23 April, 2019
Masala Dosa – India
Masala dosa or dose of Masae is a variation of the popular meal of southern India dosa, which has its origins in the kitchen of Tuluva Mangalorea. It is made of rice, lentils, potatoes, methi, and curry leaves, and served with chutneys and sambar. It is popular in South India, it can be found in all other parts of the country and abroad. In southern India, the preparation of masala dosa varies from city to city.
The masala dosa is filled with dosa. The two parts are the dosa and the stuffing. The dosa is done in the usual way by soaking rice and lentils overnight in the water and then grinding to a mass. The stuffing is made of baked potatoes with a condiment of mustard seed and grated coconut Garnish, coriander and lemon juice.
Mysore Masala dosa has a red Chutney made of red chilli, onion and garlic applied to the inside of the dosa before placing the potato filling over it.
Rava Masala dosa is also variation of the dosa. It is made of semolina and using stuffed cheese and breader. The masala dosa is made by using a variant of vegetables or buds to replace the potato.
Typical ingredients include rice, peeled black grass, mustard seeds, fenugreek seeds, salt, vegetable oil, potatoes, onions, green chillies, curry leaves and saffron.