Top 10 Interesting Facts About Masala Dosa

10 interesting facts about Masala dosa

1. Masala dosa is a South Indian dish that originated in the town of Udupi in Karnataka. It is a type of dosa, which is a crepe made from fermented rice and lentil batter.
2. Masala dosa is stuffed with potato masala, which is a spiced and savory potato filling. The potato masala is made with boiled potatoes, onions, ginger, green chilies, curry leaves, mustard seeds, cumin seeds, turmeric, asafoetida and coriander leaves.
3. Masala dosa is usually served with coconut chutney and sambar. Coconut chutney is a dip made from grated coconut, green chilies, ginger, roasted gram, curry leaves and mustard seeds. Sambar is a lentil-based vegetable stew with tamarind and spices.
4. Masala dosa is a wholesome meal in itself as it provides carbohydrates from rice and potatoes, protein from lentils and urad dal, fiber from vegetables and healthy fats from coconut and oil.
5. Masala dosa is a popular breakfast dish in South India, but it can also be eaten as a snack or a light meal. It is widely available in restaurants and tiffin centres across India and abroad .
6. Masala dosa has many variations depending on the region, the restaurant and the personal preference. Some of the common variations are paper masala dosa, which is very thin and crisp; rava masala dosa, which is made with semolina instead of rice; onion masala dosa, which has sliced onions added to the batter; Mysore masala dosa, which has a spicy red chutney spread on the dosa; and cheese masala dosa, which has grated cheese added to the potato masala.
7. Masala dosa is considered to be one of the best vegan dishes in the world by PETA. It is also gluten-free as it does not contain any wheat or other grains. However, some restaurants may use butter or ghee to cook the dosas, so vegans should check before ordering.
8. Masala dosa is easy to make at home with some preparation and practice. The key steps are soaking the rice and lentils overnight, grinding them into a smooth batter, fermenting the batter for 8 to 12 hours, making the potato masala, heating a griddle or tawa, spreading the batter thinly and evenly on the griddle, placing some potato masala on one half of the dosa, folding the other half over it and serving hot with chutney and sambar.
9. Masala dosa is rich in flavor and aroma due to the use of various spices and herbs. Some of the common spices used are mustard seeds, cumin seeds, fenugreek seeds, turmeric, asafoetida, curry leaves and coriander leaves. These spices not only enhance the taste but also have many health benefits such as aiding digestion, boosting immunity, reducing inflammation and fighting infections.
10. Masala dosa is a versatile dish that can be paired with different accompaniments or toppings. Some of the popular ones are tomato chutney, peanut chutney, mint chutney, garlic chutney, onion sambar, vegetable sambar, coconut milk sambar, paneer masala, mushroom masala, vegetable korma and kurma.