Masala dosa

Masala dosa (Tamil: மசாலா தோசை, Kannada: ಮಸಾಲೆ ದೋಸೆ, masāle dōsey/dōsai) is a dish of South India is believed to have originated in Karnataka, particularly Udupi. The dish was popularized in Chennai during the 1940s by restaurateur K. Krishna Rao, who helped bring masala dosa to wider fame. While there is variation in the recipe from town to town, the basic recipe typically starts with a fermented batter of parboiled rice, poha, and various legumes (black gram, pigeon peas, chickpeas), and incorporates various spices for flavour, such as fenugreek and dry red chilli. Traditionally served with potato curry, chutneys, and sambar, it is a common breakfast item in South India, though it can also be found in many other parts of the country and overseas. One common variant is the paper masala dosa, which is made with a thinner batter, resulting in a crisper, almost paper-thin final product.