Masala dosa
| Region or state | South India |
|---|---|
| Associated cuisine | Udupi cuisine |
| Created by | K. Krishna Rao |
| 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 |
| This article is part of the series on |
| Indian cuisine |
|---|
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Masala dosa (
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.
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
- ^ Socians, The (15 November 2019). "Origin of Masala Dosa: Know How From a Sin Accompanied by a Bad Habit to Delicious South Indian Food". Socians. Archived from the original on 17 November 2022. Retrieved 17 November 2022.
K. Krishna Rao who is also regarded as the originator of the masala dosa in its modern form, ran Old Woodlands in Chennai during the early 1940s.
- Asia Times Online. 2 February 2004. Archived from the originalon 2 February 2004. Retrieved 22 January 2023.
- ISBN 978-81-86791-50-9.
- ^ a b Ramnath, N.S. "American Dosa". Forbes.
- ^ Praveen, M. P.; Krishnakumar, G. (13 June 2014). "Masala dosa slips out of reach". The Hindu. Chennai, India.
- ^ "What A Masala dosa Costs Around The World". Huffingtonpost.in. Huffingtonpost India. 16 March 2015.
- ^ Romig, Rollo (7 May 2014). "Masala dosa to Die For". The New York Times.
- ^ "Dosa's complex spices hit the spot". Sfchronicle.com/. San Francisco chronicle. 25 March 2015.
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