Masala Dosa

Recipe for:

Masala Dosa is a widely recognized South Indian dish that was created in the state of Karnataka. Suits for breakfast, lunch, or dinner.

Traditional root (cultural influence, history, etc):

Masala Dosa is a widely recognized South Indian dish that was created in the state of Karnataka but is now famous both domestically and abroad. The Tuluva-Mangalorean community's food can be linked to the origins of masala Dosa. The Tuluva-Mangalorean community, commonly known as the Bunt community, is renowned for its distinctive and savory cuisine. It has a long culinary history. The "neer dosa" or "neeru dose," a traditional food that is a thin and soft pancake cooked from rice batter, is thought to have been the ancestor of the masala dosa. With the addition of a spicy potato filling, the neer dosa might be evolved into the masala dosa over time.

Origin of the Masala Dosa:

There are several origin stories for masala dosa, but they all take place in South India, notably in the state of Karnataka. According to some, the Udupi area of Karnataka, which is renowned for its distinctive vegetarian food, is where masala dosa was first created. It is thought that the masala dosa was invented at one of the renowned Udupi eateries that are known for offering dosas and other South Indian cuisines. The masala dosa made in the Udupi style is generally thin, crispy, and filled with a spicy potato mixture. while others would say, the masala dosa was created in the Karnataka city of Dharwad. This idea holds that the masala dosa was created in the early 20th century at a nearby restaurant called Ratna Cafe. The masala dosa served at Ratna Cafe is well-known for its size, crispness, and tasty potato filling. Regardless of its precise origin, masala dosa is a beloved dish throughout India and worldwide and has become a staple of south Indian cuisine. It has achieved a great deal of popularity and is now available at eateries, food stands, and Indian restaurants across the world and the nation. People from many ethnic backgrounds adore it because of its delectable flavor and adaptability.

Perfect for serving with: Curries and chutneys

Prep time: 30 min

Servings: 3 people

Nutritional Info:

Masala Dosa (1 piece) contains 30g total carbs, 28g net carbs, 7g fat, 5g protein, and 200 calories.

Key Protein Source: Plant proteins

Ingredients:

For the dosai batter:

· 1 cup parboiled rice

· 1/4 cup urad dal (split black gram)

· 1/4 cup poha (flattened rice)

· 1/2 teaspoon fenugreek seeds (optional)

· Water for soaking and grinding

· Salt to taste

For the potato filling:

· 2 large potatoes, boiled and mashed

· 1 onion, finely chopped

· 1 green chili, finely chopped

· 1/2 teaspoon mustard seeds

· 1/2 teaspoon cumin seeds

· 1/2 teaspoon turmeric powder

· A few curry leaves

· Salt to taste

· 2 tablespoons oil

For the dosai:

· Dosai batter

· Oil or ghee for cooking

Hard to find ingredients:

Ogiri Okpei (traditional locust bean seasoning

Preparation Directions:

1. Dosai Batter Preparation:

· Wash the rice, urad dal, and fenugreek seeds (if using) in water separately.

· Soak the rice, urad dal, and fenugreek seeds in enough water for about 4-6 hours.

· Soak the poha in water for about 10-15 minutes.

· Drain the water from the rice, dal, and fenugreek seeds. Grind them together along with the poha to a smooth batter, adding water gradually.

. Add salt to the batter and mix well. Ferment the batter overnight or for at least 8-10 hours, allowing it to rise.

2. Potato Filling Preparation:

· Heat oil in a pan over medium heat.

· Add mustard seeds and cumin seeds. Once they start spluttering, add curry leaves and green chili. Sauté for a few seconds.

· Add the chopped onions and sauté until they turn translucent.

· Add turmeric powder and salt. Mix well.

· Add the mashed potatoes and mix thoroughly with the spices. Cook for a few minutes until the flavors are well combined. Remove from heat and set aside.

3. Making Masala Dosai:

· Heat a non-stick or cast-iron dosai pan or griddle on medium heat.

· Pour a ladleful of dosai batter onto the center of the pan and spread it out in a circular motion to form a thin, round dosai.

· Drizzle a little oil or ghee around the edges of the dosai and on top.

· Cook until the bottom side turns golden brown and crispy.

· Spread a spoonful of the potato filling on one half of the dosai.

· Gently fold the dosai in half, covering the filling.

· Remove the dosai from the pan and serve hot with coconut chutney and sambar.

Special Notes (heating/freezing/cooking techniques):

Usually, mashed potatoes are used as the stuffing, along with onions, mustard seeds, curry leaves, turmeric, and other seasonings. Typically, the masala dosa is served with coconut chutney, sambar (a vegetable stew made with lentils), and occasionally a hot tomato chutney. Rice and urad dal, a kind of lentil, must be separately soaked and ground to make the masala dosa batter. After overnight fermentation, the batter is what gives the dosa its distinctively sour flavor. Before the dosa is folded over, the potato filling is put on one side of the thinly spread, fermented batter over a hot griddle or tawa. The masala dosa has gained widespread acclaim and established itself as a standard in South Indian cooking. Although it is typically eaten for breakfast or brunch, it may also be served for lunch or supper. The tasty potato filling, crisp texture, and complimentary chutneys make the dosa a favorite among food lovers all over the world.

You tube Videos: Masala Dosa Recipe https://www.youtube.com/watch?v=PFG1aeYgi7c

References: https://www.vegrecipesofindia.com/masala-dosa-recipe-how-to-make-masala-dosa-recipe/ https://www.indianhealthyrecipes.com/masala-dosa-recipe/