Dosa Diner

To digress from the largely local fare, I’ve decided to have a slight diversion and focus on the ubiquitous Dosa. The Dosa is a paper thin batter made from pulses which is stretched on a flat cooking surface. Browned on one side and white on the inside, the best Dosa IMHO is filled with a potato mixture and called masala dosa.

In Bombay, the masala dosa is quite different from the Chennai one – the masala is more soul made like a bhaji and the sambhar or lentil accompaniment is thicker, sweeter than and not as hot as the one down south.

It also has a chutney made of coconut which is white and quite tasty (not hot at all). Be sure to try a hot dosa as a cold one is just not the same. Shiv Sagar makes quite a mean dosa, but dosas can be had in all areas of Bombay (usually where the office crowd hangs around for a bite during lunch hours).

There is also the “paper dosa” which is a large humungous version of the same item, without the masala, but definitely not what I would recommend, though it has it’s own fan following….

Edenist