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AMAZING INDIAN FOOD, INDIAN RESTAURANT, MASALA DOSA, PAPER DOSA, INDIAN CUISINE

4,222 views · Published 27 September 2017 · 26:05 · Indexed 28 September 2026

Channel: GIRL IN PARADISE · 2017 · People & Blogs

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AMAZING INDIAN FOOD, INDIAN RESTAURANT, MASALA DOSA, PAPER DOSA, INDIAN CUISINE, Masala dosa or masale dose is a variant of the popular South Indian food dosa, which has its origins in Tulu Mangalorean cuisine made popular by the Udupi hotels all over India.[1] It is made from rice, lentils, potato, methi, and curry leaves, and served with chutneys and sambar. Though it was only popular in South India,[2] it can be found in all other parts of the country[3] and overseas.[4][5] In South India, preparation of masala dosa varies from city to city.  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 to a batter. The stuffing is made from boiled potatoes with a seasoning of mustard seeds and garnishing of grated coconut, coriander, and lemon juice.[7]

Mysore masala dosa has a red chutney made from red chillies, onion, and garlic applied to the inside of the dosa before placing the potato stuffing on top of it.

Ingredients[edit]
Typical ingredients include rice, husked black gram, mustard seeds, fenugreek seeds, salt, vegetable oil, potatoes, onion, green chillies, curry leaves, and turmeric.  Dosa is a type of pancake from the Indian subcontinent, made from a fermented batter. It is somewhat similar to a crepe in appearance. Its main ingredients are rice and black gram. Dosa is a typical part of the South Indian diet and popular all over the Indian subcontinent. Traditionally, Dosa is served hot along with sambar, stuffing of potatoes or paneer and chutney. It can be consumed with idli podi as well.  Dosa is indigenous to South India; its exact birthplace in that region is a matter of conjecture.[1] According to food historian K. T. Achaya, dosa (as dosai) was already in use in ancient Tamil country around the 1st century AD, as per references in the Sangam literature.[2] According to historian P. Thankappan Nair, dosa originated in the Udupi town of present-day Karnataka.[3]

In popular tradition, the origin of dosa is linked to Udupi, probably because of the dish's association with the Udupi restaurants.[1] Also, the original Tamil dosa was softer and thicker. The thinner and crispier version of dosa, which became popular all over India, was first made in present-day Karnataka.[4] A recipe for dosa (as dosaka) can be found in Manasollasa, a 12th-century Sanskrit encyclopedia compiled by Someshvara III, who ruled from present-day Karnataka.  A mixture of rice and black grams that has been soaked in water is ground finely to form a batter. Some add a handful of fenugreek seeds soaked along with the rice. The proportion of rice to lentils is generally 4:1 or 5:1. The batter is allowed to ferment overnight. After the overnight fermentation, the batter is mixed with water to get the desired thickness. The batter is then ladled onto a hot tava (griddle) greased with oil or ghee (clarified butter). It is spread out evenly with the base of a ladle or bowl to form a pancake. A dosa is served hot, either folded in half or rolled like a wrap. It is also usually served with chutney and sambar. The mixture of black grams and rice can be replaced with highly refined wheat flour or semolina. Uttapam: a dosa-like dish made from the same batter. Unlike a dosa, which is crisp and unlike relatively soggy crepes, it is a thick pancake mostly topped with diced onions, tomatoes, cilantro or cheese. Uttapam is sometimes characterized as an Indian pizza. Pesarattu: a dosa-like preparation prepared from green gram, which is typically served with a ginger and tamarind chutney
Adai: a dosa-like dish prepared from a combination of lentils, namely black gram, kadalai (Chickpea) and green gram
Appam/aappam/hopper : a pancake prepared from a combination of patted rice batter. The center is thicker and the outer rim is very thin. Served with sweet coconut milk.
Chakuli pitha: batter contains more black gram and less rice flour
Apam balik: made from a mixture of flour, eggs, sugar, baking soda, coconut milk and water.
Jianbing: dosa like dish made in China
#indianfood, #masaladosa, #paperdosa,

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