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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 ...
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.
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 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, dōsaë in Tulu, and dosha in Malayalam. The standard transliterations and pronunciations of the word in various South Indian ...
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
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.
Davangere benne dose or dosey, dāvaṇagere beṇṇe dōse) or butter dosa is a type of dosa which traces its origin to the city of Davanagere in Karnataka, India. The term " benne dose " in Kannada means simply "butter dosa."
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.