Masala dosa

Masala dosa, also known as masale dose or masaldosa, is a cherished South Indian dish originating from the Tuluva Mangalorean cuisine of Karnataka. It offers a delightful variation on the traditional dosa, made from a batter of rice, lentils, potatoes, fenugreek (methi), and curry leaves. Typically accompanied by chutneys and sambar, masala dosa has won hearts not only in South India but across the country and even internationally. Interestingly, the preparation of masala dosa can vary significantly from city to city within South India.

Here's how you make masala dosa: First, you prepare the dosa batter by soaking rice and lentils overnight. After soaking, grind them to a smooth consistency. The stuffing, made from boiled potatoes, is seasoned with mustard seeds and garnished with grated coconut, coriander, and a splash of lemon juice. Key ingredients for making masala dosa include rice, husked black gram, mustard seeds, fenugreek seeds, salt, vegetable oil, potatoes, onions, green chilies, curry leaves, and turmeric.

What makes masala dosa special is its structure: the dosa itself forms a crispy, golden shell, while the flavorful potato stuffing adds a delicious contrast. This dish has become a favorite among food lovers for its unique taste and versatility.