The ubiquitous Dosa

 "Thoda crispy karna"...my standard instruction to any chef preparing a dosa for me. 

Naturally, I like Rava dosa better...tends to be crispier than the usual Plain dosa. 

This easy on stomach, satiating, relatively healthy dosh transcends the boundaries of time and geography for me as for most other Indians. 

 It used to be a dinner food back in my childhood in Delhi. The reason was it is best eaten fresh and took some skill to manage a "tawa" (those whon have made it, know that the first dosa tends to stick on the tawa for amateurs like me). We didn't have time in the mornings to indulge in this. Key members of family like my dad were missing during lunch and he too would love to have it, so the only time to relish this delicacy for the entire family was at dinner.

As I moved into sales, travelling to all corners of India, I found comfort in a simple Dosa for a quick lunch in between dealer visits. It was always fast, available somewhere near and always made fresh. 

As I have settled a bit more in life and can afford a cook, it has become a breakfast item for a lazy Sunday morning in Mumbai.