I was prompted to write this on reading something in this morning's newspaper. The article said that the Masala Dosa has been included in the list of "10 foods to try before you die" compiled by Huffington Post, an online magazine. Now am I glad to hear this. The dosa or any variation of it is my favourite breakfast dish.
Right from my childhood I have preferred the dosa or dosai over idly or vadai or pongal. Somehow idlies would stick to my mouth unless I completely disintegrate the idly in the sambhar or chutney. At home, my mother would regularly give us the healthier idly for breakfast. Pongal and vadai were made on special days and were more brunch-like. I used to have pongal more for the vadai and sambar. On the other hand, dosai was more of an evening tiffin (or snack). I used to fuss about the quality and texture of the dosai, saying that it should not be very brown or black and so on. Now, my daughter is giving it back to me. I have to ensure that my dosai meets her requirements. She actually wants it nice and golden brown.
Real dosa lovers like to have the dosa nice and hot. A piping hot dosai doesn't need any accompaniment other than the popular mulaga podi (or gun powder). Once the dosa gets gets cold, you might as well eat rice or idly. It would either be hard like a biscuit or be rubbery and soft. The best part of the dosa is that it is easy to make but is perfected only with practice.
indianspicetrail.blogspot.in/2007_03_30_archive.html
http://articles.timesofindia.indiatimes.com/2012-07-09/india/32604376_1_masala-dosa-dishes-greek-answer
Right from my childhood I have preferred the dosa or dosai over idly or vadai or pongal. Somehow idlies would stick to my mouth unless I completely disintegrate the idly in the sambhar or chutney. At home, my mother would regularly give us the healthier idly for breakfast. Pongal and vadai were made on special days and were more brunch-like. I used to have pongal more for the vadai and sambar. On the other hand, dosai was more of an evening tiffin (or snack). I used to fuss about the quality and texture of the dosai, saying that it should not be very brown or black and so on. Now, my daughter is giving it back to me. I have to ensure that my dosai meets her requirements. She actually wants it nice and golden brown.
Real dosa lovers like to have the dosa nice and hot. A piping hot dosai doesn't need any accompaniment other than the popular mulaga podi (or gun powder). Once the dosa gets gets cold, you might as well eat rice or idly. It would either be hard like a biscuit or be rubbery and soft. The best part of the dosa is that it is easy to make but is perfected only with practice.
indianspicetrail.blogspot.in/2007_03_30_archive.html
http://articles.timesofindia.indiatimes.com/2012-07-09/india/32604376_1_masala-dosa-dishes-greek-answer
Wow, now, i need to show this to Amma
ReplyDeleteAgree Dosa is the best snack/breakfast for taste. Nothing like hearing the sizzling griddle when you are very hungry.
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