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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 |-
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.
Given the history of the area, local cuisine is a fusion of many cultures. Dosas made like crepes with meat and cheese instead of masala are an example. Chaiyos (a kind of Vietnamese spring roll made from rice flour) also appear in local restaurants. Vindaloo is different than in Goa (a result of the area’s Portuguese past).
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.
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 ...
Popular amongst them are Sri. Guru Kottureshwara Benne Dosa Hotel, Gayathri Benne Dosa Hotel, Vasantha Benne Dosa Hotel, etc., As there are no patent issues anybody can make Benne Dosa and sell it. Benne Dosa or Davanagere Benne Dosa is a popular food item in many hotels across Karnataka. What really matters is the taste.
The restaurant features a limited menu of South Indian breakfast items and is known for keeping its decor and food as close to its original state as possible. [3] It is particularly noted for its crispy and buttery masala dosa , considered its signature dish.