“What’s your favorite meal to cook and/or eat?” – I don’t even have to think to answer that.

That would be Dosa and sambhar or chutney.

If you don’t belong to the Indian subcontinent, you might be wondering what these things are:

A dosa, also called dosai, dosey, or dosha, is a thin pancake in South Indian cuisine made from a fermented batter of ground black lentils and rice.

– Dosa (food) From Wikipedia, the free encyclopedia

Sambar is a lentil-based vegetable stew, cooked with pigeon pea and tamarindbroth

Sambar (dish) From Wikipedia, the free encyclopedia

A chutney is a spread in the cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce.

Chutney From Wikipedia, the free encyclopedia

From time immemorial, I loved dosas. I still have no clue how I loved the dish, it is probably a remnant of childhood, I loved it so much that I would have it whenever I can wherever I can. If you force me to eat dosas every single day of the year, that will be something I gladly accept. I love dosas and eat them whenever I can, wherever I can. Ever since I set my baby steps into the world of cooking, one of the first dishes I learned to prepare was – no points for guessing, the dosa!

I think there is something emotional in my connection to this dish. It is probably because I enjoy the love with which my wife – a passionate culinarian prepares it for me whenever she is in the mood. Or the joy with which I make it with my super-limited cooking skills. Every time I taste this lovely dish, I find my mouth water, and I keep craving for more.

I hope I get to keep my love for the dish and get to eat so many dosas in the days to come!

Photo credit: “Mysore Masala Dosa” by su-lin is licensed under CC BY-NC-ND 2.0.