|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|
|Cookbook: Masala dosa Media: Masala dosa|
|This article is part of the series|
Masala dosa or masale dose is a variation of the popular South Indian food dosa, which has its origins in Tuluva Mangalorean cuisine. 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, it can be found in all other parts of the country and overseas. In South India, preparation of masala dosa varies from city to city.
Masale dose is stuffed dose. The two parts are the dose and the stuffing. The dose 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.
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