There are lacy-edged dosas and cakelike dosas, delicate dosas that crumple like hankies, and fat, deeply pocked dosas that break where they're creased.
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But those dosas have a large extended family: dosas from Karnataka made with grated cucumber; dosas from Tamil Nadu made with pearl millet flour; and dosas from Kerala made with jaggery.
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Saravana Bhavan, on 26th and Lexington for dosas, is another go to.
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One of my friends brought a dosas and sambhar, a South Indian dish.
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Making dosas at home is not hard, but there is a learning curve.
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At Hanukkah that's a "lucky combination," he says: Instead of latkes, the family makes Indian dosas.
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Recipe: Dosas With Mustard Greens and Pumpkinseed Chutney Follow NYT Food on Facebook, Instagram, Twitter and Pinterest.
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One floor above, a sister restaurant serves up limp dosas and a chicken-and-rice contrivance masquerading as biryani.
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Later, William tested out a machine invented by a company from Bangalore that makes dosas, traditional South Asian pancakes.
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Watch the video below to see this hidden gem and the different types of dosas it has to offer.
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In the case of my dosas, it took about a dozen tries to get anything resembling a smooth crepe.
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At places like Pai Brothers, crispy, paper-thin dosas might be filled with duck masala or chocolate and cashews.
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But, as Ms. Jaisinghani pointed out, thicker dosas allow you to fully appreciate the flavors of lentil, rice and fermentation.
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If you've never made dosas at home, a good place to start is a simple rice and urad dal batter.
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It's made up of international dishes, like Italy's 88-pound mozzarella balls and South Indian dosas made in a temple basement.
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Besides those sweets, the season keeps the cooks busy turning out 5,000 to 6,000 dosas a week — triple the usual amount.
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We order train breakfast favourites of vada (small, doughnut-like snacks served with green and coconut chutney) and masala dosas all round.
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The dosas at Temple Canteen are made from rice flour and lentils and are filled with vegetarian ingredients like potatoes and onions.
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Also southern are the utthapams, thick rice pancakes that, like their skinny cousins the dosas, have their own "gallery" on the menu.
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I met Bhushan, a feminist activist, four months later at Hotel Chalukya, whose restaurant is famous for its big, red triangular dosas.
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Then sometimes we'll go to Saravana Bhavan on 80th and Amsterdam which serves extraordinary dosas — a South Indian sort of crepe made from fermented rice batter.
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Vikas showed the couple his "dosamatic machine," a device of his own invention that makes pancakes, crepes, dosas and even omelets automatically – just load it with batter.
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Then you can ramp up your ambitions again for Friday night, and make Melissa's cool new recipe for dosas with mustard greens and a pumpkin seed chutney.
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We meet with temple-goers and chefs to talk about their legendary dosas and see how the Temple Canteen has cultivated a community for South Indians and Queens folk alike.
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And Mr. Krishna and many other diners, despite their oversize mounds of tamarind rice and dosas, still managed to find the room to indulge in a generous scoop of rava kesari.
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The restaurant chain, known for its crisp, wafer-thin, rice flour pancakes or "dosas" and fragrant, spice-filled vegetable stew, is now run by his two sons, according to the hotel's website.
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The military curfew has been lifted, and outdoor restaurants are packed at night with Tamil families dining on dosas, idlis and other specialties of the distinctive cuisine that Jaffna shares with Tamil Nadu, India's southernmost state.
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He's picking at the late afternoon feast he's ordered for us—a spread of dosas, idlys, and daal, vegetarian food meant to be shared among friends—as he explains the emotional journey toward Pain of Mind.
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"It was the most extravagant of celebrations," said Ms. Jayapal, 54, with seemingly bottomless varieties of Indian dishes: spiced fritters called pakoras; fluffy idlis, a type of rice cake; and dosas stuffed with potatoes and served with a vibrant coconut chutney.
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The day can start with avocado toast, a hemp protein shake, assorted dosas (southern Indian pancakes), steamed tofu with roasted cauliflower and harissa, fried eggs with smoked potatoes and vegetables, and congee, the Cantonese porridge, made with forbidden rice and millet.
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Some waited for a gray-haired woman in a sari at a microphone to announce their numbers, a signal that their food was ready, while others were midway through their oversized dosas (thin rice crepes), mounds of tamarind rice and various mithais (sweets).
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The menu changes seasonally and includes high-vibrational shakes, using nutrient-dense ingredients like matcha, Brazil nut milk and turmeric; high-vibrational tonics, which are elixirs that combine greens and spices to enhance one's mood; and globally inspired dishes like kitchari, congee and dosas.
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Fermented jalebis, sweets made from deep-fried batter, and dosas, or rice-batter crepes, are well-known, but the family stressed just how great the fermentation process is for gut health, and how well it keeps — making it ideal for workers who are out all day without access to somewhere cool to store their provisions.
