RecipeMuncher

Anytime, anywhere….With a genrous helping of butter spilling onto the hot dosa, it’s yummier with coconut chuteny and sambar. The ubiquitous Indian dish masala dosa has its origins in Udupi. One variant of the masala dosa, the Mysore masala mosa, is served with both coconut and onion chutneys.

In Bangalore, the masala dosa is usually served with a red chutney applied to its inside surface. This peculiarity lends itself to a unique taste and is something that is not found elsewhere. The red chutney usually has generous amounts of garlic (traditionally garlic is not used in masala dosa especially in the Brahmin community), and adds a nice flavor to the dosa when it is fried with ghee. In recent times this has become popular in other parts of Karnataka. Davanagere benne masala dose is another variant of the masala dosa from Karnataka. It is named after Davanagere in Karnataka. It is prepared by adding liberal doses of butter (benne) and also a pot…

Its been a week since I sat down to write a post. I never knew one week can withhold so much. First we were off on a 3 day trip to Mahanandi and Srisailam, along with my SIL family. It was one of those resoundingly memorable trips, yet it left us very tired. And before I could even take a breath, we had the work on the Fundraiser. I didn’t want to miss a day further. I am really happy getting so many blogger’s help in spreading this. And glad that contribution is going steady, but wish it really was little more fast. Only this morning I have asked Lakshimi’s mom to take her for another checkup. They should be doing it by tomorrow.

On home front, so much has happened that I know I can never actually try to cover everything in one post. I had taken so many pictures during ou…