The Tale Of The Dosas Of South Canara - Slurrp
When the sun rises over Udupi, it brings with it the sweet scent of caramelized flour and hot ghee. Those who live in temple town are very familiar with this odor, which grows stronger as people make their way to their favorite breakfast place. This distinct aroma can be attributed to the preparation of various types of dosa on hot iron griddles that are lined with generous dollops of ghee. Almost every other household in the South Canara region makes it for breakfast, in various avatars, from the humble paper dosa to decked-out plates of open butter masala dosa. Read More: Dosa Batter: Karnataka-Style Recipe For A Flawless Dosa The origins of the crepe have long been the subject of much heated debate, with aficionados of the breakfast item split between two schools of thought: the first that the dosa originated in Udupi, Karnataka, and the second that it was consumed across the state of Tamil Nadu centuries prior. Both Tamil and Udupi dosa batters use identical ingredients; the differ...