Song for the mood: Pukarata Chala Hoon Main - Mohd. Rafi
Masala Dosa: A masala dosa is made by stuffing a dosa with a lightly cooked filling of potatoes, fried onions and spices. It wraps the dosa around a onion and potato curry. (courtesy wikipedia)
Masala Dosas have become a regular in the diet these days, it's only fair that this unassuming food variety gets a blog. The closest Andhra Mess (there are 3 big ones in electronics city, never counted the smaller ones) serves decent dosas (strictly decent that too on a good day)alongwith coconut chatni. With a plate of dosa you get unlimited portions of chatni and alu sabji although the smart waiter takes away the chatni container when he sees you've eaten too much. No sambar is served, which doesn't bother me much, but prompts my good friend Gooth to start philosophical conversations of how dosas should really be eaten. A trick to eating in Masala Dosas in Andhra Mess is to order plain dosa instead. They serve some masala along with dosas which is same as the masala in the dosa ... I still dunno why it is semi-liquid ...
Masala Dosas are served, a lot crispier, at Pavithra Darshini which is a 5 minutes walk from college. You can watch your Dosa being made - its an open kitchen like many other small eateries in Bangalore - and it comes pretty fast. The masala inside the dosa used to be a lot better, now it just looks like a lump of potato smeared with salt. You can eat as much chatni and sambar as you want, though I doubt you'll want to. Although ever since I saw the serving guy mix extremely clean water, used for washing vessels, into the chatni I stay away from it. Oh, did I miss something here? Yes, the water is mixed 'after' the vessels are washed in it ... maybe their secret recipe, who knows?
Masala Dosas, with two varities of chatni (coconut and coconut with tomato-ginger I believe) and a larger bowl of sambar are served at Salem Kitchen in Transit, a food joint in Forum Mall at Koramangala. Given the 'largeness' of the place it tends to be a bit heavier on the pocket. Nevertheless the dosas are tasty, no chance to complain. You can also get rava dosas instead of the rice-batter dosas here and they taste pretty good.
Masala Dosas which I really liked a lot are served at Jaynagar, at a place aptly called Dosa Centre. The size of the dosa not withstanding these are the heaviest dosas I have eaten in Bangalore so far. The masala too is the best of all the places I have eaten masala dosas at; the potato is properly cut and the amount of chilly is enough to make your tongue tingle.
Masala Dosas at Pongal, a small outlet in J B Nagar are, hands down, the best damn dosas you or your friend or his friend's friend or his third cousins twice removed will ever eat in Bangalore. Period. The masala itself changes substantially when you order among the following Masala Dosas -- Chettinad Masala, Podi Masala, Tanjavore Masala, Malli Masala etc etc. I have been going here with fraandzz every week for about 4 months now, but I still can't identify which is which, but they all taste different, that I can assure you. You can get a rava masala too ... rockin place!
Masala Dosas can be eater with multiple chatnis and an endless stream of sambar at Krishna Kafe (yes with a K not a C) in Koramangala. This place is famous for its Paper Masala Dosa, a megamoth which covers the entire table and could feed the whole of Ethiopia (sorry Vijay), but on a given day is only enough for me and VKRN with a few bites for a couple others. Don't complain you 'others'. If you do, won't even get that much next time around ...
Masala Dosas, closer to where I was interning for 5 months, are served at another Darshini, much larger than the one near my college. This place serves really large portions, comparable to any other place I have mentioned so far, very clean, very tasty. I was also having daily lunch here for 5 months ... internship is over now so I dunno if I'll go there again. Someday if I pass that place, maybe the waft of the pungent chatni and spicy potato masala will prompt me to stop and have a bite ...
In a good masala dosa, the masala is always well tucked inside the dosa. You have to get through the crust to get to the masala. There is always some sambar or chatni alongside, to spice up things a bit, and sometimes the crust changes, in size or kind, but it is still the masala that makes or breaks the dosa ...
