at Eat Dosas, your trendy southern Indian spot in Bellevue. We serve fresh and tasty dosa, healthy, healing, and sustainable.

Eating Gluten-Free at Bellevue Dosa Restaurant

Indulging Indian, Gluten-Free

A gluten-free diet is where the grains used do not contain the protein called gluten. This diet is especially for people who have celiac disease, a serious genetically-based autoimmune disease. If they eat anything with gluten, their immune system will react in a way that damages the lining of the small intestine which becomes increasingly permeable leading to improper absorption of nutrients. This will permit toxins, bacteria and undigested food proteins to seep through the GI barrier and into the bloodstream.

A gluten-free diet is also for those who have gluten sensitivity but don’t have celiac disease. They have no intestinal damage but they share the same symptoms with celiac disease – headaches, joint pains and numbness in the extremities. Once gluten is completely removed from the diet, in those with either celiac disease or with gluten sensitivity, the intestine is able to heal.

If you like Indian food and have either of the two conditions, can you have a gluten-free meal at an Indian restaurant? Indian food traditionally offers many naturally gluten-free dishes. An Indian eatery often offers a lunch buffet option where most dishes are gluten-free. You must ascertain if your favorite Indian spot may have hidden ingredients in their menu, especially if you have intolerances with a variety foods. For example, dairy is common in Indian dishes, and marinades and spice mixes are also used in their meats.

An Indian restaurant has many options for vegetarians and all their meats are traditionally gluten-free. It is better for you if the restaurant make their sauces and gravies from scratch. To make sure there is no gluten-contamination, avoid fried foods unless the place uses a dedicated gluten-free fryer.

Know your gluten-free Indian dishes and find them in your favorite Indian restaurant: most entrees like spicy vindaloo, tandoori, chicken tikka masala, achari fish takka, papadum and dosas (except for rava dosa); most vegetable-based selections, like biryani, dal, aloo gobhi, pakoras and raitas; desserts like rice pudding, rasmalai and kulfi; also most rice offerings are gluten-free.

Avoid these foods with gluten ingredients: samosas, kachori, naan, roti, chapati, poori, chiroti and jalebi. Also watch out for any fried foods that are wheat-coated and not cooked in dedicated gluten-free fryer. Avoid maida flour and curry powder and hing. You should be able to enjoy your Indian meals sticking to your gluten-free requirements.

Loving Dosas in Bellevue

At our Bellevue dosa restaurant, you can enjoy our dosa varieties, guilt-free and gluten-free. If you want to snack and just love Indian snacks, drop by Eat Dosas and have no fear.

Traditional Indian Ghee Butter

Clarified Butter

ghee butter

“Ghee” is a Sanskrit word that describes a form of clarified butter primarily used in Indian culinary traditions. It is a characteristic of a toasted, nutty quality.

Traditionally, ghee would be produced from the milk of the indigenous Indian buffalo. Today, it is common to see it produced from other varieties of milk. Whichever milk may be used in its creation is churned into standard butter, which is then boiled in a large saucepan or kettle.

A solid layer forms on the bottom of the vessel, while a thick layer of oil gathers in the center and the excess moisture in the butter gathers in a foamy layer on top. This top layer boils away, and the middle layer is spooned away and allowed to cool. It is this layer that becomes the ghee.

Though ghee is an animal-based fat, and therefore considered a saturated fat, some research has indicated that it is healthier than alternative fats like lard or margarine. This is because it can be better preserved without refrigeration for weeks at a time without spoiling, and does not require the use of hydrogenated or partially-hydrogenated vegetable oils. Further, it is rich in vitamin A, vitamin E, and potent antioxidants, and its high smoke point allows you to fry with the butter without breaking it down into free radicals.

Ghee Dosas

At Eat Dosas in Bellevue, you can experience the great taste of ghee butter with many of our South Indian-style dishes. Try our ghee dosa, our ghee masala dosa, and more.

