One other day, one other dosa warfare, and but once more, the age-old debate resurfaces — which area makes greatest dosas? From the crispy dosas of Chennai to the tender, melt-in-your-mouth variations from Bengaluru, and the spicy ones from Andhra Pradesh and Hyderabad, meals lovers throughout India by no means appear to tire of debating these.
A spirited debate has erupted amongst netizens on X (previously Twitter) over which area in India makes the most effective dosa. (Consultant image: Freepik)
A spirited debate has erupted amongst netizens on X (previously Twitter) over which area in India makes the most effective dosa, with customers passionately defending their native favorites from Chennai, Bengaluru, Hyderabad, and Andhra Pradesh.
Bengaluru vs Chennai vs Hyderabad
The dialogue began when customers started evaluating dosas from completely different areas, with sturdy opinions about the most effective varieties. Some customers had been fast to declare that Andhra Pradesh serves the most effective dosas, claiming that dosas from different states are “overrated.”
One person argued, “India needs to eat dosas from Andhra Pradesh. Dosas made anywhere else are overrated.” They emphasised that Andhra’s chutneys had been additionally the best, outshining these from Tamil Nadu and Bengaluru.
Nonetheless, the talk wasn’t one-sided. Many customers championed Chennai for its idlis, with one X person calling them “the best.” For dosa lovers, Mysore Masala dosas from Karnataka had been hailed as the only option. “Mysore Masala dosas are the best. Idlis from TN are the best. Andhra and Telangana have the best chutneys,” mentioned one enthusiastic supporter.
On the flip aspect, some customers raised considerations concerning the spiciness and heaviness of Andhra meals. One commenter warned, “Andhra food is unhealthy and spicy. Not recommended.” One more person, whereas praising Andhra’s Karam Dosa, expressed their deep affection for Bengaluru’s sambar and chutneys, saying, “I could drink or eat Bangalore hotel sambar and coconut chutney without even dosa to go with it.”
As a Kannadiga, one person admitted, “Best chutney I have ever had is from Telangana, loaded with groundnuts,” however voiced their disappointment with Tamil Nadu’s dosa choices, calling it a “big disappointment.”
A shocking but heartwarming perspective emerged when customers acknowledged that the most effective dosas, chutneys, and sambar are sometimes discovered at house. One person urged, “Greatest dosas and chutney and sambar are made at house. 100% customizable, 100% data of hygiene and meals elements used, served with numerous love. No restaurant can match it.”
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