INDIAN STREET FOOD, MASALA DOSA, PAPER DOSA, INDIAN CUISINE, INDIAN FOOD, Asian Street Food, Dosa or Masale Dose is a variant of the popular South Indian Food, dosa. It is made from rice, lentils, potato, methi, 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.In South India preparation of masala dosa varies from city to city.[ Masala dosa was ranked number 4 on the list of 10 foods to try before you die, compiled by US newspaper The Huffington Post.Masala dosa is stuffed dosa. There are two parts: 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 fermented batter is used to make dosa. The stuffing is made from boiled potatoes with a seasoning of mustard seeds and garnishing of grated coconut, coriander, and lemon juice.\r
Ingredients[\r
Rice, husked black gram, mustard seeds, fenugreek seeds, salt, vegetable oil, potatoes, onion, green chillies, curry leaves, turmeric.\r
Dosa is a fermented crepe made from rice batter and black lentils. It is a staple dish in South Indian states of Tamil nadu, Andhra Pradesh, Karnataka, Kerala and Telangana. It is also popular in other parts of India, and other countries like Sri Lanka, Mauritius, Myanmar, Nepal, Bangladesh, Malaysia and Singapore.\r
History\r
Dosa is indigenous to South India; its ex 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.[2] According to P. Thankappan Nair, dosa originated in the Udupi town of present-day Karnataka.\r
In popular tradition, the origin of dosa is linked to Udupi, probably because of the dishs 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.[ A recipe for dosa (as dosaka) can be found in Manasollasa, a 12th century Sanskrit encyclopedia compiled by Someshvara İ, who ruled from present-day Karnatak\r
Dosa making\r
A mixture of rice and urad dal (ulundu) that has been soaked in water is ground finely to form a batter. The proportion of rice to lentils is basically 4:1 or 5:1. The batter is allowed to ferment overnight. After the overnight fermentation, 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 served usually with chutney and sambar. The mixture of urad dal and rice can be replaced with highly refined wheat flour or semolina.\r
\r
Dosa can be stuffed with fillings of vegetables and sauces to make a quick meal. They are typically served with a vegetarian side dish which varies according to regional and personal preferences. Common side items are:\r
\r
Sambar\r
Wet chutney: examples include coconut chutney (a semisolid paste made up of coconut, dal (lentils), green chilli and mint or coriander)\r
Dry chutney (podi): a powder of spices and desiccated coconut\r
Indian pickles.\r
\r
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 Preparation: 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 minut. Indian Street Food, Masala dosa, Paper Masala Dosa, Asian Street Food. भारतीय व्यंजनों, भारतीय खाद्य
Ingredients[\r
Rice, husked black gram, mustard seeds, fenugreek seeds, salt, vegetable oil, potatoes, onion, green chillies, curry leaves, turmeric.\r
Dosa is a fermented crepe made from rice batter and black lentils. It is a staple dish in South Indian states of Tamil nadu, Andhra Pradesh, Karnataka, Kerala and Telangana. It is also popular in other parts of India, and other countries like Sri Lanka, Mauritius, Myanmar, Nepal, Bangladesh, Malaysia and Singapore.\r
History\r
Dosa is indigenous to South India; its ex 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.[2] According to P. Thankappan Nair, dosa originated in the Udupi town of present-day Karnataka.\r
In popular tradition, the origin of dosa is linked to Udupi, probably because of the dishs 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.[ A recipe for dosa (as dosaka) can be found in Manasollasa, a 12th century Sanskrit encyclopedia compiled by Someshvara İ, who ruled from present-day Karnatak\r
Dosa making\r
A mixture of rice and urad dal (ulundu) that has been soaked in water is ground finely to form a batter. The proportion of rice to lentils is basically 4:1 or 5:1. The batter is allowed to ferment overnight. After the overnight fermentation, 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 served usually with chutney and sambar. The mixture of urad dal and rice can be replaced with highly refined wheat flour or semolina.\r
\r
Dosa can be stuffed with fillings of vegetables and sauces to make a quick meal. They are typically served with a vegetarian side dish which varies according to regional and personal preferences. Common side items are:\r
\r
Sambar\r
Wet chutney: examples include coconut chutney (a semisolid paste made up of coconut, dal (lentils), green chilli and mint or coriander)\r
Dry chutney (podi): a powder of spices and desiccated coconut\r
Indian pickles.\r
\r
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 Preparation: 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 minut. Indian Street Food, Masala dosa, Paper Masala Dosa, Asian Street Food. भारतीय व्यंजनों, भारतीय खाद्य
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