One of the most famous and traditional South Indian foods is the dosa. Similar to a pancake or crepe, it’s made from fermented rice and lentil batter. Dosa is widely consumed across the Indian subcontinent, and over the past few years it has been making its presence felt in Vancouver.
There are more than 100 varieties of region-specific dosa served all over the world, but the most basic dosa is made from a batter in which rice and lentils are soaked in water, and the result is fermented overnight. Most surveys rate masala dosa – a cousin of the plain dosa, stuffed with mashed-potato curry – as one of the most popular varieties. But the options are endless.
Two Vancouver restaurants, Dosa Hut (7233 Fraser St.) and Dosa Factory (1345 Kingsway), boast 100 varieties of dosa on their menus. According to the chefs of these restaurants, some of the varieties served are not available in India.
Xavier George, head chef at Dosa Factory, says dosas are seen as a healthy alternative to junk food. “In Canada, a lot of people want food that is gluten-free, and oil-free food, and they are looking for healthy stuff, so we started making dosas for these people.”
Kalaiarasan Selvaraj, owner and head chef of Dosa Hut, says people across the world are now looking for healthy and organic food. “If people know about the health-consciousness of dosa, [they would] love to eat it. Each dosa has a different flavour – whatever you like in pizzas, it’s there in dosas, too. [But] pizza has gluten, while dosas are gluten-free and vegan, too.”
The plain dosa is traditionally served with three chutneys: a red chutney, made with tomato; a green one, with mint and cilantro; and a white coconut-flavoured chutney. The dipping sauce is called sambar, and is made of lentils and vegetables.
Both Dosa Hut and Dosa Factory claim to have a list of exclusive dosa varieties not available elsewhere. Dosa Hut’s exclusives are Nilagiri, butter chicken, and salad dosa. The list of exclusives at Dosa Factory includes Mysore Rava, cheese palak, and paper dosa with seafood.
Selvaraj says the dosas at Dosa Hut cater to both traditional and more modern, adventurous palates. “We’re making it ethnic to those who want it… It depends on what and how they order it.”
The fusion dosas, like the Masala dosa, are derived from the plain dosa, and extra toppings are added on top of it. “The fusion dosas, according to the Canadian culture, is more easier for the kids,” says Selvaraj. “We’re making traditional and fusion dosas, and more people like the fusion.”
