Masala Dosa, pronounced “Masaala Dosa”, is a gourmet dish even in India, except for South India where Dosa is a staple food item, enjoyed almost every day. It has become very popular in North India too, during the last few decades.
The process of making Masala Dosa seems more complicated than it really is. It may seem cumbersome because it is a multi-step process. First you have to soak the grains. After several hours of soaking, you have to grind them and prepare a batter like pancake mix. Then you have to ferment it overnight in a conventional oven with just the warmth of the lights turned on. Then the next day you have to actually make the Dosas. But once you have the batter, you can refrigerate it and use it over several days, in several ways.
While the Dosa can be prepared quite simply like a pancake, it can also be made into a large, thin and crispy Dosa. An assorted variety of side dishes and condiments can be prepared to go with a Masala Dosa. The Links for the Recipes of all these side dishes have been provided below.
The left over Dosa dough or batter can be used the next couple of days to prepare another gourmet item, “A Veggie Dosa with onions, green chillies and cilantro”. This is usually made like a thin pancake.