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Senate candidate Jim Webb (D-Va), surrounded by macacas, makes a dosa. |
SM reader Anup tips us off to the fact that Jim Webb (who is of course running against George Allen in Virginia) tried his hand at dosa-making in an obvious move to appeal to the macaca voting bloc.
In Richmond, Webb was also subdued, campaigning with Gov. Timothy M. Kaine, a fellow Democrat, at the Festival of India.
Webb sipped drinks indigenous to India and posed for photos, stopping at one booth to help pour the batter to make a masala dosa, a spicy South Indian crepe.
“Jim just made the best dosa anybody has ever made,” Kaine told hundreds of festival visitors. Webb did not address the crowd.
Webb’s presence left the festival co-chairman, Ranjit Sen, to reflect on remarks Allen had made in August that belittled a 20-year-old Webb volunteer of Indian descent at an Allen campaign stop. [Link]
But the question is did he have have a bowl of sambar on the side? Failure to have sambar with his dosa may cost him many desi votes. It is the same way that John Kerry lost a bunch of Pennsylvania voters when he stupidly ordered Swiss cheese on his Philly cheesesteak. If I ever run for office I will never be seen eating dosas. If word got out that I don’t like sambar and that I spread equal parts ketchup, sour cream, and green chutney on my dosa I’d be finished.
and many people like their dosai with chutney pudi/ molagha pudi
you guys are making me hungry!!!!
gunpowder on idlis…. and warm sambar… and i can’t get any 🙁
i haven’t been to saravana bhavan stateside, only in india, so i can’t compare. but the best dosa/chutney/sambar/idli/vada is usually found at the nameless roadside stalls along the highway. it’s wayyy better than any “fast food” we get here in america…
are you kidding me… i’m driving myself crazy that’s how bad the craving is getting. btw – i know there’s coconut chutney – but there’s also this reddish chutney that i’ve also seen served. anyone in the know what that is?
to tell you the truth – this is taking me back to joshi auntie’s cooking who is maharashtrian but would make these crazy dishes from all around india … and the last time i visited she made this dhokla and i stuffed myself and she just sat around watching me chow down .. it was a very emotional moment :,)
i love my aunties.
“Gunpowder Dosa (Spicy Milagai podi dosa with masala)”
I got that from a menu … i don’t know if the ‘gunpowder’ is just milagai podi or if what exactly consists of ‘milagai podi’ differs depending on whom you talk to ….
there’s the milagai podi that i’m used that people mix with oil/ghee and have with their dosa … this stuff isn’t that spicy … gunpowder is a mix of that, red chili powder, and ??? (i’m not sure what else) … but it definitely makes you sweat ….
hairy_d,
nope… total mallu over here … (hence my question if anyone’s eaten the rice-banana-yogurt-sugar concoction)
i’ve been told that “gunpowder dosa” is an invention for the west … basically a really spicy dosa that you wouldn’t get in an authentic south indian place in india … i’m not sure how true/false that is …
as far as your unknowns go,
3 is definitely – karatha eleckha – or as you said black cardamom – i think there is another word for it in malayalam but i’m not sure what it is …
2 is a question b/c the picture you linked … makes me think it is a bay leaf but i don’t know anyone that puts bay leaf in sambar … it always kariapela (its smaller and more dark green), i can’t find a picture 🙁
We have a family recipe for a tomato chutney that is super hot, and I’ve also encountered one that incorporates carrots, which I ended up really liking.
well coconut chutney is can be red or green
somebodaay kill me now – all i got to eat in the fridge is some bagels and a dried piece of gouda. ggaaah
what, no leftover halloween candy? p.s. gouda’s good but chedder’s better 😉
my ajji makes a fierce yam chutney…it’s intense
sometimes dose comes with chutney puddi– it’s reddish and cara and incredible.
i’m really, really hungry now.
hairy_d: you live in the city dude, go to uddupi or saravana bhava!
i grew up with a lot of people from hyderabad… they all use gun powder…. usually with idlis and wadas, or mix it with rice with a drizzle of ghee… i have not eaten it on dosa but why limit urself…. whatever pleases the palate!
i think that what they use is called milagai podi … hence, why my friends tell me that gunpowder is an invention
Yeah, my first reaction was that you were Guju. What are you thinking man? Yo, I have an insatiable sweet-tooth too (I demand that my jelabies be dipped in teen tar chashni), but even I wouldn’t put sugar in my yogurt. This don’t have nuthin’ to do with the sweet-tooth and everything to do with keepin’ it realz. Real desi cooks MAKE their own yogurt, mayne. Yogurt in your rice is to add richness and diffuse volatile spices so that your tummy doesn’t hate you. Yogurt by itself is to clear the palate and punctuate each meat/veg sampling. And if you still want sweet, put some crushed boondi ladoos in it, but NO SUGAR!
This is such an abomination you should be banned without warning. Do you even know what’s in ketchup?
Gunpowder is a spice concotion that is mostly heat, but it’s hella good if that’s your thing.
Tomatoes that have given their lives for a noble cause.
what all this gunpowder dosa nonsense? best way to eat dosa – sada dosa, thenga chamandi, sambar, and a nice hot cup of kappi (with the 5 spoons of panjasara)
for breakfast, of course
Unknown # 3 could also be Maratti Moggu (Piper Cubeba). I doubt if its asafoetida (Hing).
