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Topic: Masala Dosa

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	Masala Dosa-Print (Site not responding. Last check: 2007-10-21)
		"Masala Dosa" is a popular South Indian tiffin item.It is quite heavy as the masala stuffed in it is made of potatoes(rich in carbohydrates).
		Step 11:After one side is cooked, turn the dosa and add 1 tsp of oil to cook the other side.
		of masala on this side and spread it,fold the dosa into half and cook for 30 seconds on both sides.
	www.recipes-indian.com /article.php?id=21&act=print (414 words)

	Taste: Flipping for the dosa
		The dosa's popularity in India blossomed mostly because it was the perfect dish to serve a house full of hungry children, uncles, aunts, cousins, second cousins and so on.
		The Dosa Hut was a change from most Indian restaurants, which favored the meaty and heavily sauced dishes of north Indian cuisine, such as chicken tikka masala and vindaloo.
		Dosas are sometimes served at the Hindu Temple of Florida in Carrollwood, after a pooja, or prayer ceremony with hundreds of local Indians.
	www.sptimes.com /2002/10/02/Taste/Flipping_for_the_dosa.shtml (1514 words)

	Dosa - Wikipedia, the free encyclopedia
		A masala dosa is made by stuffing a dosa with a lightly cooked filling of potatoes, fried onions and spices.
		One variant of the Masala dosa, the Mysore Masala Dosa, is served with both coconut and onion chutneys.
		Onion Dosa - chopped and sautéd onions are spread on the dosa.
	en.wikipedia.org /wiki/Dosa (656 words)

	The Hindu : Anytime snack
		A dosa can be as small (like a mini dosa or a banana dosa) or as large as the family dosa (about 4-6 ft in length).
		The dosa can be had at any part of the day — as a breakfast dish, a snack or a meal by itself.
		Besides the regular one (made of rice and urad dal), rawa dosa, uttapam and pesarattu there are a variety of adais (made of lentils and rice) and other dosas made in the Mangalore region (which are sweet and savoury).
	www.hindu.com /thehindu/mp/2004/06/15/stories/2004061500220100.htm (885 words)

	Masala Dosa with Coconut Chutney (South Indian Savory Crepes with filling) Recipe \| Recipezaar
		Masala Dosa with Coconut Chutney (South Indian Savory Crepes with filling)
		For the dosa: Soak the parboiled and uncooked rice together in water.
		Cook until the dosa is done, then turn over and cook the other side until crisp.
	www.recipezaar.com /27028 (662 words)

	Annapurna Cuisine (Site not responding. Last check: 2007-10-21)
		Mysore Masala Dosa - Crepe spread with red hot chutney and served with spiced cooked potaotoes.....................
		Butter Masala Dosa - Butter on crispy crepe served with spiced cooked potatoes.....................
		Paper Masala Dosa - Plain crispy crepe as thin as paper served with spiced cooked potatoes served on the side.....................
	www.annapurnacuisine.com /html/index.asp?page=Menu (2073 words)

	Masala - Wikipedia, the free encyclopedia
		Masala (also known as "massala") is a term used in Indian cuisine to describe a mixture of many spices.
		Garam masala, a premade mixture of ground spices used for flavoring foods (some other mixtures exist, such as Tandoori masala, Kashmiri masala, Madras masala, Sambhar masala, Dhansak masala, and Green masala).
		Masala dosa, a Dosa stuffed with lightly spiced potatoes.
	en.wikipedia.org /wiki/Masala (178 words)

	Masala Dosa - Crispy Crepe stuffed with potatoes
		Masala Dosa - Crispy Crepe stuffed with potatoes
		Spread oil all around the dosa and when the edges turn golden brown, don't over turn the dosa but place two table spoons of the prepared masala on the dosa and first fold one side over it and then the other side and remove from pan and serve.
		The secret of crisp dosas lies in the amount of oil spread around it.
	www.khanakhazana.com /recipes/recipe.aspx?id=38 (315 words)

	Meals Kids Might Eat: Masala Dosa – An Unusual Treat
		Masala dosa is one of several South Indian snacks made with a fermented rice and dal batter.
		Masala dosa is very difficult to find in the US—most Indian restaurants specialize in Punjabi (North Indian) food.
		It is best to eat each dosa as soon as it comes off the griddle, so people might have to stagger their dinners.
	www.moscowfoodcoop.com /archive/masala.html (733 words)

	Mahanandi (Site not responding. Last check: 2007-10-21)
		Leftover dosa batter, onions, chana dal, green chillies and cilantro, mixed and cooked in a special ponganalu pan.
		The dosas are usually served with chutney and raita.
		Wheat flour dosa (Godhuma Dosa) with Peanut Chutney
	www.nandyala.org /mahanandi/index.php?s=dosa (3912 words)

