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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 ...
The first major Udupi restaurant owner, K. Krishna Rao, began his career in food service as an attendant in ceremonies held by the Sri Krishna Temple, wherein food was served to gatherings of the temple staff and pilgrims. [13] In 1922, he moved to Madras and joined Sharada Vilas Brahmins Hotel in George Town as a kitchen servant. [13]
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The New Woodlands Hotel is a Udupi-style vegetarian restaurant in Chennai, India. [1] [2] Established in 1938 by Kadandale Krishna Rao, it is considered to be a pioneer in popularizing Udupi cuisine in the city. Since then, a large number of imitations and namesake Woodlands hotels have been established in various parts of Chennai.
Dosa: A fermented crepe or pancake made from rice batter and black lentils, [12] it is indigenous to and is a staple dish in the South Indian states of Andhra Pradesh, Karnataka, Kerala, and Tamil Nadu, as well as being popular in Sri Lanka. Dosa is also popular in Singapore, [13] where the name thosai is more common, [14] and in Myanmar as toshay.
Dosa with chutney and sambar with sauteed potato filling in a restaurant Dosa served with sautéed potatoes. 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 ...
Central Tiffin Room (CTR) or Sri Sagar Hotel is a heritage restaurant in northwest Bangalore established in the 1920s by Y.V. Subramanyam. It is notable for its Masala Dosas that come in butter and non butter variants. It is situated at the 7th Cross Road corner of Margosa Road, Malleshwaram, opposite to the Malleshwaram Grounds. [1]
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.