Masala dosa

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Masala dosa
Dosai Chutney Hotel Saravana Bhavan.jpg
Masala dosa with chutneys
Region or stateIndia
Main ingredientsParboiled rice, potato
VariationsMysore 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. It is popular in South India,[2] it can be found in all other parts of the country[3][4] and overseas.[5][6] In South India, preparation of masala dosa varies from city to city.[3]

Preparation[edit]

Masala dosa is stuffed dosa. The two parts are the dosa 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.

Rava masala dosa is also variation of the dosa.[8] It is made from semolina and using fillings of cheese and paneer. Masala Dosa is made using a variation vegetables or sprouts to replace potato.[9]

Ingredients[edit]

Typical ingredients include rice, husked black gram, mustard seeds, fenugreek seeds, salt, vegetable oil, potatoes, onion, green chillies, curry leaves, and turmeric.[10]

Variations[edit]

References[edit]

  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. ^ a b Ramnath, N.S. "American Dosa". Forbes.com/. Forbes.
  4. ^ "What A Masala dosa Costs Around The World". Huffingtonpost.in. Huffingtonpost India.
  5. ^ Romig, Rollo (7 May 2014). "Masala dosa to Die For". Nytimes.com/. The New York Times.
  6. ^ "Dosa's complex spices hit the spot". Sfchronicle.com/. San Francisco chronicle.
  7. ^ Vohra, Asha Rani (1993). Modern Cookery Book. Pustak Mahal. ISBN 978-81-223-0470-1.
  8. ^ Gandhari. Vegetarian Recipes #1.
  9. ^ Ranveer Brar. "Easy Masala Dosa". Livingfoodz.com.
  10. ^ "Masala dosa". NDTV food.

External links[edit]