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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 ...
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Name Image Description Vegetarian/ Non-Vegetarian Dish Type ananas menaskai pineapple cooked in Jaggery and tamarind gravy vegetarian Attu: Several types are made with several type of flours including rice flour, urad dal,semolina and wheat flour. This is the name of it in Andhra Pradesh which is also called Dosa. Attu is coarse than Dosa ...
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 ...
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.
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Masala dosa is a part of Udupi cuisine. The origin of this cuisine is linked to Krishna Matha (Mutt). Lord Krishna is offered food of different varieties every day, and there are certain restrictions on ingredients during Chaturmasa (a four-month period during the monsoon season).
The Adigas trademarked the Vidyarthi Bhavan name in 2008, and ten years later sued two restaurants with similar names. [ 4 ] Vidhyarthi Bhavan celebrated its 75th anniversary in 2018 with a silver jubilee celebration and by releasing a coffee table book, and India Post released a special postal cover and stamp the same year.