Dosa dossier for the foodie!

DECCAN CHRONICLE. | VIJAY RAO
Published Aug 1, 2017, 12:01 am IST
Updated Aug 1, 2017, 12:01 am IST
Many local college students share their experiences on eating the best open dosa in town.
Reevan and Kaushik try out their favourite dish.
 Reevan and Kaushik try out their favourite dish.

Bengalureans love their pizzas, and equally love their idlis, vadas, parottas and dosas. But sometimes there comes a dish that brings the best of both worlds, and that is none other than the Open Dosa. 

“It’s always been there hidden on menus, but I love it now because it mixes so many dosas into one. The filling is from the masala dosa and the base is an extra crispy set dosa,” says Reevan Rego, an accountant. 

The open dosa has youngsters all over the city in a craze. The popularity of the dish has reached to such an extent that the students of St Joseph’s College have named their in-house publication after the dish. 

“Open dosa is so amazing because it’s a dish that you simply can’t order home and parcel. It’s difficult to get the dosa at places like Vidyarthi Bhavan and VV Puram Food Street as the craze for open dosa is like an evening iftar celebration,” says Nitin Murali, a student of St Joseph’s College. 

Street food in Bengaluru is generally inexpensive. This gastronomical experience would cost you about `30-35  with a few more bucks for a dollop of melted butter. 

“You can find this dosa in proper restaurants as well, but food looks more satisfying when you can see the way it’s being cooked. There is a different kind of joy in standing on a crowded street and holding a leaf plate of piping hot dosa,” says Rashmi PK, a social media manager. 

Bengaluru enjoys street food from various exotic cuisines, be it the shawarmas, momos or masala puri, it’s good to see that the South Indian open dosa is a strong contender too.

“I’m a Bengali and I absolutely love South Indian food. Most my friends and I can’t get enough of the open dosa. If you thought butter on aloo paratha was amazing, you need to try it on crispy dosa with aloo,” says Shirsha Majumder, a dancer.





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