A crispy, rice-batter crepe encases a spicy mix of mashed potato, which is then dipped in coconut chutney, pickles, tomato-and-lentil-based sauces and other condiments. It’s a fantastic breakfast food that’ll keep you going till lunch, when you’ll probably come back for another.
Masala Dosa
is a type of pancake-crepe made from a fermented batter. 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 and chutney. It can be consumed with idli podi as well
History
Dosa is indigenous to South India; its exact birthplace in that region is a matter of conjecture.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. According to P. Thankappan Nair, dosa originated in the Udupi town of present-day Karnataka.
In popular tradition, the origin of dosa is linked to Udupi, probably because of the dish's association with the Udupi restaurants.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. 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.
Related foods[edit]
- 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
Masala Dosa Recipe
Masala dosa is fermented crepe with stuffing of mashed potato and served with coconut chutney and sambar. Learn how to make South Indian masala dosa. This is a simple masala dosa recipe.
Ingredients:- Dosa shell:
1 1/2 cups rice
1/2 cup urad dal
salt to taste
Oil
Masala Filling:
2 large potatoes
1 medium onion (chopped)
1/2 teaspoon yellow split peas
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
1-2 green chili
1 tablespoon oil
salt to taste
How to make masala dosa- Dosa shell: Separately soak rice and urad dal at least 6 hour or overnight in water.
- Grind to paste.
- Mix together, add salt with water to make batter.
- Leave in room temperature overnight.
- Mix onion and chilies to the thin batter.
- Heat pan or griddle with little ghee or oil.
- Spread the mix on pan in circular motion to make thin Dosa.
- Cook on both the sides, if desired.
- Masala Filling (Spicy Filling): Heat oil. Add mustard seed, peas, onions and spice.
- Fry for about 5 minutes on medium heat or/until onions are turned into golden brown
- Add potatoes and mix and cook some more.
- Add filling inside dosa shell and roll. Serve hot with chutney
Hi. I’m Designer of Blog Magic. I’m CEO/Founder of ThemeXpose. I’m Creative Art Director, Web Designer, UI/UX Designer, Interaction Designer, Industrial Designer, Web Developer, Business Enthusiast, StartUp Enthusiast, Speaker, Writer and Photographer. Inspired to make things looks better.
0 comments:
Post a Comment