THE DOSA WAR

Last month, I travelled to Bangalore. It was a short visit. Yet, I have tried the dosas 3 times in different restaurants. And I have been a dosa eater for life. So, I thought it would be nice to compare the dosa of Chennai and Bangalore. Welcome to the dosa war.

To start with, by looking at the thickness of dosa, Chennai’s dosas’ thickness can be compared to a paper. This thin layer adds to the crispiness of the dosa. And the colour of the dosa is golden brown. If you analyse properly, this is because of the lesser thickness that the dosa is cooked quickly and hence this colour.

On the other hand, Bangalore’s dosas are thicker than Chennai’s. Yet, the dosas are crisp. How is that possible? This is because the dosas are cooked for a longer period. As you would expect, due to extra-cooking time, the colour of Bangalore’s dosa is blackish-brown (But not overcooked black colour).

Now, let’s go to the side dishes. Here, it depends on personal choices. I don’t need to explain to you about the taste of Sambhar in some selected restaurants in Chennai. The quality of the sambhar is determined by the number of Sambhar-shots that you have emptied on the side of your plate. Chutneys are usually good.

In Bangalore, the sambhar was more like kurma in some places and like salna in some others. I am not a fan of Bangalore’s sambhar. So, Chennai wins the side-dish battle for me. Chutneys were good though. But I liked the masala filling in the masala dosa which was tastier than Chennai’s masala dosas.

The taste of both the dosas is exceptional. I guess the taste depends mostly on the quality of the batter. In the end, dosa is the winner.