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|Place of Origin=[[Udupi]], [[Karnataka]], [[India]]}}
|Place of Origin=[[Udupi]], [[Karnataka]], [[India]]}}
{{Indian cuisine}}
{{Indian cuisine}}
'''Masala dosa/Masale Dhosey''' is a variation of the popular [[South Indian cuisine|South Indian]] [[Dosa (food)|dosa]], which has its origins in [[Tuluva]] [[Udupi cuisine]] of [[Karnataka]].<ref>{{cite web|title=A taste of the coast|url=http://www.deccanchronicle.com/sunday-chronicle/epicuriosity/200817/a-taste-of-the-coast.html|newspaper=Deccan Chronicle|date=20 August 2017 |author=Narayan Poojari }}</ref><ref>{{cite web |date=2020-05-15 |title=15 easy dosa recipes to try at home |url=https://www.cntraveller.in/story/15-ways-to-make-a-dosa-recipes-home-cooking-food-lockdown/ |access-date=2022-03-05 |website=Condé Nast Traveller India |language=en-IN}}</ref> It is made from [[rice]], [[lentils]], [[potato]], [[fenugreek]], [[ghee]] and [[curry leaves]], and served with [[chutney]]s and [[Sambar (dish)|sambar]]. It is popular in South India,<ref>{{cite news|title=Masala dosa slips out of reach|url=http://www.thehindu.com/news/cities/Kochi/masala-dosa-slips-out-of-reach/article6110691.ece|work=The Hindu | location=Chennai, India|first1=M. P.|last1=Praveen|first2=G.|last2=Krishnakumar|date=13 June 2014}}</ref> it can be found in all other parts of the country<ref name=Ramnath2010 /><ref>{{cite web|title=What A Masala dosa Costs Around The World|url=http://www.huffingtonpost.in/2015/03/16/masala-dosa-sarvana-bhava_n_6875582.html|website=Huffingtonpost.in|publisher=Huffingtonpost India}}</ref> and overseas.<ref>{{cite news|title=Masala dosa to Die For |url=https://www.nytimes.com/2014/05/11/magazine/masala-dosa-to-die-for.html?_r=0 |website=[[The New York Times]]|first=Rollo|last=Romig|date=7 May 2014}}</ref><ref>{{cite web|title=Dosa's complex spices hit the spot|url=http://www.sfchronicle.com/entertainment/article/Dosa-s-complex-spices-hit-the-spot-6158614.php|website=Sfchronicle.com/|publisher=San Francisco chronicle}}</ref> In South India, preparation of masala dosa varies from city to city.<ref name=Ramnath2010>{{cite news|title=American Dosa|url=https://www.forbes.com/2010/12/16/forbes-india-hunt-for-perfect-dosa-in-nyc.html|website=[[Forbes]]|first=N.S.|last=Ramnath}}</ref> There are variations in Masala dosa like [[Davanagere]] Benne masale dhosey( cheese dosa), Rava masala dosa, Onion masala dosa, Paper masala dosa, Cheese masala dosa etc.
'''Masala dosa/Masale Dhosey''' is a variation of the popular [[South Indian cuisine|South Indian]] [[Dosa (food)|dosa]], which has its origins in [[Tuluva]] [[Udupi cuisine]] of [[Karnataka]].<ref>{{cite web|title=A taste of the coast|url=http://www.deccanchronicle.com/sunday-chronicle/epicuriosity/200817/a-taste-of-the-coast.html|newspaper=Deccan Chronicle|date=20 August 2017 |author=Narayan Poojari }}</ref><ref>{{cite web |date=2020-05-15 |title=15 easy dosa recipes to try at home |url=https://www.cntraveller.in/story/15-ways-to-make-a-dosa-recipes-home-cooking-food-lockdown/ |access-date=2022-03-05 |website=Condé Nast Traveller India |language=en-IN}}</ref> It is made from [[rice]], [[lentils]], [[potato]], [[fenugreek]], [[ghee]] and [[curry leaves]], and served with [[chutney]]s and [[Sambar (dish)|sambar]]. It is popular in South India,<ref>{{cite news|title=Masala dosa slips out of reach|url=http://www.thehindu.com/news/cities/Kochi/masala-dosa-slips-out-of-reach/article6110691.ece|work=The Hindu | location=Chennai, India|first1=M. P.|last1=Praveen|first2=G.|last2=Krishnakumar|date=13 June 2014}}</ref> it can be found in all other parts of the country<ref name=Ramnath2010 /><ref>{{cite web|title=What A Masala dosa Costs Around The World|url=http://www.huffingtonpost.in/2015/03/16/masala-dosa-sarvana-bhava_n_6875582.html|website=Huffingtonpost.in|publisher=Huffingtonpost India}}</ref> and overseas.<ref>{{cite news|title=Masala dosa to Die For |url=https://www.nytimes.com/2014/05/11/magazine/masala-dosa-to-die-for.html?_r=0 |website=[[The New York Times]]|first=Rollo|last=Romig|date=7 May 2014}}</ref><ref>{{cite web|title=Dosa's complex spices hit the spot|url=http://www.sfchronicle.com/entertainment/article/Dosa-s-complex-spices-hit-the-spot-6158614.php|website=Sfchronicle.com/|publisher=San Francisco chronicle}}</ref> In South India, preparation of masala dosa varies from city to city.<ref name=Ramnath2010>{{cite news|title=American Dosa|url=https://www.forbes.com/2010/12/16/forbes-india-hunt-for-perfect-dosa-in-nyc.html|website=[[Forbes]]|first=N.S.|last=Ramnath}}</ref> There are variations in Masala dosa like [[Davanagere]] Benne masale dhosey( cheese dosa), Rava masala dosa, Onion masala dosa, Paper masala dosa, etc.


