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Masala dosa (Kannada: ಮಸಾಲೆ ದೋಸೆ, masāle dōse y) 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 ...
Masala Dosa: Dosa with masala and potato. Vegetarian: Breakfast Nandu omelette: an omelette with pieces of crab and spices: Non-Vegetarian Obbattu (holige, bobbattu, pooran-poli) A stuffed (moong gram dal and jaggery or coconut poornam) paratha. Dish native to South and West India in the states of |-
The famous dosa (thick crisp pancakes, plain or masala when stuffed with potatoes) is said to have originated from this cuisine. [ 3 ] Following the tradition of chaaturmasa vrata , which is a restriction of certain food ingredients in a certain period or season, may have led to the innovation of a variety of dishes in Udupi cuisine.
The following other wikis use this file: Usage on bn.wikipedia.org মশলা ধোসা; Usage on fa.wikipedia.org ماسالا دوسا; Usage on ms.wikipedia.org
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 ...
Dosa is the anglicised name of a variety of South Indian names for the dish, for example, dosai in Tamil, dosey in Kannada, and dosha in Malayalam. The standard transliterations and pronunciations of the word in various South Indian languages are:
Masala (spice), any of the many spice mixes used in the cuisine of the Indian subcontinent Masala chai, a flavored tea beverage; Masala incense, Indian incense using a spice mix; Masala dosa, an Indian dish; Garam masala, a hot Indian spice mix
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.