Rice is a staple of south Indian cuisine because of its utilization in most of the dishes, along with the finger-licking masala dosa. While dosa is a conventional south Indian dish, masala dosa has unique origins in coastal Karnataka. The preparation of the rice crèpe is relatively easy; rice and lentils are soaked in water for five to six hours, to put together the batter, after which it’s far cooked on a skillet. The sorts of filling in masala dosa vary, but is often a potato and onion curry, dipped in chutney.
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