Pancakes of the World

Name Your Favorite Pancake

If you love pancakes and have tried variations of pancakes where you have gone to travel, or maybe served at ethnic or specialty restaurants about town, congratulations! Consider yourself a pancake connoisseur of some degree. But are you able to really tell them apart by ingredients used, cooking method, or tastes? Let’s list down the popular versions and the places where they’re from.

Everyone loves the all-American pancake. Using all-purpose flour, enriched with eggs and milk or buttermilk and sometimes oil, most American pancakes employ baking powder for their lift. Unlike the Scottish and Australian pancakes, the American version does not use sugar in its batter. Served stacked with butter and maple syrup, the fluffy cakes are eaten almost exclusively for breakfast.

The world famous French crepe is a wet mixture of milk, eggs, salt, and a bit of wheat flour. The loose batter spreads easily, making paper-thin pancakes with their golden, lacy pattern. Served in all occasions, crepes are commonly filled with fruit, whipped cream, syrup, or chocolate. Heartier versions are stuffed with meats, cheeses, eggs, or cooked vegetables.

German pfannkuchen is best known as eirekuchen for Berliners. They look like crêpes, though thicker, more egg in the batter and cooked on both sides. Quite similar to American pancakes, but rather than syrup, the German pancake is served with jam, applesauce, or other spreads.

Danish pancakes are spherical, fluffy and hot, often dipped in jam and sprinkled with powdered sugar. The egg, flour, and dairy-based batter, sometimes with yeast or baking powder, are poured into a cast iron pan with round indentations. As each cake firms up, it’s rotated, cooking into a sweet, puffy sphere.

The Dutch version (aebleskiver) is cooked in the oven instead of on the stove. Seasoned with vanilla, sugar, cinnamon, and nutmeg, sometimes with tender apples or pears, the breakfast pancake puffs while cooking. When removed from the oven the center collapses into a bowl-like shape. The edges are crisp and airy; the center (which can be filled with fresh fruit) tender and eggy, with a smooth, creamy texture.

The Italian pancake or farinata is savory and simple. Nutty chickpea flour, grassy olive oil, and water are mixed and baked in a copper pan. Crisp on the outside, moist and smooth on the inside, the farinata is also popular in the Mediterranean rim, North Africa, Morocco and Algeria.

Black Gram: The Super Ingredient in Your Dosa

Amazing Health Benefits of the Black Lentils

Dosas are South India’s savory crêpes – comfort food of almost all hailing from that part of India. Almost all dosa toppings include coconut chutney, tamarind sambar, and spiced mashed potatoes. Versatile as it is, do you know what your dosa is made from? It’s just pounded, soaked rice and black lentils. Black lentils are the super ingredient in your dosas, also known as black gram.

Cultivated in India for thousands of years, black gram is able to grow under harsh environments and grow abundantly and widespread across the subcontinent. They are easily recognizable in all markets where you find them, either as unsplit beans or the cracked open variety. Black gram or black lentils, also called mungo beans, have high concentrations of anthocyanins that give the beans their deep, dark color. They are antioxidants also found in blueberries, plums, and cherries. Anthocyanins are currently being investigated for their memory-boosting and cancer-fighting properties. But they do have other amazing health properties.

Black gram is very high in dietary fiber, absorbs valuable nutrients, stimulates intestinal movements, gives bulk to stools, and relieves symptoms of constipation, diarrhea, bloating, and cramping. Because it is rich in potassium, calcium and phosphorus, it maintains bone mineral density, delaying the onset of arthritis and osteoporosis. The heart-friendly bean also lowers cholesterol, prevents atherosclerosis and decreases blood vessel constriction leading to lower BP. It should be the diabetic’s food of choice for preventing sugar spikes and sudden drops in glucose levels. Black gram is also an energy-booster due to its iron content. A skin remedy for acne and sun burns and inflammation, promoting healing and exfoliation, and can even be applied to aching joints.

