This is an old revision of this page, as edited by LR1988(talk | contribs) at 19:27, 28 May 2022(In Kannada term it's Masale dhosey, There is no Mysore masala dosa not limited to particular region, Only Davanagere benne masale dhosey ( Davanagere cheese dosa) is popular in Karnataka.). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.
Revision as of 19:27, 28 May 2022 by LR1988(talk | contribs)(In Kannada term it's Masale dhosey, There is no Mysore masala dosa not limited to particular region, Only Davanagere benne masale dhosey ( Davanagere cheese dosa) is popular in Karnataka.)
Masala dosa/Masala Dhosey is a variation of the popular South Indiandosa, which has its origins in TuluvaUdupi 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 masala dosa), Rava masala dosa, Onion masala dosa, Paper masala dosa, Cheese 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]
Paper masala dosa
Mysore masala dosa
Madras special masala dosa
Masala dosa
MTR masala dosa
