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Dosa : wholesome fast food obsession

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While South Indians have eaten this go-to breakfast food for thosands of years, it has evolved into a fast food item to be eaten at just about any time, day and night.

It was time for Sunday breakfast, and I sprinkled a few water droplets onto a hot griddle to check if they would sizzle. Perfect. Quickly, I poured a ladleful of pale batter onto the pan’s centre, gently spiralling it outwards. Then, raising the heat, I added a generous spoonful of ghee (clarified butter) around the newly formed disc, which soon began to rise slightly and curl at the edges. Now it was time to flip it and cook the other side.

The traditional dosai dates back at least two millennia

Although the glistening, golden-brown circle might have looked like a French crepe or a Russian blini, it was neither. It was a dosai, a thin South Indian pancake made from a fermented batter of soaked rice and black gram, a 2,000-year-old dish beloved by millions of Indians that can now be found in almost every part of the planet, from Parry’s Corner in Chennai to Paris’ La Chapelle neighbourhood (also known as “Tamil Town” or “Little Jaffna”).

With no time for admiration, I carefully slid a spatula under the hot pancake and plated it alongside a small heap of idli podi, a spicy lentil-based powder. After making a slight crater in the heap, I filled it with gingelly (sesame) oil and mixed them together. Finally, I tore a piece off the crispy dosai, dabbed it in the mixture and popped it into my mouth, enjoying a pleasant burst of tart and spicy flavours followed by an earthy aftertaste of sesame.

This is how millions of South Indians eat this wholesome and satisfying vegetarian dish every morning, sometimes opting for a side of chutney and sambhar (a tangy lentil-based broth) over the idli podi. However, over time, the dosai – also known as thosai, dose or attlu, depending on the Indian region, and as the anglicised “dosa” around the world – has evolved to include different ingredients and fillings such as spicy potatoes as in the globally ubiquitous masala dosa.

The traditional dosai dates back at least two millennia, being documented in ancient literature and passed down through the generations, with the South Indian states of Tamil Nadu and Karnataka both claiming it as their own. In his book The Story of Our Food, food historian K T Achaya says that King Someshwara III (who ruled parts of the present-day Karnataka state) mentions dosai as “dosaka” in the 12th-Century Sanskrit literary work Manasollasa. However, ancestors of the dosai such as mell adai (a pancake made of lentils and rice) and appam (a rice pancake soaked in coconut milk) were being consumed in the Tamil region much earlier.

“Appam and mell adai do find a mention in Madhuraikanchi, a Sangam age literary work from the 3rd or 4th Century,” said Jayakumar S, a researcher of South Indian history and founder of . “But, the actual term “dosai” seems to have been added much later into the lexicon.” He further explained that Senthan Divakaram, an ancient Tamil lexicon (some ascribe it to the 10th Century) attributes dosai to one of the varieties of appam that’s often eaten with the coconut milk on the side.

Despite any debate over who owns the dosai, chefs from the Udupi region in Karnataka were credited with the crispy version we know now somewhere in the 19th Century. Until then, the dosai was more of a soft, fluffy and lacy crepe. And to this day, institutions like (opened in 1924) and (opened in 1943) in Karnataka’s capital Bengaluru have been dishing out delectable dosai for decades. By the early 20th Century, however, many Udupi chefs had migrated to larger Indian towns and cities, popularising the dosai – especially the masala dosa – across India as an affordable breakfast item given its humble and widely available ingredients.

In 2003, the Chennai-based chain took things to the next level by opening South Indian restaurants in various countries, starting in Dubai. And the dosai has continued to grow in popularity around the world, mainly due to the large Indian diaspora who regularly devour the dish and its many variations – including US Senator and current vice presidential candidate Kamala Harris, whose video of took Twitter by storm last November.

The dosai has also recently become trendy in health and wellness circles in India, as it’s considered due to the probiotic qualities that come from its fermentation process. The soaked triad of rice, black gram and a few fenugreek seeds (which impart a distinctive nutty flavour and bitter undertones) is ground with some water and then transferred to a vessel to ferment naturally for seven to eight hours. A few spoonfuls of salt are added after grinding to accelerate the fermentation process.

