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Masala Dosa, also called dosey or dosai, is a South Indian dish. It is a type of dosa and has its origins in Udupi cuisine of Karnataka.[1][2][3][4] It is made from rice, lentils, Urad dal, Chana dal, fenugreek, puffed rice, Toor dal, dry red chilli and served with potato curry, chutneys, and sambar. It is popular in South India,[5] but can be found in all other parts of the country[6][7] and overseas.[8][9] In South India, the preparation of masala dosa varies from city to city.[6] There are variations in Masala dosa like Davanagere butter dosa and paper masala dosa.

For the French band, see Masaladosa.

Masala dosa
Masala dosa with chutney, sambar & potato curry
TypeDosa
CourseChutney, Sambar, Potato Curry
Place of originIndia
Region or stateUdupi, Karnataka
Main ingredientsParboiled rice, potato
VariationsDavanagere benne masale dosey, rava dosa, onion dosa, paper masala dosa.
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Preparation


The dosa is made by soaking rice and lentils overnight in water and then grinding it into a batter. The batter is fermented overnight. It is pan-roasted until crispy and served with potato curry, chutneys or sambar.


Variations



References


  1. 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. Retrieved 17 November 2022.
  2. Nair, P. Thankappan (2004). South Indians in Kolkata: History of Kannadigas, Konkanis, Malayalees, Tamilians, Telugus, South Indian Dishes, and Tippoo Sultan's Heirs in Calcutta. Punthi Pustak. ISBN 978-81-86791-50-9.
  3. "Asia Times Online - The best news coverage from South Asia". 2 February 2004. Archived from the original on 2 February 2004. Retrieved 31 October 2022.
  4. Narayan Poojari (20 August 2017). "A taste of the coast". Deccan Chronicle.
  5. Praveen, M. P.; Krishnakumar, G. (13 June 2014). "Masala dosa slips out of reach". The Hindu. Chennai, India.
  6. Ramnath, N.S. "American Dosa". Forbes.
  7. "What A Masala dosa Costs Around The World". Huffingtonpost.in. Huffingtonpost India. 16 March 2015.
  8. Romig, Rollo (7 May 2014). "Masala dosa to Die For". The New York Times.
  9. "Dosa's complex spices hit the spot". Sfchronicle.com/. San Francisco chronicle. 25 March 2015.
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