Masala dosa is a variation of the popular South Indian dosa, which has its origins in Tuluva Mangalorean cuisine of Karnataka. DOSA made from rice, lentils, potato, fenugreek, ghee and curry leaves, and served with chutneys and sambar. It is popular in South India, it can be found in all other parts of the country and overseas.
In South India, preparation of masala dosa varies from city to city. There are variations in Masala dosa like Mysore masala dosa, Rava masala dosa, Onion masala dosa, Paper masala dosa, Cheese masala dosa etc.
Masala dosa is stuffed dosa. The two parts are 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 batter will be fermented overnight to make the dosa soft from inside and crispy texture outside. The stuffing is made from boiled potatoes with a seasoning of mustard seeds and garnishing of grated coconut, pinch of turmeric & hing powders, coriander leaves, and lemon juice.