“The final fermented batter, owing to the action of lactic acid bacteria and yeasts, has increased levels of essential amino acids. This aids in the reduction of anti-nutrients (such as phytic acid) and enzyme inhibitors, thus making it an extremely nutritious food to consume,” explained microbiologist Dr Navaneetha T.

The dosai, termed “dosaka” in ancient Ayurveda texts, is also used by Ayurveda experts in bespoke treatment menus.

“Dosa and idli

[a savoury rice cake made with the same batter as dosai] are part of the diet to treat muscle wasting, constipation and debility,” said Dr Sreelakshmi, a senior wellness consultant in Delhi.

We can dish out almost 70 varieties of dosas at any given time

For most Indians though, dosai is a go-to breakfast food that has evolved into a fast food item to be eaten at just about any time, day and night. Owing to its popularity, affordability of its ingredients and the ease with which the batter ferments in a tropical region like India, dosa outlets can be now found in every corner of the country and beyond.

“Over the years, the batter’s flexibility to be dished out in many variations has aided and lent itself to dosa’s evolution as comfort food,” said chef Thirugnanasambantham K, principal of Welcomgroup Graduate School of Hotel Administration in Manipal. And while the dosai is usually eaten plain (sans fillings), food trends, ingredient availability and convenience factors have resulted in many alternative dosai varieties, both filled and non-filled.

For example, in households across Tamil Nadu, when the fermented batter turns overtly sour from too much fermentation, it gets transformed into uthappam (a thicker dosai with chopped or sliced vegetables); while coconut milk is used instead of black gram in the delicious appam. And new varieties are being created all the time. From Szechuan dosa, hailing from India’s Chinese culinary influence, to the North Indian-inspired paneer butter masala dosa, there is no dearth of dosas churned out by food ventures across India. Even McDonald’s capitalised on this culinary obsession by introducing its in December 2019.

Brothers Ritesh Bhattad, 31, and Ygesh Bhattad, 33, are second-generation businessmen who have flourished by swirling the humble dosai batter. “We can dish out almost 70 varieties of dosas at any given time,” said Ritesh. “However, our signature RBS dosa [filled with grated paneer and onions mixed with peanut chutney and spices] easily sells close to 5,000 pieces every month.” The duo’s successful family-run fast food and catering enterprise, in Hyderabad, has been a hit with college students and office workers, allowing them to open outlets at three more locations across the city.

According to , the masala dosa has been the most-ordered vegetarian dish across India during the pandemic. A whopping 331,423 masala dosas have been delivered by India’s food delivery company, , since lockdown began in the last week of March. This version of dosai has become synonymous with South Indian cooking around the world, although it wasn’t part of India’s culinary history until the Dutch and Portuguese introduced potatoes to India in the 17th Century.

However, in South India, the dosai remains more sacred than a mere breakfast or fast food item, and forms part of the edible offerings to god categorised as “temple cuisine”, which follows closely guarded recipes and sometimes old temple inscriptions.

Azahagar Kovil temple in Madurai, for example, makes a thick and fluffy dosai spiced with cumin seeds and crushed black pepper that is deep-fried in ghee as a divine offering, which is then eaten by devotees. In the town of Kanchipuram in Tamil Nadu, a dosai recipe is depicted on the walls of Varadaraja Perumal Temple. “We have an interesting 16th-Century inscription on the walls… mentioning the preparation of dosai (both savoury and sweet) during Ekadasi processions [religious events conducted on the 11th day after the full moon, and on the 11th day after the new moon],” said Jayakumar S. “This confirms that dosai has been part of the Indian temple cuisine for a long time.”

