EATING MASAL DOSA – FORWARD
Q What is the correct way to eat a masala dosa?
A Gopalkrishna Vishwanath, An Indian vegetarian by habit, and upbringing-Updated Jun 12-2019
Eating a Masala Dosa, the right way is an ancient oriental skill that takes years of practice and experience.
Only those trained by Gurus who are themselves experts in this art, can master this skill. The Gurus inherited their knowledge from their own Gurus and the original time honoured detailed instructions can be traced back to an ancient Vedic text even older than the Rig Veda, Yajur Veda, Saama Veda and the Atharva Veda.
This text called Bhojana Veda was written by Rishi Khaau Petaayana and the instructions written on ancient palm leaf manuscripts are preserved in Museums. But mere reading of the instructions is not enough. Years of practice and training under Gurus in proper Dosa Eating Gurukuls is needed before one can be recognized as a certified Masala Dosa Eater.
The Masala Dosa is no ordinary food that can be casually eaten by just about anybody. Eating in India is a skill that takes years to master and the Black Belt in the art of eating is awarded only to those who can exhibit their mastery in the art of correctly eating a Masala Dosa.
If you ever use a spoon or a fork and knife, you are immediately disqualified.
The Masala Dosa comes with Chutney and Sambhaar and some vegetable stuffing..
My note- In many hotels along with a meduvada, separately charged- be careful
The expert eater is recognised by observing how, he consumes the dosa starting from the edges, moving in a spiral fashion and proceeding towards the centre and , alternating between the right amount of chutney and saambhaar and vegetable stuffing to accompany each dosa morsel that is put into the mouth.
My note- Is it morsal or pieces with additions?
The recommended speed at which the Dosa is consumed is a formula whispered into the ears of the Dosa eating Shishya (Disciple) and it is a function of the diameter of the Dosa, the temperature at which it is brought to consumer, the ambient temperature and the volume in milliliters of Sambhaar and the weight in grams of the chutney that is served along with the Masala Dosa..
A trained Dosa eater must mentally apply this formula before he commences eating and he will know that he has calculated correctly if he succeeds in simultaneously finishing the last bit of chutney/ Sambhaar / Vegetable stuffing along with the last morsel of the Dosa. If even a bit of either chutney or saambhar or vegetable stuffing is left over after the last morsel of the Dosa is consumed, or if the last morsel of the dosa has no chutney or Sambhaar or vegetable to accompany it on its way into the mouth of the eater, then he has failed to eat it correctly.
My note- Bigger restaurants supply if additional quantity of sambar and chutney if asked. Chutney mostly will be second grade
If the person who asked this question wants a demo, he is welcome to invite me to his place and serve me a Masala Dosa and have a videographer ready to capture the scene and I am willing to give him a practical demonstration. My price is not money but a cup of hot filter coffee after I complete the demonstration and a reference to his friends and relatives recommending further demonstrations.
Hope this helps. GV
Gopalkrishna Vishwanath-Retired Structural Engineer & language and internet/social media enthusiast.
Former Structural Engineer at Technical Consultancy Organisations1974-2011
Studied at B.E ,ME Lives in Bengaluru, Karnataka, India
Q What is the correct way to eat a masala dosa?
A Gopalkrishna Vishwanath, An Indian vegetarian by habit, and upbringing-Updated Jun 12-2019
Eating a Masala Dosa, the right way is an ancient oriental skill that takes years of practice and experience.
Only those trained by Gurus who are themselves experts in this art, can master this skill. The Gurus inherited their knowledge from their own Gurus and the original time honoured detailed instructions can be traced back to an ancient Vedic text even older than the Rig Veda, Yajur Veda, Saama Veda and the Atharva Veda.
This text called Bhojana Veda was written by Rishi Khaau Petaayana and the instructions written on ancient palm leaf manuscripts are preserved in Museums. But mere reading of the instructions is not enough. Years of practice and training under Gurus in proper Dosa Eating Gurukuls is needed before one can be recognized as a certified Masala Dosa Eater.
The Masala Dosa is no ordinary food that can be casually eaten by just about anybody. Eating in India is a skill that takes years to master and the Black Belt in the art of eating is awarded only to those who can exhibit their mastery in the art of correctly eating a Masala Dosa.
If you ever use a spoon or a fork and knife, you are immediately disqualified.
The Masala Dosa comes with Chutney and Sambhaar and some vegetable stuffing..
My note- In many hotels along with a meduvada, separately charged- be careful
The expert eater is recognised by observing how, he consumes the dosa starting from the edges, moving in a spiral fashion and proceeding towards the centre and , alternating between the right amount of chutney and saambhaar and vegetable stuffing to accompany each dosa morsel that is put into the mouth.
My note- Is it morsal or pieces with additions?
The recommended speed at which the Dosa is consumed is a formula whispered into the ears of the Dosa eating Shishya (Disciple) and it is a function of the diameter of the Dosa, the temperature at which it is brought to consumer, the ambient temperature and the volume in milliliters of Sambhaar and the weight in grams of the chutney that is served along with the Masala Dosa..
A trained Dosa eater must mentally apply this formula before he commences eating and he will know that he has calculated correctly if he succeeds in simultaneously finishing the last bit of chutney/ Sambhaar / Vegetable stuffing along with the last morsel of the Dosa. If even a bit of either chutney or saambhar or vegetable stuffing is left over after the last morsel of the Dosa is consumed, or if the last morsel of the dosa has no chutney or Sambhaar or vegetable to accompany it on its way into the mouth of the eater, then he has failed to eat it correctly.
My note- Bigger restaurants supply if additional quantity of sambar and chutney if asked. Chutney mostly will be second grade
If the person who asked this question wants a demo, he is welcome to invite me to his place and serve me a Masala Dosa and have a videographer ready to capture the scene and I am willing to give him a practical demonstration. My price is not money but a cup of hot filter coffee after I complete the demonstration and a reference to his friends and relatives recommending further demonstrations.
Hope this helps. GV
Gopalkrishna Vishwanath-Retired Structural Engineer & language and internet/social media enthusiast.
Former Structural Engineer at Technical Consultancy Organisations1974-2011
Studied at B.E ,ME Lives in Bengaluru, Karnataka, India
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