For the love of dosai

Art by Bhava Chandran

You’re in your kitchen, there’s a pan on the stove, it’s hot; and it’s raining outside, you’re craving something crispy and soft, you take a ladle full of batter, drop it on the pan. There! You have it! DOSAI!

We all have our own comfort food- something that is perfect for any mood, any day, any weather and can practically be eaten with or without any side dish. That’s what south Indians call a “Dosai.” A masterpiece of a dish, that an Englishman would call a “rice pancake”. A dosai comes in just about any shape, with a preferred texture, be it soft or crunchy, and it can just about be had at any time of day.

Dosai is a dish that has evolved over and over, only to come back to its original, because there’s simply nothing that compare to it. Indians have come up with over 99 varieties of Dosai, multiple permutations and combinations and each one would be a masterpiece!

What’s so great about a dosai? The list is endless. In fact, the dosai features as a plot for a Kollywood movie, which won two National Filmfare awards, called Kaaka Muttai (crow’s egg)
The movie revolves around two children from a slum who are curious about pizza, so to appease them their granny makes them a dosai that looks like a pizza, based off a pamphlet of the store, and in the end, they save enough through a lot of odd jobs and try a pizza, only to declare: “Granny’s Dosa was much better”.

A dosai, with the perfect side of sambhar and chutneys, is the embodiment of all that’s good about the southern culture. People misconceive often, that South Indians are known for the “idli”, another dish made from the same batter made out of rice, however, in reality, Idli’s origins can in fact be traced to China.
Whereas, Dosai is Indian in every sense. It’s references can be traced back to 1 AD, and it’s guaranteed, the appeal to the dosa is not going away any time soon! People can turn to a dosai at any moment, and it will never disappoint you.

NASA is a word.

DOSA is an emotion.

Thanks for reading !

Article by: Madhumita C

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