Whether made at a temple, on the streets or at home, the dosai in its many variations is a divinely tasting food that is deeply embedded into Indian culture.In my family, the dosai isn’t just another food; it’s more like an emotion that cannot be replicated – only experienced in the moment. These words of wisdom came from my grandma, who, a few years back, let me in on an age-old secret shared in turn by her grandma: that no two people can swirl a dosai the same way, no matter how much one tries.

– BBC



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The letter that revealed the man behind the legend

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As the world celebrates the 100th birthday of Sir David Attenborough, tributes continue to pour in from scientists, conservationists, filmmakers, and millions of admirers whose lives were shaped by the legendary natural historian’s work.

But among the many messages shared this week, one deeply personal reflection from renowned Sri Lankan-born scientist Dr. Ruchira Somaweera has captured the true essence of the man behind the iconic voice.

“We all have people we look up to and hope to be like one day,” Dr. Somaweera wrote in a moving tribute marking Attenborough’s centenary. “For me, one of those people has always been Sir David Attenborough.”

The story dates back to 2013, when a BBC⁠ documentary crew visited to explore Dr. Somaweera’s pioneering work on freshwater crocodiles for a potential wildlife series. Although his research ultimately did not make it into the final production, the encounter led to something far more meaningful.

Through members of the crew, Dr. Somaweera sent Attenborough a card expressing gratitude for the profound influence he had on three generations of his family.

“What I never expected,” he recalled, “was to receive a handwritten letter from him just two weeks later, thanking me for the kind words.”

For Dr. Somaweera, the gesture revealed something extraordinary about Attenborough — not merely the global icon known to billions, but a deeply gracious and humble human being who still took time to personally respond to admirers, despite decades of worldwide fame.

“It said so much about the man behind the legend,” he reflected.

That quiet act of kindness perhaps explains why Attenborough’s influence extends far beyond television screens. Across nearly eight decades, he has become not only the world’s most recognisable natural history broadcaster, but also one of the most trusted voices in science communication and conservation advocacy.

From Life on Earth to Planet Earth, Blue Planet and countless other landmark productions, Attenborough transformed the way humanity sees the natural world.

He brought remote rainforests, coral reefs, deserts, mountains, and deep oceans into living rooms around the globe, inspiring generations to care about ecosystems they might never physically encounter.

Few communicators have bridged science and emotion with such extraordinary power.

For Sri Lankan scientists and conservationists, Attenborough’s impact has been especially profound. Many grew up watching his documentaries, developing an early fascination with wildlife through his storytelling.

Dr. Somaweera’s own career reflects that inspiration. Widely respected for his work on crocodilians, reptiles, and conservation biology, he has become an internationally recognised scientist whose research has contributed significantly to understanding freshwater ecosystems and reptile conservation.

Yet even accomplished scientists, it seems, can remain awestruck by the people who first ignited their curiosity.

The timing of Dr. Somaweera’s tribute also resonates strongly, following recent screenings of Attenborough’s powerful documentary Ocean, including an exclusive showing hosted by Spa Ceylon⁠ at SCOPE Cinema.

In the film, Attenborough reflects on humanity’s relationship with the sea with a sense of urgency sharpened by a lifetime of observation.

“After living for nearly 100 years on this planet,” he says, “I now understand the most important place on Earth is not on land, but at sea.”

The documentary explores the astonishing biodiversity of oceans while warning against destructive practices, such as industrial bottom trawling, climate change, and marine habitat destruction. But even amid alarming realities, Attenborough continues to offer hope grounded in science and collective action.

That enduring optimism may be one reason why his influence spans generations.

“Happy 100th birthday to a true giant of science communication, storytelling and conservation advocacy,” Dr. Somaweera wrote in his tribute. “The impact you have had on the world, and on countless young minds, is immeasurable.”

Indeed, for millions around the world, Attenborough’s voice became synonymous with wonder itself.

He taught humanity that the planet is not merely scenery, but a living system of intricate relationships — forests breathing for oceans, coral reefs feeding fisheries, plankton generating oxygen, predators maintaining balance, and every species playing a role in the fragile architecture of life.

