A nutritious fermented cereal/pulse dough blend, has it origin in South India, and now spread in all directions.
It is the second order at most restaurants, serving breakfast or dinner, the first is idly.
Every eatery has its own style and flavour, some with its size, shape, thickness, crispiness, spices and colour.
The masala dosai at Kovai Anna Purna, or Malabar lodge, Salem, Muruga Bhavan, Yercaud, all had their uniqueness. ( I can imagine you taking a small part in your hand)
Once we were at Srinagar, and there, there was this crowd around a cart-o-restaurant, at a busy intersection selling masala dosai, a sense of home, away among the ice capped mountains, in the North. A serene clear Dal lake, and dal and chappathi, among a variety of other dishes.
Saravana Bhavan within the land or across the borders, a unifying dish, " Masala Dosai".
If you haven't tried it recently, give your sences a treat at the next outing, wherever you are, order a dosai, and make it " Masala Dosai".
P. S.
Many would address it as masala dosa, I would prefer to make it sound personal with an "I" and hence, " Masala Dosai".
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