	Masala Dosa (sourdough crepe wrapped round potato curry)-South Indian Tiffin/Snack - Indian Food & Andhra Recipes ...
		Masala dosa is a South Indian snack/tiffin made with fermented rice and dal (lentil) batter.
		Spread some butter over the dosa and then spread potato curry filling in the center of the dosa and fold it towards the center such that it covers the potato curry.
		I have a question for you, i do prepare dosas and it comes out crispy too, the only problem of mine is that its altogether extremely white,i don´t understand this phenomenon, no matter how much ever i try i haven´t been successful in getting brown colour.
	www.sailusfood.com /2005/11/19/masala-dosa-sourdough-crepe-wrapped-round-potato-curry-south-indian-tiffinsnack (1422 words)

	DOSA
		Masala dosa spread with a divine spicy chutney that is made from either baby eggplant (baingan) or ridge gourd - a rare tropical vegetable originally from India...
		Masala dosa layered with a thin spread of a spicy lentil chatney that is typical of the Indian city of Mysore...
		A wispy dosa crepe made with semolina and wheat, served with spiced Indian potatoes, onions and cashew nuts...
	dosasf.com /food/dosa.html (266 words)

	Masal Dosa (Site not responding. Last check: 2007-10-21)
		Grind the soaked rice & urad along with methi seeds to a fine paste Mix both of them,add salt & let it ferment atleast for a day.
		For those of you who prefer to eat a little less sour, dosa can be made after fermenting for 2 hours.
		In a griddle or a non stick flat pan pour a laddle & make it round shape pour some oil around it & flip it after bubbling spots appear.
	members.tripod.com /homPag/masaladosa.html (201 words)

	Mahanandi » Masala Dosa
		Masala dosa with coconut chutney and a cup of shallot and carrot sambhar
		Crisp dosas filled with spicy powders, onion-red chilli paste and potato curry, if that’s not enough they are served with coconut chutney and a cup of sambhar.
		I’ve been to ‘Aasa Dosa’ and ‘Dosa Camp’ in Hyderabad, not to forget the innumerable dosa stalls, bandiwallahs on the roadside and restaurants like Gayatri Bhavan and Woodlands(Himayatnagar) in Hyderabad, and i absolutely loved each and every one of them.
	www.nandyala.org /mahanandi/archives/2006/03/21/masala-dosa (2560 words)

	Masala Dosa, anyone? on Flickr - Photo Sharing!
		Man cooking masala dosa (dosai, dose, dosha) at a food joint in Bangalore.
		Dosa is a very popular and essential part of the menu in Tamil Nadu, Kerala, Karnataka and Andhra Pradesh, and is also popular in many other places in and out of India.
		I agree that the inexpensive dosa and masala dosa you get at the smaller joints are a lot better than the ones you get at upscale places, but I'm not very impressed with the Bangalore sambar.
	www.flickr.com /photos/malayalam/100019746 (247 words)

	RecipeSource: Dosa
		They are served in a large dish with the dosa stuffed with the vegetable mix, the dal and the chutney are served in small bowls which sit inside the main plate.
		For Dosa mix (Pancake): Wash and mix all the dals soak for at least 5 to 6 hours and then blend into a smooth pancake-like mixture and leave to ferment overnight in a warm place such as your boiler cupboard.
		Dosa Pancake method: Now that you have made the dal, the chutney and the stuffing.
	www.recipesource.com /ethnic/asia/indian/01/rec0172.html (1050 words)

	DOSA
		as for mainstays, the chatini dosa, tamil lamb curry, prawn coconut masala and poori bread, are beyond belief.
		The dosa was so good I ate the whole thing with my fingers, the sambar (soup) was very rich (unusual for a vegetariuan dish) and my friend's lamb, which upon initially seeing the portion size, he said wouldn't be able to finish.
		I went for the masala (thats a staple) and of course it was crispy.
	www.dosasf.com /reviews.html (2937 words)

	Masala Dosa
		When the edges starts getting separated from tawa or dosa starts looking little golden in color, spread the vegetable or potato masala over it right in the center.
		In a pan heat 2 tbsp oil and put the mustard seeds to split,put curry leaves, chopped green chillies and fry the chopped onions until it is golden-brown in color, then add turmeric powder, chilli powder and toor dal to fry a little bit.
		Now the masala is ready to spread over the dosa.
	members.tripod.com /lazeezkhana/masala_dosa.htm (213 words)

	Sailu's Food - Indian Food \| Andhra Recipes \| Herbs - Spices\| Ayurveda Home Remedies
		Masala dosa is a South Indian snack/tiffin made with a fermented rice and dal(lentil) batter.If you want to eat dosas on a Sunday morning then you need to start the preparation process for the dosa batter on Saturday morning.
		Spread some butter over the dosa and then spread potato curry filling in the center of the dosa and fold it towards the center such that it covers the potato curry.
		Then pour the dosa batter and spread it.Once you spread it,pour some oil(1 tsp) along the edge of the dosa and in the center).Let it cook on medium heat.
	indiacuisine.blogspot.com /2005/11/masala-dosa-sourdough-crepe-wrapped.html (820 words)