At 100, Sir David Attenborough remains more than a broadcaster.

He is a witness to a changing planet. A storyteller for the natural world. And for many scientists like Dr. Ruchira Somaweera, a lifelong inspiration whose greatest legacy may lie not only in the documentaries he created, but in the curiosity, compassion, and responsibility he awakened in others.

By Ifham Nizam

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Two hearts, one ocean

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At the press conference hosted by Manipal Hospitals at Kingsbury Hotel, where the historic Sri Lanka-India Ocean Water Swim was unveiled, spotlighting endurance and cross border unity

The first Lanka-India swim by a couple

Bengali couple,Vrushali Prasade and Danish Abdi, created history by undertaking the first ever Sri Lanka-India Ocean Water Swim, reflecting not only athlete excellence and endurance but also the deep rooted cultural and historical connection between India and Sri Lanka.

Sharing their thoughts, before the event, Vrushali Prasade and Danish Abdi expressed enthusiasm about their challenges. “We are excited to take this unique expedition and are proud to align it with a message of health and wellness. This expedition stands as a powerful symbol of unity.

The first ever Sri Lanka-India Ocean Water Swim, presented by Manipal Hospitals, is not just another event, it is a bold endurance crossing of geography, grit and shared history between Sri Lanka and India.

This message was unfolded at a press conference held at the Kingsbury Hotel, before the event, by the officials of the giant Manipal Hospitals. The spotlight, however, firmly rested on the two swimmers, a couple, who brought this vision to life.

Vrushali Prasade and her husband Danish Abdi, in their 30s from Bangalore are working in the IT industry. They learnt swimming only about four years ago, after first taking to waters during a holiday in the Maldives. The Island met them before their historic attempt.

Poised yet quietly determined, the swimmers embodied the spirit of the challenges ahead, At the press conference they spoke on true discipline, preparations and mental strength required to take on such a historic crossing.

Manipal Hospitals, India’s largest Pan Multi Speciality Hospital, are the main sponsors , symbolically connecting the two nations, India and Sri Lanka, through sport, healthcare and shared ambition.

The couple had previously swam the Indian Ocean as part of the rally but the recent Indian Ocean swim is their first solo couple effort and the longest. They were assisted by multiple boats, alongside paramedics and coast guards.

The Chief Operating Officer, Manipal Health Enterprise Karthik Rajagopal said this historic swim reflects not only athlete excellence and endurance, but also the deep rooted cultural and historical connection between the two countries, The swimmers Vrushali and Danish Abdi said, before the event: ” Swimming is for all ages whether you are a kid or a matured person, it is never too late to start for any age group. When asked about their challenges of undertaking such a historic feat, they said. “The Palk Strait is no gentle stretch of water, its currents are unpredictable, its tides restless . Unlike the the controlled calm of a swimming pool, the sea offers no guarantee, one moment they may bring a steady rhythm, the next, a surge that breaks it entirely. But we are excited to take on this unique expedition and proud to resonate the message of health and wellness to the world’

Fatigue, inevitably becomes a companion and also long hours in open water test not just muscle strength but mental resilience. Jellyfish often drift with currents making the calm swim into a painful endurance test.

“With limited visibility, we can suddenly brush against tentacles, turning a steady rhythm into a moment of sharp pain. In the vast unpredictability of the ocean, we have to chose whatever the sea offers.”

Vrushali Prasade and Danish Abdi: The young Bengali couple who conquered the ocean

They also said the route across the Palk Strait is deceptively complex. Though relatively shallow, those waters are known for shifting currents, strong tidal pulls and unpredictable winds. We cannot rely on a straight path, we move guided by pilots on escort boats who constantly adjust the direction based on the sea conditions. Then we have the unpredictability of the sea itself. Floating debris, sudden weather shifts and there is no wall to hold onto, no pause button only the rhythm of our stroke and breath. Vrushali and Danish expressed enthusiasm about these challenges . We are very excited to overcome all these challenges.’