==Preparation==
==Preparation==

Revision as of 19:41, 28 May 2022

For the French band, see Masaladosa.

Masala dosa
Masala dosa with chutneys
TypeDosa
Place of originIndia
Region or stateKarnataka
Main ingredientsParboiled rice, potato
VariationsMysore masala dosa, rava masala dosa, onion masala dosa, paper masala dosa
This article is part of the series on
Indian cuisine
Regional cuisines
North India
South India
East India
West India
Northeast India
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Ingredients, types of food
Preparation, cooking
See also
Related cuisines

Masala dosa/Masale Dhosey is a variation of the popular South Indian dosa, which has its origins in Tuluva Udupi cuisine of Karnataka.[1][2] It is made from rice, lentils, potato, fenugreek, ghee and curry leaves, and served with chutneys and sambar. It is popular in South India,[3] it can be found in all other parts of the country[4][5] and overseas.[6][7] In South India, preparation of masala dosa varies from city to city.[4] There are variations in Masala dosa like Davanagere Benne masale dhosey( cheese dosa), Rava masala dosa, Onion masala dosa, Paper masala dosa, etc.

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 into a batter. The batter will be fermented overnight to make the dosa soft from the inside and crispy from the outside. The stuffing is made from boiled potatoes with a seasoning of mustard seeds and garnishing of grated coconut, a pinch of turmeric powder, coriander leaves, and lemon juice.[8]

Ingredients

Typical ingredients include parboiled rice, husked black gram, poha / puffed rice, chana dal, mustard seeds, fenugreek seeds, salt, vegetable oil, ghee, potatoes, onion, green chillies, curry leaves, and turmeric.[9]

Variations

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

References

  1. ^ Narayan Poojari (20 August 2017). "A taste of the coast". Deccan Chronicle.
  2. ^ "15 easy dosa recipes to try at home". Condé Nast Traveller India. 15 May 2020. Retrieved 5 March 2022.
  3. ^ Praveen, M. P.; Krishnakumar, G. (13 June 2014). "Masala dosa slips out of reach". The Hindu. Chennai, India.
  4. ^ a b Ramnath, N.S. "American Dosa". Forbes.
  5. ^ "What A Masala dosa Costs Around The World". Huffingtonpost.in. Huffingtonpost India.
  6. ^ Romig, Rollo (7 May 2014). "Masala dosa to Die For". The New York Times.
  7. ^ "Dosa's complex spices hit the spot". Sfchronicle.com/. San Francisco chronicle.
  8. ^ Vohra, Asha Rani (1993). Modern Cookery Book. Pustak Mahal. ISBN 978-81-223-0470-1.
  9. ^ "Masala dosa". NDTV food.
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