A Classic, Comforting Staple That Never Goes Out of Fashion

    There’s always been a post simmering in the back of my mind — dedicated purely to Dosai, the humble hero of our South Indian kitchen. Simple yet soulful, Dosa is not just food, it’s a feeling. A comfort plate. A weeknight saviour. A Sunday ritual. A tiffin-box memory. A dosa makes itself at home equally on a breakfast table, a weeknight dinner plate, or even as a 4 PM hunger hack.

    Whether it's the Murugal Dosai (crisp roast dosa) you love or the Sada Dosai from your childhood — thick, white, and soft — this dish has stood the test of time and tawa - our own Dosai Kal.

*Did you know?
In many South Indian households, Idli-Dosa batter is the first thing made when setting up a new kitchen. It’s believed that the fermentation marks the start of a thriving home, full of warmth and food.

Why You’ll Love This Dosa Recipe

Growing Up on Dosa – A Slice of My Story

    Growing up in a typical South Indian household, Dosa wasn't just another dish — it was a dependable part of life. Alongside Idli, it was an unavoidable presence on our weekly menu. You’d always find a dabba (box) of Idli-Dosa batter resting in the fridge, like a quiet warrior — ready to save the day when you had no clue what to cook.

Sada Dosai – The Soft, Soulful Classic from Home Kitchens

    At home, the Sada Dosai was the norm — slightly thick, soft and white, often made in small cast iron griddles. The kind you fold with coconut chutney and eat off a banana leaf at a temple feast. My Mum would make dosas for breakfast or dinner, and sometimes I’d beg her to pack them for my school lunchbox. She’d resist, saying, “It’ll go dry by lunch.” But I loved those kanju pona dosas (dried-out, slightly chewy dosas) with chutney or leftover sambar — a personal favourite even now!

From Sada to Crispy – Dosa’s Evolution

    The crispy restaurant-style dosa, with its lacy, golden finish and paper-thin elegance, wasn’t always the norm at home. But thanks to the restaurant boom and the arrival of non-stick dosa pans, home cooks began recreating that beloved Murugal Dosai (crispy roast dosa) with flair. We started fine-tuning our batter, adjusting the grind, letting it ferment just so — all in pursuit of that perfect, golden crispy Dosas.

*Did you know?
The word “Dosai” (Tamil: தோசை) is said to have appeared in ancient Sangam literature. The method of fermentation used in dosa batter has Ayurvedic roots, known to boost gut health and improve nutrient absorption.

Back to the Dosa Recipe – South India’s Favourite Tiffin Staple

    Let’s dive right into the recipe — because let’s be honest, South Indian cuisine is incomplete without Dosa. Among the endless parade of tiffin options — from Idlis to Upmas — Dosa stands tall, golden, and proud.

A staple breakfast item and an eternal comfort food, dosa ticks every box:

    In fact, most South Indian homes wake up to the soothing sizzle of dosa or idli batter meeting a hot tawa. But don’t be fooled by its simplicity — perfecting dosa is an art passed down across generations. It may need just a handful of ingredients, but that perfect texture — be it soft and spongy or thin and crisp — takes a little intuition, a little technique, and a bit of experience!

Making Perfect Dosa: It’s All in the Details

Anyone who’s flipped a dosa (or wrestled with a sticking one) knows this:

                It’s not hard, but it’s not a left-hands play either.

    Get your proportions right, and let that batter ferment like a dream — you’re already halfway there. But then comes the griddle test — where heat, timing, and spreading technique make all the difference.

Checklist: What Makes a Perfect Dosa?

Here’s your go-to guide for dosa mastery:

More Dosa, More Delight! Love experimenting different types of dosas? Discover creative twists — from Vazhaipoo Dosa to Ilaneer Dosa, Rava Dosa to Wheat Dosa.  Click here to explore all Dosa Varieties!

Dosa Recipe Overview

Time Estimate

Craving More Tiffin Inspiration? From soft idlis to crispy vadas and everything in between — explore more South Indian Tiffin Favourites that bring comfort to every plate.  Click here for more Tiffin Varieties.

The Ultimate Guide to Making Perfect Dosas at Home – Soft, Crispy & Everything In Between

Classic South Indian Dosa

    Discover how to make the iconic South Indian dosa in all its forms — from soft Sada Dosas to lacy Paper Roasts — using a traditional batter that’s full of flavour, history, and clever kitchen hacks.

