Dosas are comfort food and making them is a lot of fun. However, Indian chefs want you to elevate your classic dosa by adding ragi and sprouts, as well as hibiscus and peas, and even add avocado to the chutney among other variations
Indian chefs say you can make dosas with ragi and sprouts as well as peas and hibiscus, and add avocado to the chutney. Photo Courtesy: The Resort/Godrej Yummiez
Making a simple dosa is probably the easiest way to feed anybody around you, especially with the readymade dosa batter that is easily available in your local supermarket coming to the rescue when you have a busy schedule. While the South Indian dish is a delicacy usually eaten for breakfast, it has over the years developed a reputation of being consumed at any time of the day, and that is what makes it so versatile. So, it is no wonder when Mumbai’s Gen-Z, who along with their parents recently revealed to mid-day.com that it is one of their most favourite things to eat or make for themselves to feed their craving.
Interestingly, people in India and closer home in Mumbai have made different kinds of variations through their experiments. One of the most popular versions is the Ice Cream Dosa, made popular by Pure Milk Centre in Ghatkopar. While purists may be shocked at the variation, it has been a crowd-puller for some time now and one can’t deny that. However, if you don’t want to go that extreme and try something that isn’t far from the original yet innovative, Indian chefs say you can do a lot with the ingredients available around you. This is especially if you want to make something quick but if you have more time, you can also make the dosa batter from scratch and enjoy the whole process of making something from scratch, they say.
Move over plain dosa, ghee roast dosa, or even masala dosa, and make these innovative variations. They take inspiration from the original and regional variations to not only include ragi and sprouts but also make use of hibiscus and peas or add peri peri paneer to their dosas or simply turn them into a taco to elevate the experience of eating the traditional dish. They also add their variations to the chutneys but adding avocado and more to give it an edge and eating dosas fun.
Healthy Ragi and Sprout Dosa with Avocado Coconut Chutney
The best thing about the evolution of food over the years is that people find alternatives to traditional ingredients, and it is no different from dosas. With the growing need for healthier options for food, chef Nandan, who is the cluster executive chef at The Resort, says you can simply make a ragi and sprout dosa. If you are feeling a little more adventurous, then take it a step further by experimenting with a version of the traditional chutney by making it with avocado and coconut. The dosa, he promises, has a family yet refreshing taste to it.
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