I looked at it through the corner of my eye sitting prettily surrounded by its three friends and exuding one of the most succulent fragrances I know. The commotion around us couldn’t threaten to break our instant connection. However, Dad, like a 80s Bollywood villain, halted my advances midway when I leapt in surrender to temptation. So the dosa was hot, big deal! Love hurts. I can deal with it. 🙁
I might’ve been younger then and resigned to my fate but the fact remains that even now my heart gallops excitedly at the sight of a dosa. We occasionally marched to a nearby Udupi restaurant for our cravings. Taking in the sight and smell of the place was one of the best part of my childhood.
Dosas famously belong to the South-Indian cuisine. They are pancakes made with a fermented batter containing rice and other pulses and have potato filling in the centre. Sambar, coconut chutney and tomato chutney are generally served alongside them. Although popular as a breakfast recipe they can be eaten anytime during the day (especially by people like me 😉 ). They’re crisp, light, healthy, filling and easy to digest. Precisely why they’re a
dosa piece of my heart! 🙂
My weighing machine and I always looked the other way which made me grudgingly go on a perpetual diet. Dosas and I were hence a match made in heaven. I scouted for perfect recipes, sifted through magazines for tips and observed others assiduously as they made it. I also discovered the importance of maintaining the right temperature of the tava. Learning to pour a ladleful and then slowly shaping it up in a perfect round was a dream I wanted to achieve at any cost.
The steepness of this learning curve was lost on me then though. The batter got collected and formed a lump on the tava sometimes, while on others it assumed an amoebic shape. The dosa looked cooked but tasted raw. The poor non-stick tava had to bear my wrath as I struggled to remove the browned batter that got stuck on it somehow. We had guests at our place one day and my MIL asked me to make dosa with the ready batter. I sheepishly offered to make uttapam instead, for their own good. 😛
A woman on a mission though, am glad that I’ve come close to making them near-perfect now (strictly on my parameters). I love blending traditional recipes with new ingredients and creating my own innovative fusion ones. This has also ensured that my fussy kids get their dose of essential nutrients in a fun way. I like to get creative with fillings and push everything from soya and paneer to all kinds of vegetables in them. 🙂
I love the food variety in India and the ease with which we adopt cuisines from other states in our fold so welcomingly. Dosas are extremely popular not just in India but the world over. Spotting a joint where we can find these awesome treats on display on a trip overseas is a sure trip to nostalgia. They belong to every Indian, just like samosas, pav bhaji and chaat.
Fun fact: Mom joked about getting me married to an Udupi restaurant owner so I could eat dosas for free day in and day out. 😀 😛 😉
As I write this post the batter kept in my refrigerator is fondly singing all kinds of longing and judaai songs to get my attention. I must hence take your leave. Don’t you laugh. We have a bond, remember? 😉 😀
This post is written for #BlogchatterA2Z and #AtoZChallenge for April 2019