Dosa becomes ‘naked crepe’ on US restaurant menu, priced at Rs 1,400

Dosa, the South Indian staple food, has over the years become one of the most popular breakfast dishes in India. South Indian restaurant chains that have spread across the world have also taken dosa globally. While it is still called dosa by most of them, a South Indian restaurant in the US decided to give it a fancy name - naked crepe.

Dosa gets fancy name

Harsh Goenka, the Chairperson of the RPG Group, shared a photo of a US restaurant's menu where the dosa is called 'naked crepe' and described as "Crisp rice batter crepe served with a lentil soup, a tangy tomato, and classic coconut relish." It costs $17.59, which, if converted into Indian Rupees, comes to around Rs 1,460.

Also read:?How PC Musthafa built a Rs 3,000 Crore legacy with iD Fresh Foods

Idli, vada too not spared

The fancification of simple South Indian dishes doesn't even end there. Another item on the menu is "Dunked Doughnut Delight," which is nothing but medu vada. They also have "Dunked Rice Cake Delight," which we know as idli.

“Who knew vada, idli, and dosa could sound so fancy?" Harsh Goenka wrote.?

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Insult to South Indians??

Many on social media were less amused by the fancy new names of dosa, idli, and vada.

"Calling it Naked Crepe is an insult to all South Indians," said one person.

"The humble idli-vada and dose/dosai with their western or westernised counterparts. Hope the humble upma and similar others have been spared," said another.

"We should rename foreign cuisine too - Videshi Rotla (Pizza), petiz pav (Burger)," another social media user suggested.

Unacceptably expensive

Beyond the names, what seems to have upset many is the price - The medu vada (Rs 1,377), idli (Rs 1,285), and dosa (Rs 1,470).

"Price is so high. Rs. 1,300 to 1,500 per plate," one person said.

Also read:?The 'Burger Idli' Is The Latest Culinary Innovation In Town

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How to make dosa at home

Dosa is one of the easiest foods you can prepare. It has just two ingredients: rice and urad dal. The rice and dal are soaked in water and ground separately. The two ingredients are then mixed together along with an adequate amount of water and salt. The batter is then set aside, preferably overnight, to ferment. You can add more water if required to make the batter smooth before it is poured on the tawa.

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