Post Covid craving for dosa cannot be fulfilled especially when you cannot make dosa at home…read more Though I am well-equipped and knowledged to cook almost everything on this earth, including great sambhar, I especially stay away from dosa and medu vara. These are typical south Indian cuisines, not so a Bengali staple, yet very popular. But somehow, I feel trying dosa at home is not worth it; the spread never comes out so perfect and crisp. Not that all restaurants can make dosa, but, yes, I generally go out to buy a dosa.
Last week one evening, my husband wanted to have something warm like dosa, so we went to Udipi, just right from peachtree industrial boulevard. Due to Covid, restaurant dine-in was empty, but we took a chance to have our food there itself. I don't know about their other items, but dosa was very very good. I ordered paper masala dosa, and my husband ordered the ghee roasted masala dosa. Their serving style was just the way I like------ hugely spread across the plate, optimum crispiness, inspite of the masala stuffed inside. The coconut chutney had a very strong flavor, the right note of cocnut and curry leaves. The masala could have been slightly more spicier, and they could have added some extra ingredients like chopped shallots, fried coconut and peanuts for better tasting masala, but in combination, everything was worth going back for. The sambhar was so-so, because it missed the hit of tamarind (and I say this because we make better sambhar at home), but Udipi is really a dosa place.
We ordered coffee too, and I appreciate that the restaurant manager personally went our to get coffee ingredients, probably because they weren't having any in the kitchen (may be for Covid nobody dined in there since March). He was very friendly and eager to know our preferences on food. The coffee, appropriately served in south Indian style, the coffee was also a relief in the cold winter evening. I will surely go back for dosa again. I have had dosa in US, in quite a few veg Indian restaurants, but not all can bring the right crunch and texture. But Udipi surely knows their dosa.