The thosai is a South Indian crêpe. This food, high in carbohydrates and proteins, is a typical South Indian breakfast recipe.Though considered a breakfast dish, dosas are also eaten at other times of day. Those with wheat allergies or gluten intolerance will find the dosa a nice addition to their diets. They can be stuffed with vegetables, meats and sauces to create a quickly prepared meal.
Dosas are typically served with a side accompaniment which varies according to regional and personal preferences.
Dosas are typically served with a side accompaniment which varies according to regional and personal preferences.
Masala Thosai
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 mosa, is served with both coconut and onion chutneys. In Bengalooru, the masala dosa is usually served with a red chutney applied to its inside surface. This peculiarity lends itself to a unique taste and is something that is not found elsewhere. The red chutney usually has generous amounts of garlic (traditionally garlic is not used in masala dosa especially in the Brahmin community), and adds a nice flavor to the dosa when it is fried with ghee. In recent times this has become popular in other parts of Karnataka. Davanagere benne masala dose is another variant of the masala dosa from Karnataka. It is named after Davanagere in Karnataka. It is prepared by adding liberal doses of butter (benne) and also a potato filling (palya) that is unique. It is devoid mostly of any extra ingredients and is just mashed potato. The Rave dosa or Rava dosa is another variant that along with, Rave idly was popularised by Mavalli Tiffin Rooms of Bengalooru. Ragi dosa and Ade or Aday dosa are other variants that are native to Karnataka.
One variant of the masala dosa, the Mysore masala mosa, is served with both coconut and onion chutneys. In Bengalooru, the masala dosa is usually served with a red chutney applied to its inside surface. This peculiarity lends itself to a unique taste and is something that is not found elsewhere. The red chutney usually has generous amounts of garlic (traditionally garlic is not used in masala dosa especially in the Brahmin community), and adds a nice flavor to the dosa when it is fried with ghee. In recent times this has become popular in other parts of Karnataka. Davanagere benne masala dose is another variant of the masala dosa from Karnataka. It is named after Davanagere in Karnataka. It is prepared by adding liberal doses of butter (benne) and also a potato filling (palya) that is unique. It is devoid mostly of any extra ingredients and is just mashed potato. The Rave dosa or Rava dosa is another variant that along with, Rave idly was popularised by Mavalli Tiffin Rooms of Bengalooru. Ragi dosa and Ade or Aday dosa are other variants that are native to Karnataka.
Other types of thosai include:
Egg thosai - a dosa spread with an omelette.
Chilli thosai - idli powder is spread on the dosa.
Onion thosai - chopped and sautéd onions are spread on the dosa.
Ghee (thuppa/neyyi) thosai - ghee is used instead of oil while frying the thosai.
Butter thosai - butter is used instead of oil while frying dosa and a small amount on top of it while serving.
Roast - the thosai is spread thinly and fried until crisp.
Family roast - a long thosai which can be spread over 2 or 3 feet.
Paper thosa - a long and very thin delicate thosa which can be spread over 2 feet.
Green thosai - a thosai stuffed with fresh vegetables and mint chutney.
Chow-chow thosai - a dosa stuffed with (Indian flavored) Chinese noodles.
Cheese thosai - a dosa stuffed with cheese.
Masala thosai - a long thin dosa made with different spices, which can also be spread over 2 feet.
Egg thosai - a dosa spread with an omelette.
Chilli thosai - idli powder is spread on the dosa.
Onion thosai - chopped and sautéd onions are spread on the dosa.
Ghee (thuppa/neyyi) thosai - ghee is used instead of oil while frying the thosai.
Butter thosai - butter is used instead of oil while frying dosa and a small amount on top of it while serving.
Roast - the thosai is spread thinly and fried until crisp.
Family roast - a long thosai which can be spread over 2 or 3 feet.
Paper thosa - a long and very thin delicate thosa which can be spread over 2 feet.
Green thosai - a thosai stuffed with fresh vegetables and mint chutney.
Chow-chow thosai - a dosa stuffed with (Indian flavored) Chinese noodles.
Cheese thosai - a dosa stuffed with cheese.
Masala thosai - a long thin dosa made with different spices, which can also be spread over 2 feet.
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