Masala dosa
 Masala dosa with chutney, sambar and potato curry | |
| Type | Dosa |
|---|---|
| Course | Chutney, sambar, potato curry |
| Place of origin | Udupi, Karnataka, India |
| Region or state | Udupi, Karnataka |
| 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
- ^ a b 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.
- 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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