Masala Dosa, also called Masale dosey ( ಮಸಾಲೆ ದೋಸೆ ), is a

South Indian South India, also known as Dakshina Bharata or Peninsular India, consists of the peninsular southern part of India. It encompasses the Indian states of Andhra Pradesh, Karnataka, Kerala, Tamil Nadu, and Telangana, as well as the union territ ...

dish. It is a type of dosa and has its origin in

Udupi cuisine Udupi cuisine is a cuisine of South India. It forms an important part of Tuluva cuisine and takes its name from Udupi, a city on the southwest coast of India in the Tulunadu region. Udupi cuisine is strictly vegetarian and has its origin in th ...

Karnataka Karnataka (; ISO: , , also known as Karunāḍu) is a state in the southwestern region of India. It was formed on 1 November 1956, with the passage of the States Reorganisation Act. Originally known as Mysore State , it was renamed ''Karnat ...

. It is made from

rice Rice is the seed of the grass species '' Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and '' Porteresia'', both wild and domesticat ...

lentils The lentil (''Lens culinaris'' or ''Lens esculenta'') is an edible legume. It is an annual plant known for its lens-shaped seeds. It is about tall, and the seeds grow in pods, usually with two seeds in each. As a food crop, the largest produ ...

, Urad dal,

Chana dal In Indian cuisine, ''dal'' (also spelled ''daal'' or ''dhal''; pronunciation: , Hindi: दाल, Urdu: ) are dried, split pulses (e.g., lentils, peas, and beans) that do not require soaking before cooking. India is the largest producer of pu ...

, fenugreek,

puffed rice Puffed rice and popped rice (or pop rice) are types of puffed grain made from rice commonly eaten in the traditional cuisines of Southeast Asia, East Asia, and South Asia. It has also been produced commercially in the West since 1904 and is popu ...

, Toor dal, dry red chilli and served with potato curry,

chutney A chutney is a spread in the cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sa ...

s, and sambar. It is popular in South India, but can be found in all other parts of the country and overseas. In South India, the preparation of masala dosa varies from city to city. There are variations in Masala dosa like Davanagere butter dosa and paper masala dosa.

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

File:Paper Masala Dosa.jpg, Paper masala dosa File:Madras special masala dosa.jpg, Madras special masala dosa File:MasalaDosa.jpg, Masala dosa File:MTR Masala Dosa.JPG, MTR masala dosa

References

{{Flatbreads South Indian cuisine Fermented foods Indian breads Indian fast food Telangana cuisine Andhra cuisine Mangalorean cuisine Malaysian cuisine Pancakes Singaporean cuisine Tamil cuisine Kerala cuisine Staple foods Vegetarian dishes of India Dosa