From Soft Dosas to Paper Roasts – A Legacy in Layers

    Growing up, I watched dosa evolve right before my eyes — from the soft, small homemade dosas lovingly flipped on our cast iron pan, to the paper-thin, crispy Murugal Dosas my mum perfected for my brother. She had this brilliant hack: scraping out a thin layer of semi-cooked batter just to make his dosas thinner and crispier — a technique that still works like a charm for restaurant-style paper roasts.

    So here’s the deal: whether you want soft, pillowy dosas or ultra-crispy golden ones — it’s all about how you cook it. The same dosa batter can yield both, if you master the spread, heat, and cooking time. That’s the beauty of it.

Ingredients 

For Dosa Batter

For making Dosa

• Oil/Ghee - For Dosa

Method: Step-by-Step Dosa Batter Preparation

Washing & Soaking:

Grinding the Batter:

Mixing & Fermenting:

How to Make the Perfect Dosa – Three Styles For Soft Dosai (Sada Dosai): Heat the dosa griddle well, then reduce to low flame. Lightly grease with oil. Pour a ladle of batter and spread it gently – keep it thick. Cover and cook on low flame till soft and cooked. Optionally flip once for even cooking. Remove when done. Note: Cooking on low flame keeps the dosa soft and white. If you prefer light golden colour, let it stay a bit longer uncovered.   For Crispy Dosa (Murugal Dosai): Heat the pan on high, then lower to medium. Grease well using oil and an onion slice or cloth. Pour batter and spread evenly in a circle. Cook on medium flame until golden and crisp. No need to flip. Roll it and serve!   ProTip: Adding ghee/oil at the edges gives that extra restaurant-style crunch.   For Paper Roast (Paper Dosai) Follow same process as crispy dosa. When half cooked, scrape off excess batter using dosa ladle to make it super thin. Cook on medium heat till very crisp. Serve as is, no flipping required.   Note: This scraping technique was my Amma’s trick to keep my brother happy with restaurant-style crispness!     Pro Tips & Notes Always use Idli rice + Raw rice combo for balanced texture. Addition of Aval or cooked rice - helps with fermentation and gives you crispy dosas with the right balance — without compromising on that golden crunch!  Use a dedicated dosa pan – either non-stick or cast iron or a traditional bronze. Mix batter thoroughly each time before pouring. Cold weather? Leave batter near the oven light or wrapped in a towel. Don’t add salt while grinding – it can slow down fermentation.   Storing Dosa Batter Refrigerate once fermented. Keeps well for 3–4 days. Bring to room temperature before use. Adjust water to get desired consistency.   Serving Suggestions Dosa isn’t complete without its loyal companions: Coconut Chutney Sambar Onion Chutneys Kuruma Vengaya Kosu Tomato Chutneys  Want to try more chutneys for your dosa platter? [Click here for Chutney Recipes]   Feeling indulgent? Dosas also go brilliantly with hearty South Indian curries — both vegetarian and non-vegetarian: Kongu Style Mutton Kuzhambu or Nadan Mutton Curry Chettinad Chicken Kuzhambu or Nattu Kozhi Kuzhambu Chettinad Fish Curry or a Tangy Fish Curry     Variations You Can Make With the Same Batter Kal Dosai Masala Dosai Tomato Dosai/Thakkali Dosai Madurai Kari Dosai Podi Dosai Paniyaram Masala Dosai Kari Dosai (Minced Meat Dosai) Tomato Dosai Mutta Dosai/Egg Dosai Podi Dosai Uthappam Kal Dosai Paniyaram Looking for a Idli Dosa Batter that works with just a blender (mixer-grinder)? [Click here – I’ve got you covered!]   FAQs Q: Why are my dosas not golden?  Could be not enough fenugreek seeds in the batter. Fenugreek helps yield that lovely golden hue. Q: Can I use the same batter for idlis?  Yes! Usually, the freshly fermented batter is ideal for idlis. If you're planning idlis, grind the batter a little thicker. Q: Why are my dosas not thin and crispy?  The batter may be too thick or under-fermented. Adjust water to thin the batter and let it ferment properly. Q: My batter didn’t ferment well – what can I do?  Allow it to ferment in room temperature for few more hours or make uthappams with it! Slightly thick, soft dosas topped with onions or veggies work beautifully. Q: My dosa sticks to the pan – what am I doing wrong?  Could be low heat, unseasoned pan, or wrong batter consistency. See my pan rescue tips below! My 25-Year-Old Non-Stick Dosai Kal – Convex, Loyal & Completely Mine      Let me share a little slice of my kitchen legacy — I’ve been using the same non-stick dosai kal since May 2000. That’s right — she’s 25, and in my eyes, she’s ageing like cast iron. Strictly reserved for dosai — nothing else touches her surface, nothing whatsoever.          