Masala dosa or Masale Dose is a variant of the popular South Indian fooddosa and has its origins in TuluvaMangalorean cuisine made popular by the Udupi hotels all over India.[1] It is made from rice, lentils, potato, methi, 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] Masala dosa was ranked number 4 on the list of '10 foods to try before you die', compiled by The Huffington Post.[7]
Preparation
Masala dosa is stuffed dosa. There are two parts: 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 fermented batter is used to make dosa. The stuffing is made from boiled potatoes with a seasoning of mustard seeds and garnishing of grated coconut, coriander, and lemon juice.[8]
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.
Paper masala dosa
Mysore masala dosa
Madras special masala dosa
Masala dosa
MTR masala dosa
