Oh man I love Nyesha as an interviewer so much because she brings such a genuine curiosity, enthusiasm for food, and a confident expertise, while also extreme reverence for the chef.
This is brilliant. He's literally cooked it traditional way and he has communicated the recipes and preparation so well. As a South Indian I can vouch for the authenticity.
@@mg-lm6tg I’m assuming you have a citizenship based on your ignorant comment and yet where is your Michelin star? 🤔 I wonder . Stupidest comment I’ve read in a while. Congrats!
Well the potatoes I'm sure were originally something else like a tuber of some plant native to India, since potatoes were introduces to India by the Portuguese in the 17th century.
You can tell how she genuinely wants to learn from the quality of the questions and ask someone who’s naturally curious and asks a lot of questions, i really appreciate that as a viewer. I’ve learned so much about the process from this one video. Really quality stuff. I love cheffe Nyesha, such a smart and authentic, beautiful, woman. Thank you to this chef for sharing such a special recipe and process. Honestly I love this, it’s about the food, and their personalities naturally shine. I love it.
This is the masala dosa video i've been waiting to see for so long, the chef remarkably breaks down each and every element of my most favorite dish from the batter to the chutneys and the way you're supposed to eat it. Perfect.
@@ephemeral.793 Have some brain before making a statement.. Not every Indians are poor and mostly everyone can reply to a english conversation and most of the Indians can speak english very well. FYI India is one of the highly english speaking country
Masala Dosa is one of my favorite dishes! I try and have it as often as I can here in Pakistan, especially from the street vendors who make it extremely well. I loved the two chef's interaction and Nyesha's personality and attitude is so endearing. Loved this!
Chef Nyesha is amazing, I'd never heard of her before this video but what an infectious smile and enthusiasm she has! Amazing chemistry with Chef Kumar as well, the food looked amazing.
The texture of the grind varies a lot if a wet grinder is used rather than mixer used like the one in the video. In most of Indian hotels, they use wet grinders which have actual stone rollers that give the batter different texture & flavour. And also the rice & lentil quantity is huge so using a wet grinder makes more sense.
I mean Rava Dosa is like a last option dosa in most South Indian household. If you don't have batter or anything else prepared you make Rava Dosa. It's the simplest and no prep dosa of all the dosas
Fab, I love indian food and I hope to visit his restaurant!! Love how you enjoyed it and used a beautiful vocabulary to describe his greatness! So envious and subscribed!
I am from Andhra and Telangana, I love dosa and in our home, we do the simple dosa. No potato filling, just crunchy dosa and peanut chutney. We like to keep it light. I am actually curious to know now, is sambar and coconut chutney more of a staple in Tamil Nadu and Karnataka than in Andhra. Yes, there is sambar and coconut chutney even here, but in Telugu lands I feel the default chutney is peanut chutney, at least in coastal Andhra where I grew up in. Also kudos to the team behind the video, loved chef Nyesha and chef Vijay’s chemistry. It was very sweet and like someone else said I would watch a show with them hosting it.
Vellulpaya karapodi, coconut chutney and palli podi are my family’s favorites with dosa even though we are also from Andhra and Telangana… my ammamma’s vellulpaya karapodi is the absolute best so getting that from India is like Christmas morning. We rarely if ever eat peanut chutney. I think it’s more family to family, although I will agree that it is less common to see sambar in a Telugu house on your average day.
OMG THE WAY SHE DID IT FOR HER FIRST TIME She ask such good questions clearly showing she understands what information is important She definitely has the hands of a talented craftswoman!
Dosa is a very authentic breakfast dish of South India.His tutorials were spot on. The lady with him most definitely has a passion for cooking.Both the chefs gave a perfect presentation.
Karnataka is the birth place of Dosay . A precursor of the modern dosay is mentioned in several ancient Kannada works. Vaddaradhane, a 920 CE Kannada language work by Shivakotiacharya mentions "dosay", prepared only from a black gram batter. Chavundaraya II, the author of the earliest available Kannada encyclopaedia, Lokopakara (c. 1025 CE), describes the preparation of this food by soaking black gram in buttermilk, ground to a fine paste, and mixed with the clear water of curd and spices.
Never had better dosa in my life than when I visited Karnataka. Oh my god, i am from andhra and I love our dosas too but Karnataka dosa is a different level 🔥
That really is very impressive! I am from the North and learnt it from my friend's mother who is from the south. Still needed 4-5 pounds of batter before I could get one to look like that!
Love to see the representation!!! Indian food is so diverse and nuanced, and I'm so happy that its getting its time in the spotlight with all the other lovely cuisines.
One thing i will say, the real talent is not about making a round dosa, the real talent is about making its batter, and that is what matters, otherwise if u get a good readymade batter u can easily make dosa.
An Indian employing an African in New York. This reminds me of an ancient Tamil song "Yathum Ore, Yavarum kelir" which mean "All the places on earth are our town and all the people are our relatives".
Beautiful food, curry has been the UK's favourite food now for over twenty years, every city, town and even most villages have Indian restaurants, everybody loves Indian food.
Dosa is mentioned as "நல் வரி இறாஅல் புரையும் மெல் அடை" in Maduraikanchi , the compilation of Tamil Sangam literature Pathupattu. Dosa is a later name but its real name is Thosai, Appam(அப்பம்) or Adha(அடை). Thosai comes from two words “thoi-thu” and “Sei-thal”. It means “to make by spreading the batter”.
wow...this lady is impressive! for her first time, that was excellent and perfect. I.know many who can't get the circling move right even after many attempts.
There's a huge difference between blending and grinding. When it's blended, the matter is just cut into finer and finer pieces. But when it's ground between 2 stones, gradually adding more and more water, urad dal increases in volume upto 5 times!! That's why 1 cup of urad dal=5 cups of rice. Dal should be ground for 45 mins slowly adding water at each stage. It should be ground to very smooth consistency. Then dal batter should be taken out. And rice should be ground coarsely along with a spoonful of overnight soaked Fenugreek. Then both batters to be nicely mixed and left to ferment overnight. Next day, again, the fermented batter has to be thoroughly mixed. Otherwise the idlies made out of the top part of the batter would be too soft and becomes too hard when the batter comes to the last.