Now here’s the twist: thanks to the super high-flame wok suitable burners we have in Malaysia, my dosai kal has developed a gentle convex curve right at the centre. It's bowed ever so slightly, like a proud old soldier. My Amma can’t believe I still use it.  She once looked at it, eyebrows raised, and said, “How on earth do you manage to pour dosai on this? Won’t the batter just run off the sides?”   I laughed and replied, “Maybe for others. But this one listens to me.”             Because truly — my dosai kal may be domed, scratched in memory, and heat-kissed over decades, but to me, she’s an obedient confidant. She understands the swirl of my hand, the rhythm of my ladle. When it’s just me and her in the kitchen, making dosai — it feels effortless.     Even my daughter walks carefully around it. She's the only other person allowed to flip dosais on it — though even she admits, “I’m not sure if you’re more excited that I’m cooking… or silently panicking inside.”  And yes — I now own a shiny new bronze dosai kal, beautifully seasoned and all that. But this one? This one is legacy. How I Grease My Dosa Pan – Not Just a Step, It’s a Ritual Before pouring that first ladle of batter, the pan needs to be just right — and so does the oiling. Here’s what I do:     I slice off the top of a big onion, stick a small fork tightly into it, and swirl it around the hot pan with a few drops of oil. Trust me, this isn’t just my quirk — most Indian kitchens swear by this time-tested trick. The onion adds a slight caramelised touch and ensures the oil is spread evenly. ProTip: Onion not only spreads the oil well but also helps season the pan, making dosas less likely to stick. Of course, you’ll find other methods too: Some use a small potli (cloth bundle) dipped in oil. I personally feel it's not the most hygienic — especially if it’s reused and left unwashed. My grandmother’s technique (and what I saw in roadside dosa stalls in the '80s) involved using the rib of a banana leaf, slit open to expose the pith inside. With a drizzle of oil, she'd gracefully swirl it across the griddle. It had a certain old-world charm and a wonderful aroma. And then there’s the cringe-inducing one: the coconut broomstick. Yes, the very same brooms we use to sweep the verandah or wash bathrooms in olden days. Some roadside shacks still use it to grease the pan — bless their efficiency, but no, thanks! Charming? Maybe. Hygienic? You decide! Tradition Talk: These hacks may look rustic, but they’ve seasoned generations of dosa pans before fancy oil brushes ever existed. Paper Dosai – Crispy, Wafer-Thin, Rolled & Golden to Perfection Bonus Dosa Pro Tip – When the Pan Gets Too Hot!     Ever find it hard to spread your dosa batter evenly? Or your dosa browns too fast without crisping? Chances are, your pan is too hot. Here’s a trick that’s as old as dosa kal itself: After oiling the pan, if it’s overheated, just sprinkle a handful of room temperature water over it. You’ll hear a quick sizzle — wipe it off immediately using the same onion-on-fork or banana rib you used to grease the pan. It not only cools the pan instantly, but also evens out the surface temperature — giving you that golden hue and perfect texture. ProTip: This step is especially helpful if you're making batches back-to-back. It resets the pan and keeps each dosa consistent. Authentic Masala Dosa - Crisp Outside Spiced within   Dosa Chronicles     And just like that, a ladle of batter becomes a memory — of Amma’s hands, morning aromas, the sizzle of a well-worn tawa, and quiet breakfasts before the world wakes up.     Dosa isn’t just food — it’s a rhythm we grew up with, a quite constant through the noise of life. Whether it’s made in a slow, sunlit kitchen or amidst the clang of a busy morning flat, its comfort never wavers. If this post brought back a slice of your own story, I hope you’ll carry it forward — in your kitchen, in your conversations, maybe even in your own pan that ages lovingly over the years. Dive into more Dosa Varieties - from Quick-fix ones to the most traditional ones. Pair your dosa with that perfect chutney or curry of your choice. Or just come back here when you need a little culinary comfort. Let’s keep the Dosa swirling, one memory at a time.

