Masala dosa
Variant of South Indian food dosa From Wikipedia, the free encyclopedia
Masala dosa (Kannada: ಮಸಾಲೆ ದೋಸೆ, Tamil: மசாலா தோசை, masāle dōsey/dōsai) is a dish of South India originating from Udupi Cuisine restaurant in Udupi temple complex.[1][2][3] While there is variation in the recipe from town to town,[4] the basic recipe typically starts with a fermented batter of parboiled rice, poha, and various legumes (black gram, pigeon peas, chickpeas), and incorporates various spices for flavour, such as fenugreek and dry red chilli. Traditionally served with potato curry, chutneys, and sambar, it is a common breakfast item in South India,[5] though it can also be found in many other parts of the country[4][6] and overseas.[7][8] One common variant is the paper masala dosa, which is made with a thinner batter, resulting in a crisper, almost paper-thin final product.
Masala dosa with chutney, sambar and potato curry | |
| Type | Dosa |
|---|---|
| Course | Chutney, sambar, potato curry |
| Place of origin | Udupi |
| Region or state | South India |
| Associated cuisine | Udupi cuisine |
| Created by | Unknown |
| Serving temperature | Hot |
| Main ingredients | Fermented batter of rice and various legumes (black gram, pigeon pea, chickpea), various spices (fenugreek, red chili) |
| Variations | rava masala dosa, onion masala dosa, paper masala dosa |
Preparation
The dosa is made by soaking rice and lentils overnight in water and then grinding them into a batter. The batter is fermented overnight. To make the dosa the batter is spread on a hot tava using a ladle or a bowl. It is pan-roasted until crispy and served with potato curry, chutneys or sambar.
Variations
Paper masala dosa
Madras special masala dosa
Masala dosa
MTR masala dosa
References
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