Masala dosa

For the French band, see Masaladosa.

Masala dosa (Tamil: மசாலா தோசை, Kannada: ಮಸಾಲೆ ದೋಸೆ, masāle dōsey/dōsai) is a dish of South India. The dish was popularized in Madras during the 1940s by restaurateur K. Krishna Rao, who is also regarded as creator of it.^[1][2][3] While there is variation in the recipe from town to town,^[4] the basic recipe typically starts with a fermented batter of parboiled rice, poha, and various legumes (black gram, pigeon peas, chickpeas), and incorporates various spices for flavour, such as fenugreek and dry red chilli. Traditionally served with potato curry, chutneys, and sambar, it is a common breakfast item in South India,^[5] though it can also be found in many other parts of the country^[4][6] and overseas.^[7][8] One common variant is the paper masala dosa, which is made with a thinner batter, resulting in a crisper, almost paper-thin final product.

Masala dosa

Masala dosa with chutney, sambar and potato curry
Type	Dosa
Course	Chutney, sambar, potato curry
Region or state	South India
Serving temperature	Hot
Main ingredients	Fermented batter of rice and various legumes (black gram, pigeon pea, chickpea), various spices (fenugreek, red chili)
Variations	rava masala dosa, onion masala dosa, paper masala dosa
Media: Masala dosa

Preparation

The dosa is made by soaking rice and lentils overnight in water and then grinding them into a batter. The batter is fermented overnight. To make the dosa the batter is spread on a hot tava using a ladle or a bowl. It is pan-roasted until crispy and served with potato curry, chutneys or sambar.

Variations

• 
  Paper masala dosa
• 
  Madras special masala dosa
• 
  Masala dosa
• 
  MTR masala dosa