The classic Masala Dosa/ Masaldosa is a variation of the popular South Indian breakfast food, the dosa. It is made using a batter of ground rice, fenugreek seeds/methi and black lentils with spicy potato and green peas stuffing.Any combination of vegetables can be used as a filling.
It has its origins in Tuluva Mangalorean cuisine of Karnataka, in South India.
Table of Contents
Why is it called Masala Dosa?
Masala dosa is stuffed dosa.
The two parts of the Masala dosa are the dosa/Indian crepe and the masala/stuffing.
- The dosa is prepared in the usual way by soaking rice and lentils overnight in water and then grinding it to a batter.
- The masala/Bhaji/ stuffing is made from boiled potatoes, green chilies and Indian spices .This preparation is then seasoned with mustard seeds and garnished with grated coconut, coriander, and lemon juice.
What are the ingredients in Masala Dosa?
For the Dosa
For the Masala/Bhaji/Stuffing
- Green Chilies
- Vegetables (of one’s choice- optional)
- Cumin seeds
- Mustard seeds
- Curry Leaves (for seasoning)
- Cilantro/Coriander leaves
- Lemon juice (for garnish)
- Coconut gratings (for garnish)
Masala Dosa Recipe
- Amount Per ServingCalories925
- % Daily Value *
- Total Fat 16g 25%
- Saturated Fat 13g 65%
- Sodium 913mg 39%
- Potassium 4303mg 123%
- Total Carbohydrate 179g 60%
- Dietary Fiber 30g 120%
- Sugars 29g
- Protein 24g 48%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
How do you eat masala dosa?
- Indian food is traditionally eaten with our hands
- Tear a small piece of dosa from one edge and dip it in the chutney or sambar that accompanies the dosa, and then eat it.
- While eating masala dosa since the filling is in the center of the dosa, wrap the dosa around some masala/bhaji/filling and then eat it as is, or you can dip the same in the chutney or sambar that accompanies the masala dosa and then eat it.
What does Dosa taste like?
Crispy Plain Dosa is a thin, crisp crepe or pancake. It has a slight tangy taste due to the fermentation, and is savory rather than sweet.
Without the filling, on its own it’s called ‘plain dosa‘ that can be eaten with chutney, sambar or a variety of vegetable curries. With filling it is called Masala Dosa and can be eaten just with the filling, or it Dosa can be layered like a pizza with toppings called Uthappam & can be eaten as such or with curries.Masala Dosa is very appetizing and flavorful.
Why is my Dosa not crispy?
Add half a cup of poha/flattened rice if you’d like your dosa slightly crispy. Even adding brown sugar to the batter just before it is ready to be poured make sit crispy and brown.
List of my Dosa Recipes
The Bottom Line
Dosa has had many variations over time but among them, the most popular remains the plain dosa and masala dosa. The dosa’s unplanned role as culinary ambassador is fast catching up in the western world too and is proved by the fact that there is a wave of South Indian restaurants popping up in every major city around the world.
You can have dosa for breakfast, brunch, lunch or even dinner since it is easily digestible, low on calories and extremely appetizing! With all the knowledge you acquired from this post on making Masala Dosa from scratch are you going to give my Masala Dosa recipe a try?
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