Masala dosa

Masala dosa
Masala dosa with chutneys
Place of origin Udupi, Karnataka
Region or state India
Main ingredients Parboiled rice, potato
Variations Mysore masala dosa, rava masala dosa, onion masla dosa, paper masala dosa

Masala dosa or masale dose is a variation of the popular South Indian food dosa, which has its origins in Tuluva Mangalorean cuisine.[1] It is made from rice, lentils, potato, methi, and curry leaves, and served with chutneys and sambar. Though it was only popular in South India,[2] it can be found in all other parts of the country[3] and overseas.[4][5] In South India, preparation of masala dosa varies from city to city.[6]

Preparation

Masala dosa is stuffed dosa. The two parts are the dose and the stuffing. The dosa is made in the usual way by soaking rice and lentils overnight in water and then grinding it to a batter. The stuffing is made from boiled potatoes with a seasoning of mustard seeds and garnishing of grated coconut, coriander, and lemon juice.[7]

Mysore masala dosa has a red chutney made from red chillies, onion, and garlic applied to the inside of the dosa before placing the potato stuffing on top of it.

Ingredients

Typical ingredients include rice, husked black gram, mustard seeds, fenugreek seeds, salt, vegetable oil, potatoes, onion, green chillies, curry leaves, and turmeric.[8]

Variations

References

  1. ↑ Narayan Poojari (20 August 2017). "A taste of the coast". Deccan Chronicle.
  2. ↑ Praveen, M. P.; Krishnakumar, G. (13 June 2014). "Masala dosa slips out of reach". Chennai, India: The Hindu.
  3. ↑ "What A Masala dosa Costs Around The World". Huffingtonpost.in. Huffingtonpost India.
  4. ↑ Romig, Rollo (7 May 2014). "Masala dosa to Die For". Nytimes.com/. The New York Times.
  5. ↑ "Dosa's complex spices hit the spot". Sfchronicle.com/. San Francisco chronicle.
  6. ↑ Ramnath, N.S. "American Dosa". Forbes.com/. Forbes.
  7. ↑ Vohra, Asha Rani (1993). Modern Cookery Book. Pustak Mahal. ISBN 978-81-223-0470-1.
  8. ↑ "Masala dosa". Food.ndtv.com/. NDTV food.
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