I’m an unabashed non-fan of mainstream South Indian cuisine, you know the typical dosa/idli/uttapam/vadas served with sambhar and a side of coconut and tomato chutneys. If you are anything like me, you’d know where I’m coming from on this one. The sameness of taste just kills the joy of eating. Even so, you cannot completely eliminate the probability of having to eat at a South India restaurant because we all have that one person (or many) in our life who’d settle for nothing but South Indian for a Sunday brunch. Here is my compilation of five seriously delish dosas that will make such jaunts a happier experience for you:
Mysore Sada Dosa
I first sampled this variety of dosa at the iconic Vaishali Restaurant on FC Road, Pune, and it was the first type of dosa that I absolutely fell in love with. A fine orange layer of urad and chana dal batter on the inside lends so much depth and character to a humble dosa that your taste buds won’t stop tickling. It is best enjoyed on its own, minus the frills of sambhar and chutneys.
Coconut Onion Rava Dosa
This is a more recent discovery, and has quickly climbed up the charts in my short but definitive list of South Indian favourites. A layer of minced fresh coconut inside a rava dosa with a generous dose of crisp onions is a delight to taste. Small chunks of soft coconut juxtaposed with crispness of rava and onions make this a textural affair.
This is your quintessential plain dosa, except it is fried in dollops of pure butter instead of oil, which elevates the overall taste of the dish several notches. Also known as Benne Dosa, this variety traces is origin to Karnataka, and makes for an ethereal melt-in-your-mouth experience that you just can’t get enough of.
I love this preparation for its sheer size and unique shape the most, besides the lightness and crisp texture. It is a typical paper dosa that is served in a conical shape. Even though ultra thin, it is enormous in size and takes some serious appetite to polish off. Makes for a crunchy munching, and is best enjoyed with generous amounts of coconut chutney and filter coffee.
Neer Dosa, which literally translates to ‘water dosa’, is yet another Karnataka delicacy to die for. Made from unfermented rice, unlike most other dosa varities, Neer Dosa has a distinct white colour and is absolutely soft and light to taste. In Tulu region of Karnataka, Neer Dosa is also eaten with meat, fish and vegetable curries. What’s not to love about a dosa that compliments meat and fish!
Got any more varieties to add to the list? Spread the joy by sharing your favourites with us in the comments section.