BLACK PEPPERCORNS

 BLACK PEPPER - THE KING OF SPICES - THE BLACK GOLD

    Commonly named as Peppercorns, but its native name calls it as 'Kurumulagu or Nalla Mulagu' - Milagu, Kali Mirch, Mira.  Peppercorns are indigenous to South India specifically Kerala and it founds its way throughout the world.  This Black Gold was once considered to be one of the most expensive spice and the term "Pepper Expensive" is used for the most expensive & prohibited items.
    Peppercorns have a wonderful aroma and an enticing warm, spicy flavour. The Peppercorns can be either added whole or ground into a variety of dishes, marinades and sauces. It's widely used in the Cuisines Around the World.     
      Black Pepper is called the "King of Spices" as it is an amazing spice traded around the world since ancient times.  Traded mainly for its desirable pungent nature. It is valued as a Spice and also as a Medicine.  Ground, dried and cooked Peppercorns have been used since antiquity, both for flavour and as traditional medicine. This spice has loads of Health Benefits.

• Rich in Vitamin B and produces Calcium
• It consists of Potassium that helps in regulating heart rate and high blood pressure.
• Helps in producing red blood cells
• Detoxifies your body
• Cleanses your intestines and stomach
• Prevents constipation
• Prevents cancer
• Prevents skin deformation & wrinkles
• Helps in losing weight

    Black Pepper is a good source of Proteins, Vitamins & Minerals. It is also rich in antioxidants which help protect cells from damage.

   
  

TYPES OF PEPPERCORNS:

Black Peppercorns

   

    The most common variety of Black peppercorns are Ripe Green    Peppercorns that have then been left out to dry in the sun.  Enzymes in the berries cause the skin to turn black during the drying process.

    They have the strongest & the most pungent flavour. Freshly ground Peppercorns along with Salt are ideal for seasoning pretty much anything.  There are many varieties, including the Kerala Peppercorns which has a pungent and sharp taste; Brazilian Peppercorns have a harsh taste whereas the Indonesian variety has a citrusy note & it is mild compared to the other varieties.

Green Peppercorns

     

    Green Peppercorns are unripe Peppercorns picked at the same stage of ripeness as for Black Peppercorns.  But these are not allowed to dry.  Sometimes they are dehydrated which makes it more flavourful.
    Green Peppercorns are slightly spicy and aromatic, they’re great for flavouring sauces for meat dishes. Their flavour and spiciness are less concentrated than black peppercorns and are considered the least pungent of the peppercorns. Green Peppercorns are commonly preserved in brine or vinegar.






White Peppercorns

    White Peppercorns are the mature Peppercorns that are allowed to ripen to a red colour before being picked. After harvesting, they are soaked and then the outer skin is removed, revealing a smooth white underlayer. They are then dried and bleached under the sun.
     They have a fiery, but a less pungent taste.  White Peppercorns and White Pepper Powder are good for seasoning light coloured Dishes & Sauces. They are widely used in Asian Cuisine.  White Peppercorns serves the purpose by mildly spicing the dish with the required Peppery feel.




Red Peppercorns

    When Peppercorns are left to fully ripen on the vine they turn into a brilliant shade of red. Red Peppercorns are rare to find. Typically they are dried which develops a black coat or when the skin is removed from it what we get is White Peppercorns.
    Red Peppercorns are very expensive and are usually used in gourmet food.

Pink Peppercorns

Pink Peppercorns

    These aren’t actually Peppercorns. They come from the Baies rose plant imported from Madagascar. Pink Peppercorns are expensive. Pink peppercorns are pungent and slightly sweet with fruity and floral notes.
    They are not as flavorful as the real Peppercorns but still have a peppery bite, they also have  They’re best for garnishing. Pink Peppercorns are very delicate, so experts suggest crushing them in a spice grinder or with a knife rather than a pepper mill.


   

HEALTH BENEFITS OF BLACK PEPPER

BLACK PEPPERCORNS

    Black Peppercorn is a potluck filled with not just the pungency but it caters a plethora of health benefits. Though it's a part of ancient Indian heritage, it plays a major role in Ayurveda and in Traditional Chinese Medicine too.  It is widely sued for its medicinal properties & culinary usage.

