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Masala dosa (Kannada: ಮಸಾಲೆ ದೋಸೆ, masāle dōse) is a dish of South India originating in the town of Udupi, Karnataka. [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 ...
A recipe for dosa can be found in Manasollasa, a 12th-century Sanskrit encyclopedia compiled by Someshvara III, who ruled from present-day Karnataka. [5] The dosa arrived in Mumbai with the opening of Udupi restaurants in the 1930s. [6] After India's independence in 1947, South Indian cuisine became gradually popular in North India.
An uttapam (or uthapam, uttappam, etc.) is a type of dosa from South India.Unlike a typical dosa, which is crisp and crepe-like, an uttapam is thicker, with toppings.The name is derived from the Tamil words appam and utthia or uttria, meaning "poured appam", because appam is cooked in a round-bottom pan, whereas utthia-appam is cooked on a flat skillet.
Dosa is a type of pancake made from a fermented batter. It is somewhat similar to a crepe but 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. Masala dosa is served hot along with sambar, stuffed with potato masala (aloo masala) or paneer masala and ...
South Indian cuisine, also known as Dravidian cuisine, includes the cuisines of the five southern states of India—Tamil Nadu, Andhra Pradesh, Karnataka, Kerala and Telangana—and the union territories of Lakshadweep, and Pondicherry. There are typically vegetarian and non-vegetarian dishes for all five states.
Vada, vadai, wada, bara, or bora is a category of savoury fried snacks native to India. Vadas can be described variously as fritters, cutlets, or dumplings. [7] [8] Vadas are sometimes stuffed with vegetables and traditionally served with chutneys and sambar.
Dosa – fermented crêpe or pancake made from rice batter and black lentils. It is a staple dish in South Indian states of Karnataka, Tamil Nadu, Andhra Pradesh and Kerala. Masala dosa – dosa stuffed with fried potato, spices and onions; Benne dose – type of dosa which traces its origin from the city of Davangere in Karnataka.
Uthappam is a dosa-based dish that is slightly thick, fluffy, and soft. It can be made from regular idli/dosai batter. It can be made from regular idli/dosai batter. Puttu is a steamed, layered, cylindrical cake made from flour or rice.