If you have ever eaten at a South Indian restaurant in Irving or Richardson, you have probably watched one go by. A golden, crackly crepe so long it hangs off both ends of the plate, rolled around a filling, with little steel cups of soup and chutney lined up beside it. That’s a dosa, and once you understand what you’re looking at, the menu stops being intimidating.
The dosa comes from South India, where it’s everyday breakfast food, eaten the way Texans eat a breakfast taco. Here it’s served all day.
Continue reading
