India GOUdupi
Masala Dosa in Udupi
The claim starts here: Udupi's temple kitchens sent this dish out into the world, and the restaurants that carried it took the town's name with them.
Masala Dosa
A fermented rice-and-lentil crepe, crisp at the edges, wrapped around spiced potato. The batter ferments overnight, which is where the faint sourness comes from, and why a good dosa cannot be rushed.
How it's eaten
Break off a piece with your right hand, dip it in sambar or coconut chutney, and eat immediately: a dosa goes soft within minutes.
Where to eat nearby
The city's food with veg and non-spicy filters, in the app.
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