Masala dosa

Masala dosai or masale dose or masaldosa is a variation of the popular South Indian dosa, which has its origins in Tuluva Mangalorean cuisine of Karnataka.[1] It is made from rice, lentils, potato, fenugreek, and curry leaves, and served with chutneys and sambar. It is popular in South India,[2] it can be found in all other parts of the country[3][4] and overseas.[5][6] In South India, preparation of masala dosa varies from city to city.[3]

Not to be confused with the French band Masaladosa.

Masala dosa
Masala dosa with chutneys
Region or stateIndia
Main ingredientsParboiled rice, potato
VariationsMysore masala dosa, rava masala dosa, onion masla dosa, paper masala dosa
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Preparation

Masala dosa is stuffed dosa. The two parts are 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 stuffing is made from boiled potatoes with a seasoning of mustard seeds and garnishing of grated coconut, coriander, and lemon juice.[7]

Ingredients

Typical ingredients include rice, husked black gram, mustard seeds, fenugreek seeds, salt, vegetable oil, potatoes, onion, green chillies, curry leaves, and turmeric.[8]

Variations
  • Paper masala dosa
  • Mysore masala dosa
  • Madras special masala dosa
  • Masala dosa
  • MTR masala dosa

References
  1. Narayan Poojari (20 August 2017). "A taste of the coast". Deccan Chronicle.
  2. Praveen, M. P.; Krishnakumar, G. (13 June 2014). "Masala dosa slips out of reach". The Hindu. Chennai, India.
  3. Ramnath, N.S. "American Dosa". Forbes.com/. Forbes.
  4. "What A Masala dosa Costs Around The World". Huffingtonpost.in. Huffingtonpost India.
  5. Romig, Rollo (7 May 2014). "Masala dosa to Die For". Nytimes.com/. The New York Times.
  6. "Dosa's complex spices hit the spot". Sfchronicle.com/. San Francisco chronicle.
  7. Vohra, Asha Rani (1993). Modern Cookery Book. Pustak Mahal. ISBN 978-81-223-0470-1.
  8. "Masala dosa". NDTV food.
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