Just a half cup of cooked black lentils is about 12 grams of protein and 9 grams of fiber, a powerful nutrient combination.

A Half Cup of Energy and More

Now you know just how nutritious and healthy are your favorite South India’s savory crêpes. Make dosas your everyday health food trip. Lots of black gram! Lots of energy. Only here at your dosa restaurant in Bellevue.

The Dosa: Varieties and Tastes in Bellevue

What’s Inside Your Dosa?

Dosas can be anybody’s favorite brunch or dinner food, a complete meal in itself. Some can snack on dosas and find them in almost any marketplace or street in India. So accessible is this delicacy and so amenable to different stuffings and mixes, the dosa is easily considered one of the defining foods of Indian culture. Are you having dosas? There are dozens of varieties. Let’s look at the top picks.

The plain dosa is not so plain a dosa. Sometimes called Saada dosa, it’s the basic form. The batter is made up of rice, dhal (lentils) and dana methi that is finely grinded with just water to make thick or thin proportions, later fermented for 15 hrs. Frying it on a flat tawa until just about crisp, it is best served warm with dips. It can be folded or rolled into a cone. It is not spicy at all.

Other dosas are like fluffy pancakes, called Set dosas, thicker and usually served stacked. They are not meant to be crispy. Saaggu (poori’s side dish) with cinnamon and cloves and coconut chutney are used as side dishes to this dosa. Another variety is the Pesarattu, the authentic food of Andhra Pradesh which is made out of green moong dal, which are legumes. It makes soft and thick pancakes, served with coconut and chutney as side dishes. The Utthappam is another soft, thick dosa with vegetable toppings, usually onions, but also tomatoes, capsicum, palak, carrot etc. It is famously known as Indian Pizza, golden brown on the outside and soft inside. Spices like idli podi are sprinkled on top. The Neer dosa is the thinnest dosa which is made of water, very diluted. It is white in colour and crispy and light, better as a snack.

Then the Paper dosa, a family dosa, served rolled, long (like 2-3 feet) and crispy. Goes with coconut chutney, sambhar and even potato curry. They don’t dry up or change in taste when they are kept for long time. The Open dosa is what it is – open to all ingredients, usually curry and idli podi on top, chutney and sambhar are served as side dishes. Not as thick as Utthappam and uses less oil to fry, it is crispy in some places. The Masala dosa is the best known of all, the pride of Mangalore and Bangalore. It is deeply roasted and served with potato curry.

Dosas Everyday Anytime in Bellevue

Are you having dosas? Find the above varieties and many more at Eat Dosas in Bellevue.

What is a Dosa?

Indian Street Food DosasA dosa is a form of crispy, flatbread eaten throughout India. It comes in the form of a wafer-thin, crepe-like bread made from rice and a form of lentil-like bean known as black gram. Such breads are generally folded in half or rolled up over a savory stuffing, which may include meats, vegetables, or potatoes. They are served hot, often alongside chutney or curry. Indians will eat dosas for breakfast, dinner, or even as a form of street food.

It is unknown when the dosa was first created, but it is clear that it can be attributed to South India. According to some historical records, a version of the dosa was being eaten in ancient Tamil country as early as the first century AD. Since then, it has become a staple throughout all of India.

Nutritionally, dosas are a strong choice for many people. They’re gluten-free, and many varieties are suitable for a vegetarian or vegan diet. The bread itself contains no sugar or saturated fats, and the fermentation process brings out increased levels of vitamin B and vitamin C.

One of the strengths of dosas is their versatility. At Bellevue Dosas, you can enjoy several different dosas: try a standard dosa, with a selection of different fillings. Try a rava dosa, made with cream of wheat. Try an ootappam, representing a thicker version of the dosa, often known as an Indian pizza. We make all of our dosas from scratch with no preservatives and grass-fed, hormone free, free range halal meats. Experience this favorite Indian taste at Dosas today!