To say dosas are synonymous with South Indian cuisine may seem like an oversimplification, but once you take into account the sheer diversity that exists within that arena, it’s a whole other ball game entirely. The dosa supposedly has its roots in Tamil Nadu, and according to references in Sangam literature dates back to 1 A.D., though there are contesting opinions that place its origins in Udipi Karnataka. Over the years there have been many iterations and adjustments to the batter depending on regional availability and the individual tastes of a community but the base ingredients tend to be relatively similar, grains and rice ground into a smooth batter and fermented overnight.
Though every region has its own beloved recipe, one of the most widely renowned recipes is that of the Madurai Kari dosa, a speciality of Chennai’s ‘soul food’ destination. This thick almost pizza-like creation is favoured by visitors and locals alike and unlike your run-of-the-mill dosa, it packs quite a punch. The base is a layer of egg, the centre a thick and hearty dosa and all that goodness is topped off with a hefty serving of finely minced mutton that’s spiced and seasoned to perfection.
The recipe itself is credited to the Konar community, of whom the majority are cow and goat herds and a large part of their menu is given over to offal, a habit that can be a little daunting to outsiders but the Kari dosa is their crowning glory. It’s safe to say that some of the most satiating experiences come from the simplest of meals, where the ingredients themselves are allowed the space to shine and the true local flavours are the hero. Though the legacy of the dosa is never going to wane, the Kari Dosa will always have a special place in our hearts...and stomachs.
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