Every Dosa has a story to tell! From the traditional kitchens of the South to our plates, this dish has travelled a long journey before reaching our tables. Dosa is more than just a regular meal; it represents the rich culinary culture and history of the South. Dosa, a flavourful and delicious fermented dish, dates back 1500 years, with historical evidence found in Tamil Nadu and Karnataka. The Nigandus, an eighth-century dictionary, contains one of the oldest Tamil references to the word ‘Dosa’. Traditionally, the Dosa was supposed to be thicker and softer than the Dosa that we see today. As the dish gained popularity, especially in the Udupi region of Karnataka, it began to become crispier and thinner. Although Dosa-like foods are mentioned in ancient Tamil scriptures, a recipe for them can also be found in the 12th-century Sanskrit text ‘Manasollasa’ written by Kalyani Chalukya king Someshvara III of Karnataka.