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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 ...
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 ...
A combination of chana masala (spicy chick peas) and fried bread called bhatura (made of maida flour), [8] different varieties of bhature are available, such as aloo bhatura (filled with boiled potato) and paneer bhatura (filled with paneer). Pictured at top is chana masala, and bhatoora is below. Chole Kulche
A new venue, Masala Mantra Indian Bistro, is in the old Zaxby’s location and will be the island’s only Indian restaurant when it makes its Lowcountry debut Wednesday at lunch.
Aloo tikki: Patties of potato mixed with some vegetables fried: Vegetarian Aloo tuk: double fried potatoes tossed in spices: Vegetarian Aloo matar: Potatoes and peas in curry: Vegetarian Aloo kulcha: Mildly leavened flatbread stuffed with potatoes: Vegetarian Aloo methi: Aloo methi is a North Indian dish made with potatoes (aloo) and fenugreek ...
Udupi cuisine comprises dishes made primarily from grains, beans, vegetables, and fruits. The variety and range of dishes is wide, and a hallmark of the cuisine involves the use of locally available ingredients. The famous dosa (thick crisp pancakes, plain or masala when stuffed with potatoes) is said to have originated from this cuisine. [3]
The word dum translates to as steam-cooked or slow-cooked, while aloo means potato. [1] It is a part of the traditional Kashmiri Pandit cuisine, [2] [3] from the Kashmir Valley, in the Indian state of Jammu and Kashmir. Dum aloo is cooked widely in India and Pakistan. [4] There are also Banarasi and Bengali variations. [1]
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