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NY Dosas is a food cart located in Washington Square Park, New York City, in the state of New York. NY Dosas is owned by Thiru Kumar who is from Jaffna, Sri Lanka.
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Traditionally, dosas are served hot along with sambar and chutney.
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In 1992, Ganapathy started his own food business, selling idlis and dosas in a handcart opposite the Vashi railway station. In 1997, he rented a shop and started experimenting with various varieties of dosas. In 2003, he opened his first outlet in a mall in Center One Mall at Vashi. As of 2012, Dosa plaza has 45 outlets in 4 countries serving more than 100 varieties of dosas.
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Shukla co-wrote the short film Two Dosas with Sarmad Masud. It starred Himesh Patel. After Danny Boyle awarded the film Best Short at the 2017 Shuffle Festival, Boyle cast Patel in the title role of Jack in Yesterday (2019).
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The rice is usually eaten with pappu, a simple curry. Pesarattu is different from attu and dosas; it has sprouts ground into the batter, making it green. Meat, vegetables, and greens are prepared with different masalas into a variety of strongly flavored dishes.
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It is traditionally used to grind spices and lentils in the states of Tamil Nadu and Kerala. These grinding stones are primarily used to prepare chutney and spice mixes for cooking and occasional use including grinding soaked lentils in preparation for dosas, vadas, or papadum.
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Neer is the word for water in Tulu language. Unlike other dosas neer dosa is known for its simple preparation method and lack of fermentation. Usually neer dosa is served with coconut chutney, sambar, saagu and non vegetarian curries like chicken, mutton, fish and egg curry.
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Batter made from rice and lentil (Vigna mungo) prepared and fermented for baking idlis and dosas Amazake, beer, bread, choujiu, gamju, injera, kvass, makgeolli, murri, ogi, rejuvelac, sake, sikhye, sourdough, sowans, rice wine, malt whisky, grain whisky, idli, dosa, Bangla (drink) vodka, boza, and chicha, among others.
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He has appeared in a number of short films. In 2014, he was cast as Pavan in the short film Two Dosas. The short won several awards, including Best Short Comedy at the London Short Film Festival. In 2015, it won Best Comedy at the Aspen Film Festival.
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The famous masala dosa traces its origin to Udupi cuisine and was subsequently popularised by Udupi restaurants.The Udupi cuisine emphasizes the use of local fruits, vegetables, grains and beans. It is entirely vegetarian food that makes use of jaggery, rice and coconut. It comprises different types of dosas and spicy rices.
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Central Tiffin Room (CTR) or Sri Sagar Hotel is a heritage restaurant in northwest Bangalore established in the 1920s by Y.V. Subramanyam. It is notable for its Masala Dosas that come in butter and non butter variants. It is situated at the 7th Cross Road corner of Margosa Road, Malleshwaram, opposite to the Malleshwaram Grounds.
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Staple base options for an Indian Chinese meal include chicken, shrimp or vegetable variants of "Hakka" or "Schezwan" noodles popularly referred to as chow mein; and regular or "Schezwan" fried rice. American chop suey and sweet and sour dishes can be found at many restaurants. Some South Indian restaurants have also come up with spring rolls and "Schezwan" dosas.
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Thoothukudi is the place of origin of the Thoothukudi macaroon, Tirunelveli is known for its wheat Halva, Salem is renowned for its unique mangoes, Madurai is the place of origin of the milk dessert Jigarthanda while Palani is known for its Panchamirtham. Idlis, dosas, and sambar are quite common throughout the state. Coffee and tea are the staple drinks.
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Given the history of the area, local cuisine is a fusion of many cultures. Dosas made like crepes with meat and cheese instead of masala are an example. Chaiyos (a kind of Vietnamese spring roll made from rice flour) also appear in local restaurants. Vindaloo is different than in Goa (a result of the area’s Portuguese past).
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Mysore café was established in the 1930s. Its founder A.Rama Nayak was then a class fourth drop out from the village of Akkar (south canara). Choosing a vantage spot near the King's circle railway station, he started making and selling idlis and dosas on plantain leaves. A few years later, he set up his first restaurant selling south Indian cuisine in Matunga.
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Of course the film belongs to Abhishek Bachchan, the protagonist, Guru himself. And in all honesty, Abhishek rises to the challenge like never before." The Sunday Times stated "It is certainly one of the best Bollywood movies you will see. Performances attract admiration: Bachchan does a De Niro, piling on the dosas to show the ageing and overweight Guru and he is, surprisingly, impressive.
