Masala Dosa

 

1 Masla dosa basically is a South Indian Dish taken either as break fast or full meal. Now days this dish is very popular all over India as well as in many parts of the world. The masala dosa contain lot of carbohydrate and protein. It can safely be termed as Global Dish

 

The masala dosa is known by different names, in Kannad it is known as Dosay, where as in Konkai it is named as Pollo.The Tamil Nadu people call it by Dosai where as In Malayalm it is popular by the name Dosha. In Telengana region it is know as Dosa or Mina pattu, the Marathis call it by Ghavan or Dheerda. However it has become such an integral part of our food that in any part of the country by simply asking for Dosa, it is understood by every individual

 

2 Ingredients Used For Making Dosa

Basmati rice, para boiled rice and urad dal are used to prepare dosa. The rice and dal are soaked over night in water, then in the morning, first grinded separately; again grinded rice and dal are mixed together and grinded to make fine paste. It is then allowed to ferment for 6-8 hrs to get sour taste, this pasti is the” batter” used to make dosa.

 

The potato masala is specially prepared to fill inside the dosa, hence it is known as masala dosa, for making dosa, traditional flat tawa or non stick tawa is used, the tawa is heated, water is sprinkle and dosa is spread, little quantity of oil is brushed to finish, samber dal, coconut chutney, lal (Red) chutney and rassam are main constituents of the dosa.

 

With the change in time, fine quality of white wheat known as Maida is used in place of rice and dal, this type of dosa is known as Maida dosa. Semolina is used to prepare Rawa dosa.

 

                                   Varities of Dosa

 

Now a days, in Restaurants Dosa is prepared in many varieties, few are enlisted below

 

Egg dosa;         Eggs are used as a filler

 

Onion dosa:      Onions are finely chopped and fried, used as a filer

 

Butter dosa:      Butter is used to finish the dosa

 

Roasted dosa:  Dosa is prepare as fine as paper and make it crisp

 

Paper dosa;      Dosa is prepared like paper length of such dosa is about two feet              

                        

Green dosa:     Green peas, coriander leaves and lot of green vegetables

                         Used with the potato in masala

Chaw dosa;      It is on the Chinese pattern, nuddles are used as filer

Rawa dosa:      Semolina is used in place of rice and dal, no fermentation

                         Is required

Wheat dosai:    Dosa is prepared from maida in place of rice and dal

 

In short dosa can be prepared in lot of variety, even mince meat, chicken and fish can also be used as a filer, however the traditional  macula dose is the most popular variety and available every where.