The history of masala dosa is a bit of a mystery, with several different stories about its origins. One popular legend says that it was invented by a Brahmin cook who was rebelling against his community’s beliefs. Brahmins were not supposed to consume anything fermented at the time, so the cook decided to create a dish using fermented rice. Another story says that the masala dosa was invented by one of the kings of Mysore, Someshvara III.

The earliest written mention of dosa appears in literature of present-day Tamil Nadu, in the 8th century, while the earliest mention of dosa in the Kannada literature appears a century later. However, it is generally believed that the dosa originated in the town of Udupi in Karnataka. The town is known for its Udupi cuisine, which is a fusion of South Indian and North Indian dishes.

The masala dosa is said to have been invented in Udupi during the late 1940s, in the legendary Mitra Samaj restaurant. The restaurant’s owner, K Krishna Rao, is credited with popularizing the dish. He added a filling of spiced potatoes to the dosa, and the masala dosa was born.

So straight from the bustling streets of South India, Masala Dosa is a culinary delight that captivates the senses with its crispy texture and bold flavors. A thin, crispy crepe made from fermented rice and lentil batter is filled with a savory mixture of spiced potatoes and onions, creating a dish that is as comforting as it is delicious. Served alongside tangy coconut chutney and spicy sambar, Masala Dosa pairs perfectly with a smooth and creamy mango lassi or a refreshing glass of Indian lemon soda, enhancing its bold flavors with a touch of sweetness or tartness. As a beloved breakfast dish and street food favorite, Masala Dosa continues to be a staple in South Indian cuisine, offering a taste of tradition and innovation with every bite.