Bengaluru’s Masala Dose: A Quintessential Kannada Dish You Can Simply Make At House (Recipe Inside)
It is by no means simple when your loyalties are torn between two cities, particularly those that share a love-hate relationship. I at all times wrestle to take sides in any Chennai vs Bengaluru face-off. There are some contests like Chennai’s edge with its by no means ending seashores or Bengaluru’s chic climate by means of a lot of the yr. Some CSK followers would possibly add the IPL rivalry to that record however that is an argument that’s by no means prone to finish. Similar to the talk round which metropolis does Masala Dosa higher. That is the purpose I put on my Bengaluru hat, I am keen on the Bengaluru Masala dose over Chennai’s masala dosai.
It could possibly be my Malleshwaram connection. This is among the few slivers of Bangalore that hasn’t utterly modified, the place town’s old-timers can nonetheless discover comfortingly acquainted sights and smells that assist them jog down reminiscence lane. It is right here that I loved crispy Masala doses for Sunday breakfast as a toddler – my aunt’s dose and chutney are legendary in her circle. That is additionally the world the place emblematic institutions like CTR Shri Sagar (initially established as Central Tiffin Room) proceed to attraction a complete new era of gourmands with their masala dose.
(Additionally Learn: 5 Most Common Veg Eating places in Bangalore)
Not removed from Malleshwaram and near the Bangalore Golf Membership is ITC Windsor. Raj Pavilion, the lodge’s all-day diner affords an in depth collection of native delicacies. They usually get two issues that the majority Bangaloreans very critically – filter espresso and masala dose, lifeless proper. Only a week in the past I loved the masala dose right here (see recipe beneath).
The signature Bengaluru bene (butter) masala boasts of a golden lustre, is thick and crisp. It is nearly ironed to perfection and served with a filling of mildly flavoured mashed potato (regionally often known as potato palya) and normally accompanied with a coconut chutney. The traditional Chennai masala dosai is longer and rolled to perfection however shouldn’t be as thick and crisp. You might order the ghee roast in Chennai that is nearly rolled up like a conical dome; its skinny and crisper than a cracker. Most eating places in Chennai would serve the Masala dosai with sambar and multiple chutney.
(Additionally Learn: Readers’ Alternative: 20 Finest Dosa Locations In India That You Voted For)
Iconic Bengaluru institutions like MTR 1924 (branches throughout town) and Vidyarthi Bhavan in Gandhi Bazaar the place acrobatic waitstaff tiptoe by means of the cramped eating space juggling stacks of masala doses, are in style weekend breakfast hangouts. It is best if you happen to can go to those dose hotspots tremendous early to beat the weekend crowds. You possibly can watch the blob of bene soften over your bisi (Kannada for decent) dose earlier than you sink your tooth into it. In fact, you possibly can strive a more healthy model at dwelling minus the ghee and nonetheless goal for a crispy dosa with this recipe:
Bengaluru’s Masala Dosa Recipe | How To Make Bengaluru’s Masala Dose
(Recipe Courtesy – Raj Pavilion, IT Windsor, Bengaluru)
For the Dosa:
- Urad dal, washed: 500 gm
- Uncooked rice 2.1 kg
- Idli rice 840 gm
- Channa dal 100 gm
- Poha 100 gm
- Fenugreek seeds 10 gm
- Salt (to style)
- Sugar 50 gm
- Refined oil 45 ml
1. Soak the rice and the dal in water for at the least 2 hours.
2. Now pressure the water and grind the rice and dal into clean paste together with fenugreek seeds with required water. Relaxation it in a single day for fermentation.
3. Add salt and sugar to the batter one hour earlier than getting ready dosa
4. Pour the batter on a sizzling plate, cook dinner it with oil (or ghee)
5. Serve sizzling
For the filling (Palya)
- Potatoes 1.5 kg
- Salt 10 gm
- Oil 150 ml
- Break up Bengal gram 15 gm
- Urad lentil, washed 25 gm
- Mustard seeds 8 gms
- Curry leaves 15 gm
- Pink (Bydagi) chili 15 gm
- Inexperienced chili, slit 35 gm
- Ginger julienne 75 gm
- Onion, slice 400 gm
- Turmeric 7 gm
- Contemporary coriander 15 gm
1. Boil the Potatoes with salt, peel it and maintain apart
2. In a sizzling pan of oil add mustard and let it splutter. Roast the channa dal, chillies. curry leaves and urad dal in the identical oil.
3. Add the sliced ginger, inexperienced chillies and sliced onion to the tempering. Let the onion flip translucent.
4. Sprinkle salt and turmeric powder, sauté nicely.
5. Mash the potatoes and blend nicely to the tempering.
6. Verify for seasoning and serve.
About Ashwin RajagopalanI’m the proverbial slashie – a content material architect, author, speaker and cultural intelligence coach. Faculty lunch containers are normally the start of our culinary discoveries.That curiosity hasn’t waned. It’s solely bought stronger as I’ve explored culinary cultures, road meals and wonderful eating eating places internationally. I’ve found cultures and locations by means of culinary motifs. I’m equally keen about writing on shopper tech and journey.