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A dosa is a rice pancake, originating from South India, made from a fermented batter. It is somewhat similar to a crepe in appearance. Its main ingredients are rice and black gram, ground together in a fine, smooth batter with a dash of salt, then fermented. Dosas are a common part of the diet in South India, but have become popular all over the Indian subcontinent.
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Mango pickle The Andhra Pradesh cuisine includes bandar laddu, avakaya, gongura, pulusu, pappucharu, jonna kudu, bobbattu, kaja, and arisa. It uses spices, fruit and vegetable harvests of the region. Rice is the staple food and is used in a wide variety of ways. Typically, rice is either boiled and eaten with curry, or made into a batter for use in a crepe-like dish called attu (pesarattu) or dosas.
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Telugu) or Attu Kallu (Malayalam - Tamil) Wet grinding is rare in western cuisine but common in Indian cuisine. Wet grinders are used to make pastes from grains and lentils, such as those used in cooking dosas and idlis in South Indian cuisine. These grinders generally consists of a few granite stone plates that are rolled against another stone plate with the items to be ground between them. Wet grinders have two advantages over electric mixers or blenders.
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Mumbai Vada Pav, the most popular Mumbai food Mumbai being capital (and largest urban area) of Maharashtra is dominated by Maharashtrian food. Vada pav is noted as the most popular street food in Mumbai. Other noted street foods in Mumbai include panipuri, bhelpuri, sevpuri, dahipuri, sandwiches, ragda-pattice, pav bhaji, Chinese bhel, idlis and dosas, all of which are vegetarian. In terms of non-vegetarian offerings omelette-pav, kebabs and fish are found on Mumbai streets.
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Jackfruit flesh Ripe jackfruit is naturally sweet, with subtle pineapple- or banana-like flavoring. It can be used to make a variety of dishes, including custards, cakes, or mixed with shaved ice as es teler in Indonesia or halo-halo in the Philippines. For the traditional breakfast dish in southern India, idlis, the fruit is used with rice as an ingredient and jackfruit leaves are used as a wrapping for steaming. Jackfruit dosas can be prepared by grinding jackfruit flesh along with the batter.
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Most of the dishes are eaten with rice and rice based accompaniments such as dosas, appams, idiyappams, adais and idlis. The Chettiars, through their mercantile contacts with Burma, learnt to prepare a type of rice pudding made with sticky red rice. A non-vegetarian dish sample tray in Chettinad Hotel Chettinad cuisine offers a variety of vegetarian and non-vegetarian dishes. Some of the popular vegetarian dishes include idiyappam, paniyaram, vellai paniyaram, karuppatti paniyaram, paal paniyaram, kuzhi paniyaram, kozhakattai, masala paniyaram, adikoozh, kandharappam, seeyam, masala seeyam, kavuni arisi, maavurundai, and athirasam.
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Two dabbawalas in Mumbai delivering meals packed in tiffin carriers In South India and in Nepal, tiffin is generally a snack between meals: dosas, idlis, vadas etc. In other parts of India, such as Mumbai, the word mostly refers to a packed lunch of some sort. In Mumbai, it is often delivered to them by dabbawalas, sometimes known as tiffin wallahs, who use a complex system to get thousands of tiffin carriers to their destinations. In Mumbai, a school-going child's lunch box is fondly called a tiffin box.
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After graduation, Masud wrote and directed Adha Cup (2009), a short film in Urdu about two men ineptly trying to reunite the cast of a Bollywood musical. According to the Macau Daily Times, it was "the first Urdu-language drama commissioned by British broadcaster Channel 4, which was later developed into a six-part series at the BBC." One reviewer called it "a delightful comedy adventure, a sort of bilingual Bollywood Blues Brothers by way of Nottingham." Two Dosas (2014) was Masud's second short film as a director (he co-wrote it with Nikesh Shukla) and was funded by Film London.
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Udupi restaurants, are very popular and serve predominantly vegetarian cuisine. The Chinese food and the Thai food served in most of the restaurants can be customised to cater to the tastes of the Indian population. Bengaluru can also be called a foodie's paradise because of its vast variety of foods and edibles with a touch of Bengaluru's uniqueness and traditionBangalore's Best Food Review Website Brew & Chew Some of the renowned traditional Bengaluru's vegetarian restaurants are MTR (Mavalli Tiffin Room), Vidyarthi Bhavan, Udupi Krishna Bhavan, Ramakrishna Lunch Home, Hotel Sharavathi in Yelahanka, New Krishna Bhavan, Janatha Hotel, Central Tiffin Room, Restaurants at Janardhana Hotel and Chalukya Hotel and Ullas to name a few. The masala dosa – rice pancake smeared with red chilli chutney and stuffed with potato curry, 'set dosa' – 3 medium-sized dosas, 'benne masalae' – thick rice pancake prepared with butter – are some of the local favourites and few stake the origin of these dishes from Bengaluru.
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