Snacking is my thang, ya’ll! And when I’m traveling, I love trying local snacks and street food (when safe, of course). I’ve found that it’s best to do as the locals do if you’re looking for a real taste of the local flavors and culture. In India, it’s no different. I was lucky enough to travel there some years ago and ate incredibly well — everywhere.
Before making my journey I had been eating Indian food for years. My mother, who is my culinary inspiration, learned to cook Indian food when we were just children. So, a couple of times a month, we could expect lovely curries and Basmati rice at dinnertime. In the last five years or so, I’ve also learned to make some of my favorite dishes from this spicy continent’s wide array of gastronomic wonders. One I have not learned to make however, is Masala Dosa.
Masala Dosa was invented in the state of Karnataka in southern India. It originated as street food in the temples. First, let me explain what dosa means. A dosa is like a crepe that’s made from rice and black lentils, which are mixed with water and then made into a batter. The batter is ladled into an oiled pan and formed into thin round discs, resembling micro thin pancakes. Dosas were originally served with a simple potato curry which was eaten out of a separate container. But a potato shortage forced its inventors to get creative. They began mixing the potatoes with onions and lots of lovely spices, and filling the dosas with them. The reason for this change in how the dish was served had to do with religion of all things. Hindus and Jains did not eat onions, so by mixing them with potatoes, and hiding them inside the dosas, no one knew the better. It quickly became popular and the name got changed to Masala Dosa, because Masala means “sauteing of spices.” Centuries later, this Indian staple has maintained its popularity and is served with a variation of fillings.
Masala Dosas should be eaten hot and are usually served along side red garlic chutney. Chutney is to India as Salsa is to Latin America. It’s a sweet, yet spicy condiment that is often made with fruit. Check out this site for a terrific Masala Dosa recipe. If you’re wondering how to make chutney, there are many kinds. Here is a link to one made with mangoes and pineapple. Indian food is not as complex to make as one might think. However, it’s worth getting a good book, like An Invitation to Indian Cooking. The author, Madhur Jaffrey is an authority on the subject, and her book is a great way to get acquainted with just how easy, delicious and varied Indian cooking is.
Clacked by Pia Schiavo-Campo
on May 18, 2009 @ 10:00 EST5EDT
