Who can resist a hot, crispy dosa or a soft, fluffy utthapam or appam? Reading Srivalli’s Dosa Mela, and surveying over 50 dosa varieties, I realized I had my own “dosa stereotypes.” Some of my dosa stereotypes that were nullified were that dosas need to be vegetarian, need to be made from soaked dhals and that dosas are uniquely Indian! Some of my favorite entries were injera (an Ethiopian dosa), a dosa made out of a green called Mudakathan Keerai in Tamil (Balloon vine in English, classified as a weed in our neck of the woods), and dosa roll ups, a good party appetiser or kid’s snack.
After working on the entries, I knew everybody loves Dosas. What else can I say after seeing the enthusiasm shown by all. Lets move on to check out each of them! I wanted to post the pictures the usual way, but I knew this will end up being one long post.
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