Defining Dosa(i) as a Concept.

One of the few things I am really particular about is how my dosa should be made, served and eaten. As in I believe there is a point in making dosas the way they are to be made and respect compliance. The point is it is an independent concept and its conceptually incorrect to withdraw from its original form. At least refrain from calling it dosa. Call it something else- say gosa or posa! I often find this happening in restaurants- usually the bhavans and sagars around. And I take offence to such a departure. Primarily, dosas are not meant to be "sweet"- which means adding jaggery or sugar to the batter is a strict "no". Also, dosa is a thin and crispy digestible form of tiffin rather than a thick leather-like pancake making it difficult to chew or digest. Making it that thick would also contribute to leaving some parts of the dosa uncooked. May be learning how to make uthappam helps in cooking thick pancakes but uthappam certainly isnt this bad when made thick!

Another thing that adds to the taste of dosa is oil- but overdoing it or using smelly-reheated oil would only render the dosa sort of stale. Too much of oil is not good in any case, right? Dosas are conventionally served with sambhar and chutney (ranging from coconut to onion to mint to tomato). So it is important that the accompaniments are good too. Good here would ideally mean undiluted, spicy and proportionate with all necessary ingredients. The picture I have put up above could be quite misleading, you know? Coriander seasoning definitely doesn't help. And also, that triangular shape doesnt beautify it that much that people would crave to eat dosas which are of that shape (or rolled up neatly). Sadly, I feel for the cause. The cause of all mamis who make wonderful dosas in a minute. The cause of those dosas which might have a right to be presented the way they want to be. Certainly. Sigh...It (the thought) gives me an appetance for the thin-n-light crispy dosas which I can endlessly hog on at home with other complements such as curd, molaga podi (chilly powder), mango pickle, thogayal (which is my recent addiction), etc... while I feel full up in my throat with just a few bites of those thick-n-oily dosas outside.