PREVENTS CANCER:

    Black Pepper is said to prevent cancer when it is mixed with Turmeric. You can consume it by mixing both Black Pepper Powder and Turmeric Powder into fresh Cow Milk. This is a traditional home remedy followed by Indian women folks to get rid of gold & Phlegm. Black Peppercorns consist of antioxidants, Vitamin A and Carotenoids that help in curing Cancer and other deadly diseases. 

AIDS DIGESTION:

    Black Pepper aids digestion. When you consume Peppercorns hydrochloric acid is released by the stomach and helps in breaking down the proteins. Hydrochloric acid helps in cleaning your intestines and prevents you from other gastrointestinal diseases. This is the main reason that most of the meat dishes are seasoned/marinated with Black Pepper Powder.

PREVENTS CONSTIPATION:

    Adding Peppercorns into your daily diet can help you relieve constipation. It also helps to prevent Colon Cancer, Diarrhoea and other intestinal bacterial diseases.

DETOXIFY YOUR BODY:

    Consuming Black Pepper helps to sweat and urinate a lot.  And thus it helps to discharge toxins from our body.  Alternatively, it also burns fat. It also flushes out the toxins, free radicals and dangerous fluids which are harmful to our body. It is a great blood purifier and removes excess urea, calcium and other toxins from the kidney.

TREATS URINARY DISORDERS: 

    Ayurveda uses Black Pepper in treating Urinary tract infections and disorders such as cystitis, nephritis, and gonorrhoea.  

AIDS WEIGHT LOSS:

  The phytonutrients present in the spice helps in breaking down excess fat and also helps to improve metabolism. Adding Pepper in your daily diet can help you lose weight.

TREATS RESPIRATORY DISEASES: 

    Black Peppercorns are one best spice when it comes to treating respiratory diseases like Cold, &Cough. Black Pepper is one simple ingredient used by Indian women folks as a Home Remedy to treat Cold, Cough and to get rid of Phlegm.

ASTHMA: 

    Black Pepper is found to be highly beneficial in treating Asthma, Whooping Cough and Bronchitis.

IMPROVES BLOOD CIRCULATION: 

    Regular consumption of Black Pepper improves Blood Circulation.  This reduces High Blood Pressure/Hypertension and also improves Cardio-vascular health.

REDUCES CHOLESTEROL: 

    The micronutrients in Black Pepper counteract with the surge of lipids in the body. The antioxidant enzymes help in controlling the cholesterol levels significantly.

REDUCES JOINT PAINS:

    Black Pepper has medicinal properties that can alleviate joint pains & arthritis.  It also helps to prevent Gout.  

TREATS DEPRESSION:

 Chewing Raw Peppercorns helps to release mood-inducing chemicals to the brain that will keep your mind calm and soothing.  It has proven beneficial in elevating one's mood and also helps in treating Depression.

MEDICINAL PROPERTIES - BEAUTY

     Consuming this spice in the raw or cooked form are both good enough for your daily diet that will benefit your body and most importantly rejuvenate your skin.  

SKIN ALLERGY:  Due to its antibacterial properties, it is used as an antiseptic to treat skin problems.

SKINCARE:  Black Pepper helps in removing blemishes from the skin and also improves the complexion. It also flushes out the toxins, free radicals and dangerous fluids which are harmful to our body, thus providing a clearer skin.

PREVENTS SKIN PIGMENTATION: Black Pepper protects the skin from any sort of skin pigmentation like Vitiligo where your skin appears to have white patches. It prevents skin pigmentation and also helps maintain the original colour of the skin.

PREVENTS WRINKLES & AGING SPOTS: Consuming Black Pepper from a very young helps to prevent Wrinkles and skin problems.age. It also prevents premature ageing and dark spots too.

TREATS ACNE: Black Pepper helps to flush away the intoxicants from the body and also helps to smoothen the skin.

HAIR CARE: Anti-oxidative properties in Black Pepper provide nourishment to the scalp and hair follicles. Antibacterial properties prevent the scalp from infections and irritation. It also proves to be beneficial in treating Dandruff. Black Pepper strengthens the roots and prevents hair loss. It also provides shine and lustre to the hair.

