What is it that makes the favourite South Indian breakfast dish so fascinating? Well, the third eye and I found the answer to this question at one of the 99 Variety Dosa Bandis of Bangalore. And it is more fascinating than ever now.
It’s all about the chef’s hand, they say, irrespective of who the person is.
He mixes the already prepared white coloured dose hittu (batter) with a steel ladle. Slow and steady. He turns the burner on. He continues mixing the batter, as little drops fly tangentially. One of which, a while later, makes that signature crackle as it touches the pan. He knows that it is time. He wipes the pan clean. He now takes a ladle full of batter, pours it on the pan.
The magic begins when he draws a spiral on the thick, opaque, white blob of batter using the convex side of the ladle. He now splashes a spoonful of oil on the thin, crisp, semi-opaque, perfect circle. That crackle again.
He now applies the chutney, spreads the masala* , or chopped vegetables on it.
He churns the masala thoroughly, so that it spreads evenly throughout the surface.
And so, as this irresistibly tempting, unbelievably delicious plate of happiness awaits me, I delay no more. Yes, it is time to relish this little piece of absolute wonder.
*Masala usually refers to a side dish (placed inside the Dosa) made of potatoes. But in the case of this particular cart – which is one of many 99 Variety Dosa Carts in the city – Masala can mean anything that has to do with sauted or diced vegetables.
Location – Christ University Campus, Bangalore