The author reminisces about their childhood in Calcutta, where they enjoyed paper dosas and masala dosas at small South Indian restaurants. Upon moving to Bangalore, they discovered benne dosa, a thicker and softer version of the dosa, served with coconut chutneys. The unique recipe for benne dosa includes puffed rice in the batter, giving it a distinct texture and flavor. Despite failing to master dosa-making themselves, the author recommends trying a benne dosa at a local restaurant and suggests adding extra butter for an authentic experience.
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