 

CULINARY USES:

      Peppercorns can be used in whole or in ground form in a variety of dishes. Freshly ground Peppercorns has a strong, unique spicy-sweet taste and they are more aromatic. Most recipes call for Black Peppercorns. It is one major component in most of the Spice Mixes too.  It's widely used in Spicy dishes, Marinades, Sauces & Soups.  It is also used while in beverages like Tea and Coffee.

• Peppercorns are one of the main ingredients in Garam Masala Powder & Kitchen King Masala, a combination of spices used in both vegetarian and non-vegetarian dishes in Indian Cuisine. It is also used in the preparation of Curry/Masala Powders, Rasam Powders and Spice Mixes commonly used in Indian cooking.
• Sukku Malli Coffee - a native brew prepared with ground Dry Ginger, Coriander Seeds, Peppercorns, Cloves & Cardamoms and then served sweetened with Palm Sugar is one beverage with a rejuvenating nature and loads of health benefits aiding digestion of the food side by side.  A simple tea prepared with freshly ground Peppercorns,  sweetened with Honey and served with a dash of lime is one best home remedy to relieve Cold, Flu and Sore throat. 
• Black Pepper Tea - Ground Pepper Powders can be added to tea or coffee to impart a pleasant and soothing effect. It serves as a good home remedy for sore throats, cold & flu.
• Turmeric & Black Pepper Milk - A drink prepared by mixing Pepper Powder & Turmeric Powder to Milk is one good home remedy to get rid of Cold & Phlegm.  It also has proven benefits in preventing Cancer.
• Black Peppercorns are mainly added to Biriyanis & Pulaos, Indian Stews, Curries, Kormas, Dhals, Kebabs, Cutlets etc.,  It enhances the flavour of the dish along with other spices.
• Peppercorns can be used while making Non-Vegetarian Curries like Kerala Style Pepper Chicken, Chettinad Chicken Kuzhambu, Kongu Style Mutton Kuzhambu, Chicken Pepper Fry, Pichu Potta Kozhi, Nattu Kozhi Kuzhambu etc., & etc.,
• Peppercorn is one main ingredient in South Indian Rasams.
• Thandai Masala Powder a combination of homemade sweet drink uses Peppercorn as one ingredient in it.
• Ground Pepper Powder can be used to flavour foods like Soups, Patties, Stews, Purees, Sauces etc.,
• Whole Peppercorns & Pepper Powder can be used in Rice dishes like Ven Pongal, Fried Rice.
• Black Peppercorns. Pepper Powder can be used in the marinades while grilling Chicken or Lamb.  Black Pepper Powder enhances the flavour of Tandoori Chicken, Buttermilk Fried Chicken, Honey Roast Chicken etc.,

HOME REMEDIES WITH BLACK PEPPER: 

Cold & Cough:

• Black Pepper Tea - Make a simple concoction by adding 1/2 Tspn of Black Pepper Powder & boil it, can also add Ginger/Dry Ginger to it, sweeten it with honey & drink this Black Pepper Tea hot.

• Turmeric & Pepper Powder Milk - Add 1/2 Tspn of Black Pepper Powder & a pinch of Turmeric to fresh Cow Milk and boil it. Consume it hot or lukewarm for best results.  This drink is best to get rid of Cold and Phlegm.

• Black Pepper Powder & Honey - Add a teaspoon of Pepper Powder to 1 Tablespoon of Honey.  This is one best home remedy to get rid of Cough and also helps to prevent Chest congestion.

• Use Black Pepper & Black Pepper Powder in your dishes for a daily of Black Pepper in your diet.  Especially during Winter, it is best to induce Black Pepper in your daily diet which can help you stay healthy and prevent yourself from different diseases.

For a detailed Recipe on HOW TO MAKE PEPPER POWDER, click here...

NOTES :

    Black Pepper is a wonder spice.  It can be used as a standalone Spice or used along with other spices. Compared to other Spices, Black Pepper tends to retain its flavour & aroma even after a long time of storage. Buy dry Black Peppercorns free from moist or any white patches. Store them in airtight containers in a cool, dry place away from sunlight to extend its shelf life. And use freshly ground Black Pepper for the best of flavour & aroma.

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*DISCLAIMER:

Please remember these options are only meant as guidelines and in no way replaces the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician for professional advice in any matter related to your health. This is for information purposes only.
  

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