Let’s face it. Kolkatans love fast food. Honestly, they live on fast food. Since time immortal, fast food has been an integral part of our daily diet. From samosas, kachoris and telebhajas to rolls, chowmein and cutlets, Kolkatans love it all. But that’s not just it!
Imagine a crispy wrap, a bite into fried nuts and coconut, a blending of potato paste and the warm aroma of gunpowder! No, I am not talking about wild Mexico.
It’s the South Indian Dosa. Over the last two decades, dosa has subtly invaded our fast food menu and is steadily growing in popularity. Today, dosas along with sambar and chutney is a huge hit in Kolkata, especially among the vegetarian folks. From roadside stalls to swanky South Indian food joints, dosas today are a chart topper in Kolkata. There is a wide variety of dosas available in Kolkata based on the variations in the batter or fillings that is used to prepare it. A simple regular dosa is called 'Sada Dosa' which has no fillings. The 'Masala Dosa' which is stuffed with a mixture of spiced potato and onion, is easily the most popular dosa of them all.
Here's a list of the some of the most commonly known dosas:
• Sada Dosa: A basic dosa with no filling.
• Masala Dosa: A regular dosa stuffed with a mixture of spiced potatoes and onion.
• Ghee Dosa: A dosa fried in 'ghee', a clarified butter.
• Rava Dosa: A dosa made with rava or semolina, which doesn't need fermentation and is usually considered a fast snack.
• Paper Dosa: A long and very thin delicate dosa which can be spread over two feet.
• Mysore Dosa: A dosa lined with a red or green chutney on the inside surface.
• Green Dosa: A dosa stuffed with fresh vegetables and mint chutney.
• Onion Dosa: Chopped and sautéd onions are used as the filling for this dosa.
• Cheese Dosa: A dosa stuffed with cheese. • Egg Dosa: A dosa spread with an omelette.
• Set Dosa: A popular type of dosa in Karnataka, which is cooked only on one side and is served in a set of two, hence the name.
• Muttai Dosai: Eggs are added to the regular batter. The word muttai in Tamil means ‘egg’.
• Neer Dosa: A dosa prepared from rice unique to some Karnataka districts.
• Pesarattu Dosa: A dosa prepared from moong dal. It is an Andhra special. The variations include making it from soaked whole moong seeds (along with green cover), which gives a greenish tint to the Dosa, or making it with yellow coloured moong dal (green cover removed and dal is refined), which gives a fine golden yellow tint to the dosa when roasted. Both these forms are famous in Andhra Pradesh and are usually served with chutney made from ginger and tamarind.
Dosas are not very difficult to prepare. Here is the recipe. Try it at home. You will love it.
1 cup raw rice
1/3 cup split black gram (urad dal) 2 tablespoons cooked rice
2 tablespoons beaten rice (poha)
5 to 7 fenugreek seeds (methi)
Salt to taste Oil for cooking
Wash the raw rice, urad dal and fenugreek seeds. Soak in some water along with the beaten rice and cooked rice for at least 2 hours. Grind to a smooth paste with a little water. Cover and keep aside for at least 4 hours. Add salt and mix it well. Heat a non-stick tava (big frying pan) and grease it lightly with oil. When hot, pour a ladleful of the batter, spread using a circular motion to make a thin dosa and cook on one side. Pour a little oil along the edges while cooking. When crispy, fold over and serve hot with coconut chutney and sambar.
Ingredients Chicken - 2 breast pieces (chopped into small bite size pieces)
Red onion - 1 (chopped fine)
Green chillies - 4 (chopped fine)
Turmeric powder - 1/2tsp
Chilli powder - 1tsp Salt to taste
Pepper powder - 1/2tsp
Dosa batter - as per requirement
Oil – 3 tbsp
Method Mix the pieces of chicken, chilli powder, turmeric powder along with salt and pepper. Marinate this mixture for atleast 1 hour (it will taste better if you can marinate it overnight). In a pan, heat 3 tbsp oil and fry the marinated chicken. Fry till the chicken turns golden brown in colour. Then take the chicken pieces out and in the same pan, (if needed add extra oil) fry the green chillies and onion till they look well roasted. Now add fried chicken into this. Add salt and pepper to this mixture as per requirement. Mix well and sauté till everything is well incorporated. Garnish with chopped red onion and coriander leaves. Make dosa and spread this chicken mixture into the dosa. Wrap the dosa with the mixture inside. Serve it hot with coriander chutney and sambar.
Top 5 food joints to have South Indian fast food
• Banana Leaf – Rashbehari Avenue
• Udippi- Chadni Chowk
• Anand – Central Avenue
• Komala Vila – Gariahat
• Raj – Monohar Pukur Road