khane pine ki kahaniyan cuisines stories brahmin chef want to make alcohol from rice but wrongly made first dosa

Crispy, Masala Dosa filled with a spicy mixture of potatoes inside is one of the superhit dishes of the country. Filling and satisfying. It is said that a good dosa for breakfast fills the soul with satisfaction. This is the most popular dish eaten throughout the country. Choice from poor to rich. Yes, it also raises some questions – where did it come from? What is the secret of its origin? When I made masala dosa for the first time, it was by mistake.

The story of Dosa’s spread in India is a delicious one. So also about being born. There are some selected cities of North India, where South Indian food first reached and became popular. There is a city in it, Banaras. This city has had a special connection with South India since ancient times. Anyway, in Banaras the whole of India has been living in different neighborhoods in its own way. There is also a locality of South Indians in this area.

Pandey Haveli, the area around Hanuman Ghat in Varanasi, is inhabited by people from South India. Shankaracharya Kanchi Kamakoti Math is situated at Hanuman Ghat itself. Looking at the Kanchi Kamakoti temple of this monastery one does not even realize that it is Kashi. Its beautiful design has been made exactly on the lines of South Indian temples. Now, Kashi Tamil Sangamam is organized every year in Banaras.

It is claimed in Banaras that two foods were introduced here for the first time in the country – one is Italian Pizza and the other is Masala Dosa. Don’t be surprised, this is true. When the people of North India did not even know about Dosa, then Banaras started tasting it.

For the first time in my life, I ate masala dosa here in the 70s. In a restaurant in Gaudolia. Maybe for 50 paise or less. Very tasty. With the opening of the doors of commercialism in the 90s, the good thing that happened was that when the chains of good restaurants of the South started spreading across the country, the cuisine of the South started emerging.

The most hit dish of South India is Masala Dosa. Which is considered a complete food. However, now that Dosa has spread all over the world, there are so many different flavors that it can be surprising. More than 100 types of Dosa are available in our country. Dosa is a dish which contains grains, pulses, vegetables and flavours.

Food and drink of Kayasthas1: How is the kitchen of Lalas decorated, what is cooked in it
Food of Kayasthas 02: From kebabs to new style of biryani which came out of their kitchen
Food and drink of Kayasthas 03: Shab Degh meat which was very tasty and dal liver

However, the basic dosa paste, also called batter, is made by soaking and grinding rice and urad dal. This ground paste is usually left overnight with curd, so that it can ferment.

The cook was making rice wine and dosa was made.
Many people believe that Dosa actually originated in Udupi. Just as most of the inventions in the world were born spontaneously or by doing something else, the same is the case with Dosa. It is said that a Brahmin cook made dosa while trying to make rice wine. Actually, in old times, consumption of alcohol was prohibited for Brahmins. There was no question of buying and drinking in the market.

So the Brahmin cook tried to prepare it by fermenting the rice himself. But it didn’t work. So he angrily poured it on the hot pan. It spread and turned into a crispy crust. When the Brahmin tasted it, there was no limit to his happiness, he had prepared a delicious dish to eat. Dosha or Dosa means crime in Kannada, since a Brahmin made it while committing the crime of trying to make liquor, it was called Dosha, later it became Dosa.

Earlier it was plain dosa and was eaten with chutney.
Originally it was eaten with chutney. The accompaniment of sambar and different types of chutneys came later. Dosa is crispy, spongy and soft to eat. Initially dosa was only plain, which started being eaten with chutney and then after some time with sambar. After this, when the mixture of potatoes and onions was filled inside it, it became Masala Dosa. But in the early centuries, Dosa was only plain. It was eaten with great relish. The real dosa was actually the same.

Food and drink of Kayasthas 04: If there is no Shami Kebab and Seenk Kebab, then what kind of food will the Lalas of Lucknow have?
Food and drink of Kayasthas 05: Meat utensils were never mixed in the main kitchen utensils, wonderful Nimona was prepared in winters.
Food and drink of Kayasthas 06: Lalakat Tahari i.e. delicious dish with divine taste.

