Russian-salad Dosa?

by Hellsangel Sun Jun 26, 2016 7:37 pm

http://www.bbc.com/news/world-asia-india-34829747

by MaxEntropy_Man Sun Jun 26, 2016 8:50 pm

Can't they just leave the poor dosai alone and molest crepes instead!

by Guest Sun Jun 26, 2016 9:10 pm

http://www.nisahomey.com/2012/05/american-salad-dosastep-by-step.html

by garam_kuta Sun Jun 26, 2016 10:00 pm

Rashmun wrote:http://www.nisahomey.com/2012/05/american-salad-dosastep-by-step.html

and garnish it by pouring french dark roast coffee that is mixed with the recommended ketchup... perfect!

by Guest Mon Jun 27, 2016 8:55 am

Of these, few dosas signify the modern middle-class Indian's food choices and the national proclivity to marry culinary cultures - although the Chinese, if they knew, might instantly request a divorce - than the "Schezwan dosa".
Relations between the world's two most populous countries are scrappy at the best of times, and the most generous way to describe Indian-Chinese relations would be suspicious incomprehension.
Yet, the ubiquitous presence of the Schezwan dosa across India reveals an aspect of Chinese culture that Indians have enthusiastically adopted, albeit in a form no self-respecting Chinese would recognise, such as the word "Schezwan".
"Schezwan" is a corruption of "Sichuan", a Chinese province that lends its name to a style of cooking known for the use of hot peppers - or chillies, as we call them.
Indians take enthusiastically to any cuisine that uses chillies, and in our restless search for new flavours - especially after a tide of growth, sparked by economic reforms in the 1990s - a home-grown, bright-orange "Schezwan (also spelt Shezuan)" sauce seeped rapidly into not just Indian street food but posh restaurants and home kitchens.
No one really knows how Schezwan sauce and the dosa met, but of that meeting there are myriad manifestations, such as the Schezwan butter dosa, the Schezwan masala dosa, and the Schezwan noodle dosa.
In the expanding universe of the Schezwan dosa, nothing is as bizarre - and popular - as the Schezwan chopsuey dosa.
It incorporates all the ingredients I mentioned and then some: a dosa stuffed with butter, spicy vegetables and noodles, tossed in a sweet-sharp Schezuan sauce.
"Take the typical potato stuffing out of the masala dosa and replace it with a tongue-tickling Schezuan chopsuey," writes food diva for the middle-class, Tarla Dalal, on her website, "and there you have a unique snack that is both filling and tasty. With noodles and colourful veggies, this dosa's stuffing is quite sumptuous (sic) too."

http://www.bbc.com/news/world-asia-india-34829747

by Merlot Daruwala Wed Jun 29, 2016 3:22 am

Hellsangel wrote:http://www.bbc.com/news/world-asia-india-34829747

I'm an enthusiastic proponent of my favorite egg burji dosa. It is a beautiful, delicious amalgam of two standard breakfast items: dosa and egg.

That is what I have for breakfast at every Indian hotel I stay. My vision is that eventually, every restaurant will have it on their menu, helping the dosa break out of its vegetarian prison.

I don't why desi restaurants in the US are sitting out the breakfast opportunity. Express egg burji dosas and burji-stuffed idlis will be big hits.

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