The 'Masala Dosai' is an integral part of Chennai and I can safely say that one misses out on a gastronomic delight if he hasnt savoured this quintessential and most sublime of foods during his/her visit to the city.
To the staunch Tamil it is 'dosai' and when pronounced that way the dish seems very pristine, but to the non Tamil, it is 'dosa', 'dhosa' or even 'dhosha' and this is when it seems the dish loses its 'manna-ish' quality!
On the surface, preparing a dosai seems to be easy, but when one attempts making a crisp one, then everything seems to go awry. The batter has to be just perfect and then the potato masala that goes in the centre while making the dosai should also be of the right consistency and only then can one turn out an authentic Chennai masala dosai.
Masala dosai can never be termed a humble dish, for it has a flavour of flamboyance in it and is a great accompaniment to gin/vermouth. No other South Indian dish goes well with gin. Also fresh filter coffee after a breakfast of masala dosai is nothing short of ambrosia!
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