Cheerios!
Masala Dosa: A masala dosa is made by stuffing a dosa with a lightly cooked filling of potatoes, fried onions and spices. It wraps the dosa around a onion and potato curry. (courtesy wikipedia)
Masala Dosas have become a regular in the diet these days, it's only fair that this unassuming food variety gets a blog. The closest Andhra Mess (there are 3 big ones in electronics city, never counted the smaller ones) serves decent dosas (strictly decent that too on a good day)alongwith coconut chatni. With a plate of dosa you get unlimited portions of chatni and alu sabji although the smart waiter takes away the chatni container when he sees you've eaten too much. No sambar is served, which doesn't bother me much, but prompts my good friend Gooth to start philosophical conversations of how dosas should really be eaten. A trick to eating in Masala Dosas in Andhra Mess is to order plain dosa instead. They serve some masala along with dosas which is same as the masala in the dosa ... I still dunno why it is semi-liquid ...
Masala Dosas are served, a lot crispier, at Pavithra Darshini which is a 5 minutes walk from college. You can watch your Dosa being made - its an open kitchen like many other small eateries in Bangalore - and it comes pretty fast. The masala inside the dosa used to be a lot better, now it just looks like a lump of potato smeared with salt. You can eat as much chatni and sambar as you want, though I doubt you'll want to. Although ever since I saw the serving guy mix extremely clean water, used for washing vessels, into the chatni I stay away from it. Oh, did I miss something here? Yes, the water is mixed 'after' the vessels are washed in it ... maybe their secret recipe, who knows?
Masala Dosas, with two varities of chatni (coconut and coconut with tomato-ginger I believe) and a larger bowl of sambar are served at Salem Kitchen in Transit, a food joint in Forum Mall at Koramangala. Given the 'largeness' of the place it tends to be a bit heavier on the pocket. Nevertheless the dosas are tasty, no chance to complain. You can also get rava dosas instead of the rice-batter dosas here and they taste pretty good.
Masala Dosas which I really liked a lot are served at Jaynagar, at a place aptly called Dosa Centre. The size of the dosa not withstanding these are the heaviest dosas I have eaten in Bangalore so far. The masala too is the best of all the places I have eaten masala dosas at; the potato is properly cut and the amount of chilly is enough to make your tongue tingle.
Masala Dosas at Pongal, a small outlet in J B Nagar are, hands down, the best damn dosas you or your friend or his friend's friend or his third cousins twice removed will ever eat in Bangalore. Period. The masala itself changes substantially when you order among the following Masala Dosas -- Chettinad Masala, Podi Masala, Tanjavore Masala, Malli Masala etc etc. I have been going here with fraandzz every week for about 4 months now, but I still can't identify which is which, but they all taste different, that I can assure you. You can get a rava masala too ... rockin place!
Masala Dosas can be eater with multiple chatnis and an endless stream of sambar at Krishna Kafe (yes with a K not a C) in Koramangala. This place is famous for its Paper Masala Dosa, a megamoth which covers the entire table and could feed the whole of Ethiopia (sorry Vijay), but on a given day is only enough for me and VKRN with a few bites for a couple others. Don't complain you 'others'. If you do, won't even get that much next time around ...
Masala Dosas, closer to where I was interning for 5 months, are served at another Darshini, much larger than the one near my college. This place serves really large portions, comparable to any other place I have mentioned so far, very clean, very tasty. I was also having daily lunch here for 5 months ... internship is over now so I dunno if I'll go there again. Someday if I pass that place, maybe the waft of the pungent chatni and spicy potato masala will prompt me to stop and have a bite ...
In a good masala dosa, the masala is always well tucked inside the dosa. You have to get through the crust to get to the masala. There is always some sambar or chatni alongside, to spice up things a bit, and sometimes the crust changes, in size or kind, but it is still the masala that makes or breaks the dosa ...
Cheerios!
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