If you love watching the process of making South Indian dishes, then you are at the right place. If you love to stand and watch all the orders getting ready even though your order is still long to be prepared just for the joy of watching that dosa getting plastered on the hot tawa, then getting topped with oodles of toppings. You are one of us. So today we going to do just that we are going to admire the Dosas and Idlies because they deserve it.
I have waited in long lines during college and office breaks just to have these decadent sombre delicacies. And what motivated that wait was the process. Here is a quick video of a vendor making Mysore dosa, Cheese masala and Tawa Idli. This will make understand what I meant.
Credit- Siddhesh Kumbhar
Here are few SouthIndian dishes I recently stalked.
Mysore Masala Dosa
Rawa Dry Fruit Idli
Rawa Idli is made from a type of semolina, which has grains a little bigger in size than usual semolina. This idli is very soft which melts right on your tongue. Idli also has many varieties liked by foodies like vegetable idli, rice idli, dry fruits idli, carrot idli, tomato idli and more. Nothing beats the feeling of having a bowl of hot sambhar with dunked in idli.
Rawa Masala Dosa
Rawa dosa is also made from semolina, it is more crispy than usual dosa. Also a lot more delicate. In rawa masala dosa is a crispy dosa brushed with butter which is optional than plastered with a premade mix of spices, curry leaves, mashed potatoes, onion and coriander.
Rice Dosa and Idli
Nothing can beat a comforting classic plain homemade rice dosa and idli. Whenever I crave for a minimalist and sober taste- plain dosa is my go-to dish.
All the dosas and idli can be served with sambhar and various types of chutneys like coconut, tamarind, coriander, garlic and much more. Stop salivating, stop waiting just grab your dosa…