Masala Dosa Histamine Information

Masala Dosa, a popular South Indian dish, is primarily made up of three main components: the crispy rice-urad dal pancake, the masala filling made from potatoes and spices, and the accompanying condiments like sambar and coconut chutney. The rice-urad dal batter does not inherently contain high histamine levels, nor does it have significant levels of histamine liberators according to its ingredients, making it a neutral food in regards to histamine content. As per the research cited by the Australian Society of Clinical Immunology and Allergy, rice and lentils are considered low-histamine foods. The potato-based masala filling is generally safe in relation to histamine content as well. Potatoes are low in histamine and do not readily promote its release. They do not appear on any standard lists of foods with high histamine content, histamine liberators, or those that delay histamine breakdown. The spices used, like black mustard seeds, cumin, coriander leaves, turmeric, are neutral or potentially beneficial in terms of histamine, according to Dr. Joneja’s Histamine and Tyramine Restricted Diet for Mast Cell Disorders. Onions and garlic, which are often part of the filling, do not appear to be significant histamine offenders either. The situation gets a bit complex when it comes to the accompaniments. Sambar, a lentil-based stew, often contains tomatoes, a known high-histamine food. If you're susceptible to histamine overload, it might be best to moderate your intake of sambar or avoid entirely if necessary. The coconut chutney doesn't typically pose a histamine problem unless made with vinegar or another high-histamine additive. In conclusion, a Masala Dosa itself seems to be quite low in terms of histamine content and should be suitable for a histamine-restricted diet. However, accompaniments like sambar may increase the histamine content of the meal, depending on how they're made. Please refer to the following sources for additional understanding: "All About Histamine" by Dr. Janice Joneja, "Histamine and Tyramine Restricted Diet" by Dr. Janice Joneja, and the reference list on the Australian Society of Clinical Immunology and Allergy's webpage about food intolerance.