Gunpowder is made from roasted gram, red chillies and other spices. The roasted gram makes one really flatulent and hence the name Gunpowder.
i got nothin to say
just wanted to have a hatrick kannadiga comments
pc
At a tamil friend’s place , I had Thair saadam which had pomegranate in it alongside a spicy tadka .It was awesome, sweet sour and spicy in each spoonful!!!!
an ode to the dosa
yaar sumiti – downtown yes – but i lives on wesside – booyashaka – wickedwicked – high park represent.
Shruti,
I stand corrected 😉 I’ve done the plain yogurt with dinner (to cool out my avacai) but by itself, I still like it with a leeetle bit of sugar.
Fine. At least this way Abhi will have a dining partner.
Actually no. I am a total Guju outcast. I never put a single crystal of sugar in anything I cook. I dislike all Indian sweets too which is why my mom makes me baklava.
no need to hate, there’s room for everyone … even for you plain jane sada types 😛
In rural parts of Karnataka, arrack is added to the dosa batter. Yummy and intoxicating!!
stop it already…I’m staaaarving!!!!
i love it!! we talk about dose and the kannada peeps come out of the woodwork!!
puliogre in da usa– are you my long lost cousin??
no!!!!!!!!!!!!!!! say it ain’t so
say hello to my little friend(s): son papadi, mysore paah, peda, ras malai, …
Sugar in Raita is wrong, wrong, wrong, I agree.
I was hoping that a Gunpowder Dosa was pungent and smoky, not just really thick on the chilli. Oh well. Gunpower Dosas would be a great name for a Southie band.
Well, I make one exception. 🙂
Gunpowder rocks! I eat it with dosa, idli, wada, rice. Mixed with ghee it tastes heavenly with everything. Only a gulti would understand. I have had so many kilos of this mix shipped to me from India that my mother thinks I don’t cook veggies.
I want gunpowder dosa, right now. 🙁
Hey now, don’t forget about us Tamil folk as well. The Dirty Dirty knows how to represent!
Drool Which restaurant that sells dosa will have sour cream? Drool
I want Idlli, sambar, Dosa, vada, with the red tomatoe chutney, and the green mint chutney, and the gree chilli chutney, and I want the rasaam, and I was rice with papadam to have with my sambar and then I was the pumpkin sabzi (made south indian style) and I want the drumstick sabzi (also south indian style) and I was payasam and I want yoghurt and then I was some pickle on the side, and i wont mind some uttapam…but only onion uttapam. and then I would like idiyampam….those are the funkiest things every..they are like vermicilli noodles put in a circles and then you have it with something sweet, or with sambar…(i really dun care if you have stopped reading, you have no idea how foodgasmic I am feeling right now…) and then I wont mind EGG DOSA. My mummy makes the best egg dosa. with only the egg white. sometimes a little of the yellow seeps into the dosa, but hmmmm hmmmmm hmmmmmmmmmmmmmmm… of cos, how can i forget the batata bhaji. The onions, and tumeric and the softness of te batatas, and then we have this place in singapore, where they serve you rice like you have not eaten for a week and then they will pour ghee on your rice like they are pouring the sambar, and u get your fingers dirty and you eat and eat and eat and eat and eat and eat.
Drooooooooooooooollllllllllllllllllllllllllllllllllllllllllllllllllllllll
ok this thread should be closed just for the fact that it’s making too many people hungry.
I realise I sound like a 7 year old slob. Well I am when it comes to south indian food.
I want to go home!!
From Pollster.com’s liveblogging of Election Night — exit polls from
Macacalandthe Real AmericaVirginia (as edited/corrected):Well, there were the Bo Idlis in Chicago about a decade ago.
I just ate some nasty-ass pea soup and half a bag of way-too-sweet-for-this-Tamilian granola and then I read THIS thread and now I am craving some of my mom’s dosa with molaga pudi and onion sambhar. Okay, how much longer until I can go home? And I’d love to come to the SF Bay Area meetup, even if I am just a lurker/recent poster. 🙂
Oh, yeah, coming straight at ya from a Tamilian with ‘rents who both grew up in Bangalore: Dosa with gunpowder = yes Dosa with aloogidde iruli = hell yes Dosa with onion sambhar = decent Sugar in raita = hell no Do I eat raita? Hell no (I am a vegan 🙁 :(). Yeah man. Giving up thayyir saadam with the tadka and sour cream my paati put in there was hell. Damn it. Screw ethics.
Trader Joe’s carries bottles of “sambhar” (I love how everyone here spells it like it should sound without the ‘h’). Although not much like real sambar, it tastes decent (like something else) and the nutritional value is just great, if you’re having difficulty finding time to cook some night… The label says that it’s traditional food in the “Sambhar region of South India”. Anyone been to this “Sambhar region”? Got photos?
Importat hyphen missing. It should read I love how everyone on this thread spells it like it should sound – without the ‘h’
There is also a variety of appam in which toddy is mixed in the batter and is aptly called the “kallappam”
Memo to George Allen: Welcome to America and the real world of Virginia, bitch.
LOL! who would’ve known that facist words, a videocamera, you tube, bloggers, and the state of VA who woke up to smell the racism would bring a potential presidential candidate down to his knees. gotta love it.