One of South India’s favourite breakfast dishes – the dosa has its own day of celebration which is on March 3 – World Dosa day.
Plain dosas are just dosa only eaten with sambar and/or chutney. Masala dosas are dosas that have a yellow-coloured masala stuffed inside, made of potatoes, onions, and the like. The masala dosa has various types, depending on which city or state it comes from.
The Mysore Masala Dosa comes with coconut or mint chutney laid inside of the dosa along with the masala; Benne Masala Dosa comes from Devanagere in Karnataka and is served with luscious amounts of butter and a potato filling called Palya. There’s also the vegetable masala dosa which comes with an arrangement of peas, cauliflower, carrots, beans and cabbage for the masala bhaji. Another popular type of masala dosa is the Rava (semolina) masala dosa.
A recipe for this dish can be found in the 12th century Sanskrit text “Manasollasa”, compiled by the Chalukya ruler Someshvara III who ruled over a part of Karnataka. So the dosa became famous and an important part of the Tuluva Mangalorean Udupi cuisine of South India. According to KT Achaya in his book, The Story of our Food, Dosa as Dosai was already around in the 1st century AD in ancient Tamil country.
Swiggy recently released a report that shows how popular the dosa is – with a whopping 29 million ordered over 12 months.
Read the full story that first appeared in Money Control here:
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