‘Our decision, however, to take on the challenging stretch across the Palk strait is rooted in more than a personal achievement, said the couple. They spoke of the partnership aspect of the swim calling it both their biggest strength and unique challenge.

Behind the drama of the sea and the determination of the swimmers, lies a quieter crucial force,the medical backbone. As title sponsor, Manipal Hospitals was not merely lending its name to this event. They actively shaped the safety framework that make such a ambitious feat possible.

Manipal Hospitals is the largest Pan India Speciality Hospital network by bed capacity, boasting over 12,300. It is known for its expert medical expertise multi speciality care and commitment to patient centric care and also well connected to Sri Lanka’s medical and patient community especially for spine and oncology services.

Medical teams were stationed on escort boats equipped to respond instantly to issues ranging from hydration and hypothermia to jellyfish stings or muscle cramps. All in all the hospital’s participation underscores a broader message, promoting health, endurance sports and cross border collaboration.

In the end what the couple did places them in the same conversation as some of the world’s most daring open water swimmers, those who have conquered icy channels relentless tides and vast strong winds.

As the couple moved through the waters of the Palk Strait, their journey becomes a powerful metaphor for the relationship between Sri Lanka and India, two neighbours bound by history, culture and shared oceans. It is a quiet but powerful gesture of goodwill, reminding that while seas may separate lands, they can also bring them together.

By Zanita Careem

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Galle Face Hotel introduces “La Sérénité”

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Young invitees bringing new energy and elegance

Limited-Time Saturday Brunch at 1864 Limited Edition

The spirit of leisurely weekend dining came alive recently as La Sérénité Saturday Brunch unfolded in elegant style at 1864 Limited Edition at the iconic Galle Face Hotel.Set against the timeless charm of Colombo’s most historic seaside hotel. guests were treated to an indulgent culinary afternoon where sophistication, flavour and oceanfront glamour blended seamlessly.

The heritage charm of Galle Face Hotel, with its polished floors, high ceilings and whisper of history, created a backdrop that is both grand and intimate.Within this setting the brunch emerges not just as a culinary offering but as a carefully orchestrated experience. At the heart of this orchestration was the vision of the General Manager Suresh Abbas. A veteran in the hotel industry, under his leadership, the culinary team delivered a menu for selected invitees, a menu that balanced European finess with contemporary flair .

From gourmet seafood and international delicacies to locally inspired creations and decadent desserts, the spread offered a luxurious journey for discerning brunch lovers.

The GM’s influence is most visible in the intangible details, The curated menu, personalised service and elegant ambience all echoed the hotel’s dedication to offering memorable gastronic experience.The brunch remained international in character while still grounded in place.

La Sérénité, a thoughtfully conceived brunch experience, at 1864 Limited Edition, brings together a sense of calm, continuity, and culinary storytelling within one of the city’s most enduring landmarks.

Set against the pace of a restless world, La Sérénité is designed as a quiet counterpoint, an invitation to pause, to gather, and to ease into the weekend with intention. Since 1864, Galle Face Hotel has existed within this paradox, offering a sense of stillness and reassurance even as the world around it has continually evolved. This brunch extends that legacy, creating a space where time softens, conversation flows unhurriedly, and presence takes precedence.

At its core, La Sérénité is not only about the experience of slowing down, but also about the stories we return to through food. The menu is conceived as a subtle journey through culinary history, drawing from moments across continents and generations, where dishes have been shaped by instinct, refinement, and time.

There is a quiet familiarity in this approach. Classics are not reimagined for novelty, but carefully refined, preserving their essence while elevating their form. The experience moves between contrast and balance, simplicity and indulgence, tradition and gentle reinterpretation. In doing so, it offers something both recognised and rediscovered.

In this way, La Sérénité becomes more than a brunch. It is a curated timeline of taste, an experience that brings together memory, familiarity, and thoughtful refinement within a setting that invites calm.

Presented as a limited-time experience, La Sérénité commenced on 2nd May and takes place every Saturday at 1864 Limited Edition.

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