Masala Dosa

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#1 Jun 9th, 2011, 16:03
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  • sujith_kochi is offline
#1
Somebody knows who invented Masala Dosa? Who, where and when?

Do not treat it as a stupid question. If you have any idea, shoot it here.
#2 Jun 9th, 2011, 18:18
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#2
Udupi; so I read.
#3 Jun 9th, 2011, 18:35
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#3
I believe dosa has its origins in Tamil Nadu.

- First reference to Dosa occurs in the Tamil Sangam Literature from around 6th century AD. The Sanskrit classic Manasollasa written in 1051 AD by Western Chalukya king Somesvara III describes Dosai.

- Modern writers have conflicting views on the origin of Dosa. The English food writer Pat Chapman and Lisa Rayner as well as Indian writer Thangappan Nair state in their works that Dosa originated in Udupi, Karnataka. Their works do not mention the reference to Dosa in Tamil Sangam literature.

- Eminent food scientist K. T. Achaya said that Dosa has a history of two thousand years in Tamil-speaking regions.

- Edward Farnworth mentions the first reference to Dosa in Tamil Sangam literature in the sixth century A.D

Source : Wikipedia
#4 Jun 9th, 2011, 18:49
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#4
True,

The question is about Masala Dosa - Dosa filled with pototos and onions.
Looking for some answers.
#5 Jun 9th, 2011, 18:53
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#5
The inventor of this masala dosa is purportedly Kadandale Krishna Bhat of Hotel Woodlands, who belongs to the Kadandale village in Karkala Taluk of Udupi district, Karnataka state, India.

Information taken from here
#6 Jun 9th, 2011, 18:56
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#6
From what i've heard, its Udupi in Karnataka.
#7 Jun 9th, 2011, 19:43
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#7
Quote:
Originally Posted by sujith_kochi View Post Somebody knows who invented Masala Dosa? Who, where and when?

Do not treat it as a stupid question. If you have any idea, shoot it here.

Nope no Idea.

Actually They don't look to hard to make, I was watching this guy below at the Chinnaswamy Stadium getting afternoon Dosas ready,and
yes when they are freshly Cooked they are pretty scrumptious.

vandy
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#8 Jun 9th, 2011, 19:55
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#8
Oooh, one of my favorite foods! And now after looking at that wonderful photo, I'm hungry. I will be eating masala dosas very soon.
#9 Jun 9th, 2011, 20:03
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#9
Good dosas in the picture and with ghee on it.
#10 Jun 9th, 2011, 20:10
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#10
Quote:
Actually They don't look to hard to make
...but they are!

It is one of those knack things, and if you don't have it you end up with a sticky lump of goo.
#11 Jun 10th, 2011, 07:17
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#11
Quote:
Originally Posted by Nick-H View Post ...but they are!

It is one of those knack things, and if you don't have it you end up with a sticky lump of goo.
I'll give it a go Nick

From what I observed, I feel IF one can make an Omlette it
SHOULDN'T be too Difficult. I think the trick is to make sure that the Dosa is well cooked before trying to fold it over.

vandy
#12 Jun 10th, 2011, 07:58
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#12
Good luck with that Vandy! It certainly looks like a 'knack' or experience thing to me; also I would imagine thatthe batter needs to be at just the right consitency.
#13 Jun 10th, 2011, 09:13
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#13
I used to make dosa and aaloo-onion sabzi regularly. I have difficulty in making coconut chutney though and am still trying to learn the knack - it looks rather simple, but, getting the correct proportions of coconut, dal is still eluding me !

Cheers

Nattusbs
#14 Jun 10th, 2011, 10:10
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#14
Quote:
Originally Posted by vandy View Post I'll give it a go Nick

From what I observed, I feel IF one can make an Omlette it
SHOULDN'T be too Difficult. I think the trick is to make sure that the Dosa is well cooked before trying to fold it over.

vandy
The omlette type of dosa (thick type) is easy to make. The paper dosas are a diffirent matter altogether.
Lord, Grant me the Serenity to accept the things I cannot change, the courage to change the things I can, and the wisdom to hide the bodies of those people I had to kill because they pissed me off.
#15 Jun 10th, 2011, 10:48
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#15
Quote:
Originally Posted by JOHNLORD View Post The omlette type of dosa (thick type) is easy to make. The paper dosas are a diffirent matter altogether.
Never knew there were 2 types of dosa,Cheers JL,
I'll keep that in mind.


vandy
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