	Bawarchi: Contributions: Masala Dosa
		I saw a recipe for Mysore Masala Dosa on your site, and would like to send this one in, which comes out pretty close to the dosas at restaurants in Bangalore/Mysore.
		Pour a ladleful of batter, and immediately spread it thin (trick is to use a low flame while spreading and then raising the heat).
		Cook till dosa is done, flip and cook for a 1/2 a min or so.
	www.bawarchi.com /contribution/contrib2883.html (374 words)

	skthewimp: UD and the Masala Dosa
		In most fast food restaurants, the masala dosa is a "made to order" item.
		Given the fact that the dosa has to be consumed really hot for it to be tasty, and the fact that it doesn't take too long to make, the strategy makes perfect sense.
		There are two huge tawas at UD, one of which is dedicated for making Masala Dosa, which is the "vanilla product" while there is a used for the non-standard products such as rava dosa, set dosa, etc. And the tawa is large enough to make 24 dosas at a time (6x4).
	skthewimp.livejournal.com /61254.html (908 words)

	Masala Dosa Recipe
		For Masala Filling Potatoes 3 nos boiles,peeled and cubed Onions 1 no Chillies 2 nos Mustard,Channa dal for seasoning Besan 1 tsp tumeric 1 tsp salt Acc to taste
		Soak the long grain rice for 6-7 hrs and urad dal for an hour.
		Take a spoonful of Masal filling,fill in the center and close the dosa.
	www.indianchild.com /Recipes/mini_meals_recipe/masala_dosa_recipe.htm (275 words)

	Texas Monthly: Chicken Tikka Masala
		PHOTO BY "You must have the Masala Dosa," instructed our wise host, co-owner G. Reddy, as a friend and I pored over the fascinating menu at Pasand, a small restaurant in Irving (with another location in Richardson) that produces some of the best Indian food in the Dallas area.
		A huge lentil-flour pancake that manages to be both moist and lightly crisp, the dosa arrived on a platter with three thin, fragrant chutneys—coconut, hot tomato, and mint—and a cup of sambar, a saucy lentil-and-vegetable "soup." Tucked inside the dosa was the masala, a spicy mixture of potatoes, onions, peas, carrots, and mustard seeds.
		We spooned on the condiments and argued good-naturedly about whether a dosa is an Indian burrito or a burrito is a Mexican dosa, finally deciding it all depends on where you're coming from.
	www.texasmonthly.com /mag/issues/2001-08-01/recipe.php (636 words)

	Masala Moments - a travel novel from India, written by: Dorothee Lang, Reviewed by Lys Anzia - September - December 2006
		Masala Moments shows us the spacious manners and forgiveness of cultural exchange.
		Masala Moments gives us a true look at the people of India.
		Masala Moments proves to those of us who are beginning to forget about any good in the world that the borders that separate us from each other are not solid.
	www.moondance.org /2006/fall2006/reviews/masala.html (1097 words)

	mango tree \| inspiration from india
		The Masala Dosa is South India’s signature dish.
		Prepared using special equipment from India, the dosa is a delicious large rice flour pancake which can be filled with a variety of foods.
		All dishes are served with Sambhar, a South Indian lentil and vegetable curry and accompanied with coconut and tomato chutney.
	www.mangotree.biz /menu.htm (161 words)

	Aayi’s Recipes » Blog Archive » Masala Dosa (Site not responding. Last check: 2007-10-21)
		Take one spoon of chutney and apply on dosa(Chutney has to be applied on whole dosa, I have applied in only half side because I cannot eat too spicy).
		This entry was posted on Thursday, March 30th, 2006 at 2:24 pm and is filed under Veg, Breakfast or snacks, Dosa Corner.
		I understand the dosa batter for these are different form the usual dosa batter and contans lentils like Toor Dhal, Bengal grams and Methi seed besides small quantity of Poha and Rava and are cooked only on one side
	www.aayisrecipes.com /2006/03/30/masala-dosa (826 words)

	Cookery-Regional Special - Karnataka Dishes - Mysore Masala Dosa
		Mysore Dosa has a filling made of potato, tomatoes and onions and is served topped with small mounts of butter and coconut chutney.
		After one side is done, there is no need to turn to the other side.
		The masalas can be put on this side.
	www.webindia123.com /cookery/region/karnataka/masaladosa.htm (178 words)

	Baab Mallya : The Perfect Masala Dosa, Baab Mallya blogs on sulekha, Food blogs, Baab Mallya blog from india
		But I was yet to find the place which made the perfect masala dosa until my friend took me there two days ago.
		The aroma of frying dosa mixed with that of chutney was enough to make me crave for a dosa.
		Both my friend and I were relishing the dosa, everything just right, the color, the flavor, the crispness, the consistency, the bhaji with hint of butter on it and the chutney made the entire eating experience just heavenly.
	baabmallya.sulekha.com /blog/post/2007/01/the-perfect-masala-dosa.htm (534 words)

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