Masala Dosa Making | Street Food India.

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Masala Dosa Making.

Masala Dosa is a fermented crepe made from rice batter and black lentils(dosa) stuffed with many vegetables and mushed potatoes inside (masala). It is a staple dish in South Indian states of Tamil nadu, Andhra Pradesh, Karnataka, Kerala and Telangana. It is also popular in other parts of India, and other countries like Sri Lanka, Mauritius, Myanmar, Nepal, Bangladesh, Malaysia and Singapore.

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History of Dosa.

Food etymology and history say, Masala Dosa is indigenous to South India. Its exact birthplace in that region is a matter of conjecture. According to food historian K. T. Achaya, dosa (as dosai) was already in use in ancient Tamil country around the 1st century AD, as per references in the Sangam literature. According to P. Thankappan Nair, dosa originated in the Udupi town of present-day Karnataka.

In popular tradition, the origin of dosa is linked to Udupi, probably because of the dish’s association with the Udupi restaurants. Also, the original Tamil dosa was softer and thicker. The thinner and crispier version of dosa, which became popular all over India, was first made in present-day Karnataka. A recipe for dosa (as dosaka) can be found in Manasollasa, a twelvth century Sanskrit encyclopedia compiled by Someshvara III, who ruled from present-day Karnataka. The concept of stuffing dosa with masala inside came into tradition later on.

Different Names of Dosa.

There are many varieties of Masala Dosas prepared in India for breakfast. The simplest one is made with ground tomatoes and seasoning. Usually, Dosa is known by several names. The standard transliterations and pronunciations of the word in various South Indian languages are as follows: dosé, dosai, dhosa, dosey, dosay, doza, dozé, dozai, dhoza, dozey, dozay, thosa, thosé, thosai, thhosa, thosey, thosay, thoza, thozé, thozai, thhoza, thozey and thozay. Masala Dosa with chutney and sambar traditionally served in banana leaf.

Nutritional Benefits and Information.

Masala Dosa, a common breakfast dish and street food – is high in carbohydrates, and contains no sugar or saturated fats. As its constituent ingredients are rice and urad dal (Vigna mungo), it is also a source of protein. The fermentation process increases the vitamin B and vitamin C content. There are also instant mix products for making dosa, with somewhat lower nutritional benefits. Masala Dosa is considered a high glycemic index food and should be avoided by diabetics. Masala Dosa is high in fat but are considered low in calorie.

Dosa Making Procedure.

Preparing masala dosa is easy. A mixture of rice and black grams (ulundu) that has been soaked in water is ground finely to form a batter. Some add a handful of fenugreek seeds soaked along with the rice. The proportion of rice to lentils is generally 4:1 or 5:1. The batter is allowed to ferment overnight. After the overnight fermentation, the batter is mixed with water to get the desired thickness.

The batter is then ladled onto a hot tava (griddle) greased with oil or ghee (clarified butter). It is spread out evenly with the base of a ladle or bowl to form a pancake. A dosa is served hot, either folded in half or rolled like a wrap. It is also usually served with chutney and sambar. The mixture of black grams and rice can be replaced with highly refined wheat flour or semolina.

Steps to make – Rice batter is poured on a tava griddle; then the batter is spread uniformly; after that it is cooked for some time till it turns crispy in texture. Masala Dosa is stuffed dosa. There are two parts: the dosa and the stuffing. The dosa is made in the usual way by soaking rice and lentils overnight in water and then grinding it to a batter. The fermented batter is used to make dosa. The stuffing is made from boiled potatoes with a seasoning of mustard seeds and garnishing of grated coconut, coriander, and lemon juice.

Types of Masala Dosa.

There are many variants of Masala Dosa. Mysore Masala Dosa has a red chutney made from red chillies, onion and, garlic applied to the inside of the dosa before placing the potato stuffing on top of it. Paper Masala Dosa’s dosa crepe is made much crispier. Madras special Masala Dosa is made club-sized. MTR Masala Dosa is made of MTR spicy masala.

Masala Dosa Serving.

Masala Dosa is usually served with coconut chutney, sambar and ghee (clarified butter). Masala Dosa can be stuffed with fillings of vegetables and sauces to make a quick meal. They are typically served with a vegetarian side dish which varies according to regional and personal preferences. Common side items are:- Sambar; Wet chutney (like coconut chutney -a semisolid paste made up of coconut, lentils), green chilli and mint or coriander. There are variety of chutneys served along with Masala Dosa.

Dry chutney (podi or molagapodi) is a powder of spices and sometimes desiccated coconut. Sometimes Indian pickles are also served.