99 dosa stall

Restaurant name: Dosa.

Among the staples was the pav bhaji dosa. Every evening, from 4. Padma, 45, says her husband coined the term when they moved to Bengaluru in to set up their dosa business, Sri Balaji 99 Variety Dosa, near Lakshmi Devi Park in Koramangala. The concept became popular and others started using the name for their own dosa carts. Most 99 Varieties owners have a similar story to narrate.

99 dosa stall

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Among the staples was the pav bhaji dosa. Every evening, from 4. Padma, 45, says her husband coined the term when they moved to Bengaluru in to set up their dosa business, Sri Balaji 99 Variety Dosa, near Lakshmi Devi Park in Koramangala. The concept became popular and others started using the name for their own dosa carts. Most 99 Varieties owners have a similar story to narrate. They have nephews and sons helping out, and sell dosa s every day. They all speak fluent Hindi and some are even fluent in Marathi. They churn out dosa s as fast as customers can order. The dosa batter is spread out on a hot tava , on top of which a layer of spicy tomato chutney is spread. Then the toppings of your choice, say, corn and mushroom, are mixed with tomato, onion and capsicum and mashed on the dosa until the ingredients turn pasty like a thick gravy.

99 dosa stall

Dosa entered my life when I first moved to Bengaluru, Karnataka in By that time I had eaten dosas at home in Uttar Pradesh, a state in North India, but I had no idea how dosas tasted in South India — where they originated. We eat it with coconut chutney and tamarind sambhar, a curry that accompanies dosa throughout the country. Known as dose in Kannada, the local language spoken in the state of Karnataka, dosa the anglicized name is mostly made with a fermented batter of rice and lentils. I had my first dosa in Bangalore at one of the quintessential Shiv Sagars. This chain of multi-cuisine vegetarian restaurants in Bangalore and other Indian cities serves both North Indian and South Indian meals, but their signature dishes are the dosas, idly, and vadas they serve at breakfast time. I remember that crispy goodness crunching in my mouth with the soft coconut chutney. The sambhar I ate a spoonful of after each bite filled my palette with a medley of many flavors. Thus began my love for dosas and my eternal dosa search. Whether I was in Bangalore, on a trip from Bangalore to Coorg , exploring the Biligiriranga Hills known locally as the BR Hills or in any other part of Karnataka, I looked for the tiniest shops to eat dosas before starting my day.

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