This simple and easy dish fits well at any time of the meal
Dosas, as one hears this name, a big platter of crispy, crunchy, baked crepe comes to mind filled with potato masala and served with sambar and chutneys. A basic masala dosa is filled with essential nutritioned lentils like urad and chana and with the benefits of curry leaves. The crispy crepes are made with different proportions of rice, beaten rice and lentils (majorly urad dal) paste (batter) fermented overnight. This dish contains the same nutrition as a whole meal of dal, rice and vegetable curry and tastes heavenly. This South Indian Recipe is found in variations all over the country and is also called with different names. There are varieties of dosas available these days apart from the basic rice and dal one. People keep experimenting with other lentils and flours like ‘Rawa Dosa’, ‘Ragi Dosa’, ‘Moong Dal Dosa’ and many more.
Tracing the origins of the delicious crunchy crepes
Masala Dosa is a variation of popular South India Dosa /Dosai/Dosey which originated from the Tuluva Udupi cuisine of Karnataka. Dosa is believed to be invented in the process of a Brahmin Adiga (cook) who tried to commit a sin. In the earlier days, Brahmins were not allowed to consume any kind of alcohol, so he tried to ferment his own rice but was unsuccessful. So he poured the fermented rice on a pan and there a crispy crepe was successfully made. The name given was 'Dosha', as ‘Dosha’ in Kannada means sin and this dish was an invention from sins. Later the name assigned was Dosa. Another story narrates that Someshvara-III, one of the kings of Mysore was the inventor of Masala Dosa. Wherever the recipe got invented, the fact that matters is, this dish is loved all over the country whether Southern or the Northern part.
Method Of Preparation:
For the Batter-
For the Stuffing-
For the Crepes-
Masala Dosa is a healthy breakfast recipe and when served with generous amounts of ghee, it leaves the taste buds with a soulful feeling.