A Masala Dosa makes a Great Meal
Though the name dosa brings to mind the southern region of India, today, it is popular throughout the country. Very similar to a crepe in appearance, it is made from a batter that is fermented before cooking. The main ingredients used to make the batter for this mouth-watering dish are rice and black gram ground together.
Origin
The exact birthplace of the masala dosa recipe is a matter of conjecture though some historians claim that the Dosa originated in Udupi in Karnataka. Some historians also claim that the recipe was in use in the ancient Tamil country around the 1st century AD, and is referred to in the Sangam literature. While at one time, one thought that it was necessary to be skilled to make dosa, but tips on the internet make everyone perfect today.
Nutritional Value
Masala dosa is high in carbohydrates but contains no added sugars or saturated fats and is also a good source of protein. The fermentation process in a masala dosa recipe increases the vitamin B and vitamin C content. With people becoming busier by the day, the market is flooded with instant dosa mix products that contain higher amounts of rice.
A typical dosa is made from a mixture of rice and black gram in a proportion of 4:1 or 5:1 soaked in water and ground finely to form a batter. Often a handful of fenugreek seeds is soaked along with the rice. The mixture of black grams and rice can be replaced with highly refined wheat flour or semolina. An Uttapam recipe uses the same batter too.
How to Serve
While many like to have a plain dosa but it can be served with:
- Fillings of vegetables and sauces.
- Sambar.
- Chutney made of coconut, Idli podi or milagaipodi which is a powder of chili with spices and sometimes desiccated coconut, mixed in sesame or groundnut oil or
- ghee
- Indian pickles
Variations of the Dosa
Masala Dosa Recipe come in varieties. In fact nowadays even fusion dosa like Chinese dosa, cheese dosa, paneer dosa are becoming popular. However, the original kinds included
- The one stuffed with a filling of potatoes is the masala dosa.
- A Mysore masala is the spicier version of it.
- Sada or plain is without filling.
- Paper dosa is a thin and crisp version.
- Rava dosa using semolina.
Fun Facts
The Dosa batter is not only used to make crispy dosas. Several other interesting and popular foods are made with it for which further fermentation is allowed, which makes the batter collect more probiotics. The batter can be used to make:
- Idli or a bland Dosa on the first day
- paper Dosa on the second day
- On the third day for ‘Utthappam.'
- ‘Kulipanniyaram' a fried delicacy on day four.
The Dosa leftovers are shredded and called ‘Pitchu Dosai', and sometimes bread pieces are dipped in the batter are steamed and called ‘Bread Dosai.' So there we are with the variations that in north India may be unknown, but if you have been wondering what to do with all that batter, just use it up to make these dishes.
