Though sometimes 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.
The ubiquitous Indian dish masala dosa has its origins in Udupi, Karnataka. A masala dosa is made by stuffing a dosa with a lightly cooked filling of potatoes, fried onions and spices. It wraps the dosa around an onion and potato curry or sabji.
Dosa is supposed to have had its roots in the Temple Streets of Udupi, Karnataka.
Before it was invented, plain dosa was served with potato curry (batata bhaji) without onions in a separate cup. During a shortage of potatoes, method was created where potato was mashed and sauteed with onions together with other spices. This was then placed inside the dosa instead of a separate cup. This was done to hide the onions which are not eaten by orthodox Hindus and Jains. People accepted this new version of the dosa with delight. So "Masala Dosa", from the sautéeing of spices (masala) during the preparation of the bhaji, was born to conquer the gourmet world.
Dosas of all kinds are typically served with a variety of side dish which changes according to regional and personal preferences. More common side items include:
• Sambar – A lentil curry preparation.
• Wet chutneys, often coconut chutney — a semi-solid paste usually made of coconut, dal, green chilies, and mint or coriander (cilantro)
• Dry chutney pudi or powder of spices and desiccated coconut
• Milagai podi, fry dry chillies, lentils, asafoetida, salt and grind coarsely
• Muddha Pappu(dal) with large amount of ghee (the traditional way of eating dosa in many parts of Andhra Pradesh)
• Curd with chilli powder topping
• Indian pickle
• Chicken or mutton curry (commonly served in non-vegetarian households in Tamil Nadu and Kerala)
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