Dosa is very famous dish in south Indian stats right ? I think now a days we should say not only in south indian states but in all around India. Basically dosa is made from rice batter and black lentils, and generally all south indian peoples are regularly takes rice in their day to day meals. Did you know that the ‘dosa’ is listed on the World’s 50 most Delicious Foods?
Dosa is also comes under the list of top ten Tasty Foods of the world. And once you will try one of these creative and delicious dosa recipes, you’ll vouch for the rankings as well.
There are also varieties of dosa available in south indian status and each of them are popular in particular regions. Different Types of South Indian Dosas Available in India Let me tell you some of famous dosa dishes.
- Plain Dosa
- Pesarattu Dosa
- Rava Dosa
- Neer Dosa
- Masala Dosa
- Cheese Chilli Dosa
- Mysore Masala Dosa etc..
Today we are going to discuss some of most famous dosa dishes, they are Masala Dosa, Rawa Masala dosa, Mysore Masala dosa. All of three are not same. There is many difference between them which we can notice easily. As names suggest we can say Masala Dosa and Rawa Masala Dosa are different in ingredients right? Yes you are thing in right way.
But what about Mysore Masala Dosa? Let’s me discuss some of the Basic different between all that three which are really noticeable.
- Masala Dosa is prepared by the batter made of urd Dal and rice. We stuff the patoto and onion masala in it.
- Rawa Masala dosa is also the same, we just add some roasted Rawa (suji) in the batter. Sometimes a variation of the rava dosa topped with an onion-green chilly mixture.
- The batter of Mysore Masala dosa is same as Masala dosa but while making the Dosa we apply the paste of fried onions ,red chilies and tomatoes and in stuffing we add fresh coconut (little bit). Mostly this type of dosa is for spice lovers!
We can noticed a deficiency of pictures in this thread and am therefore adding this answer. Lets discuss in detail about each of those dosa. lets start with
Mysore Masala Dosa
The dosas in the Mysore/Bangalore area are different from other parts of South India. In other regions, they are usually very thin and crunchy.A thick, red, garlic-red chilli chutney is smeared inside the dosa before the masala (potato bhaji) is filled.A small pat of butter atop the bhaji and the dosa gets folded, ready to be served with coconut chutney.
You can Notice the red chutney on the inside. This is main difference with Mysore Masala Dosa.
As we discuss above Masala Dosa is prepared by the batter made of urd Dal and rice. We stuff the patoto and onion masala in it. This type of dosa is mostly common for regular breakfast in south indian states.
Rava Masala Dosa
Well, in this case, the batter is different.It is made with rava, especially Bombay rava (‘ravva’ in Telugu, ‘rave’ in Kannada, ‘ravai’ in Tamil) or semolina, which doesn’t need fermentation (if it is fermented, dosa tastes better) and is usually considered a fast tiffin.
So above we discuss main difference about very famous south indian dosa. Rawa masala dosa is different in taste also. I think each of those are different in taste. And the main reason is all that are made with different items. So it quite simple that each of are different in taste. But we should say that we have to try every one of them at least once.