Potatoes with Portuguese, which also reached in Dosa
When the Portuguese brought potatoes to India and it soon started becoming popular all over India beyond Goa, this potato came inside Dosa and became Masala Dosa. However, now many experiments are being done in the outer and inner stuffing of Dosa. Different types of dosas can be tasted in different parts of the country.

There are many famous dosas in South
Usually masala dosa is served with sambar, coconut, tomato, mint and various chutneys. Well, let me tell you that in South India, different types of dosas from different cities have gained recognition. Now they are in demand all over the country, for example, in the Masala Dosa of Mysore, mint or coconut chutney is also added along with potato masala inside.

Bene Masala Dosa comes from Davangere, Karnataka, made with ample butter and potato mixer. Now in Masala Dosa, many vegetables are used along with potatoes, which also include peas, cabbage, cabbage, onion and carrots. Masala Dosa is also made from semolina, which is known as Rava Dosa. The real joy of Masala Dosa lies when both the outer and inner stuffing is rich enough.

The story of Masala Dosa is related to the royal kitchen of Mysore.
A story of the making of Dosa is also related to the King of Mysore, whose kitchen gave many types of dishes to the country. Mysore Maharaja gave a grand party one day. There was a lot of food left after this party. The king did not want so much food to be wasted, so he asked the kitchen staff and the chef team to do something new with this leftover food, that is, to show their creativity.

Food and drink of Kayasthas 07 – Dal bhare which after frying will beat any fast food, what used to happen in the kitchen then?
Food and drink of Kayasthas 08: Khichdi which was liked by everyone, everyone prepared it in their own way.
Food and drink of Kayasthas 09: Those kitchens where the stoves used to stop only for a few hours.

Then the remaining food stuff was fried with spices and filled inside the plain dosa and folded. In this way, Masala Dosa started after the Dosa made by Brahmin cook in Udupi, Karnataka.

A Punjabi opened a Madrasi hotel in Delhi and provided Masala Dosa.
It is said that the popularity of Dosa in India increased after the independence of the country. Dosa was introduced for the first time in Delhi by Madras Hotel located at Connaught Place. However, this hotel was opened in Delhi in 1930 not by a South Indian but by a migrant Punjabi settled in Delhi. After independence, many Udupi restaurants opened in Mumbai. By the way, the credit for bringing the masala dosa that we get in hotels in that form went to the Udupi restaurant opened by K Krishna Rao in 1930. After the popularity of Dosa, other dishes of South India also apparently started becoming popular in the country.

how to make
In this, rice and urad are usually mixed in the ratio of 2:1 and soaked. Then it is ground into a paste and left for fermentation. Generally the same batter is used in Idli, Dosa and Uttapam.

By the way, the layer of Dosa is also different in different states of the country. In Tamil Nadu it is thick layered and small in size whereas in Karnataka the layer of dosa is thin, long and crisp. Generally Masala Dosa is filled with boiled and ground potatoes, onion and chilli spices.

However, now the variety of spices filled inside it has also become different. At some places this potato mixture is fried with oil in a pan and filled in dosa and at other places it is fried without masala. Usually it is served with sambar and coconut chutney.

Dosa has been mentioned in the literature of the sixth century.
It is said to be mentioned in Tamil Sangam literature in the sixth century, in which dosa is mentioned but idli is not. It was mentioned in the literature of Karnataka only after four centuries. Manasolas, written in Sanskrit in the 12th century, referred to Dosa as Dosaka, which used pulses and not rice. Ayurveda says that dosa is a complete diet, which is healthy.

India eats 1.2 billion dosas every day
Although these figures cannot be trusted, an old study by Moneycontrol (Reference: Moneycontrol.com 03 October 2013) says that Indians across the country eat 1.2 billion rupees every day. These figures are from ten years ago. Surely this number would have increased now. If its average price of Rs 35 per dosa is also considered, then the combined daily business should be around Rs 4,200 crore per day. Annual turnover Rs 15,33,000 crore. Isn’t it a baffling thing?
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