This is brilliant. He's literally cooked it traditional way and he has communicated the recipes and preparation so well. As a South Indian I can vouch for the authenticity.
@@ephemeral.793 are you out of your mind … maybe you are not Indian or abounded by family … just shut the f up, you don’t know where currently India stands …Your thinking is poor
Oh man I love Nyesha as an interviewer so much because she brings such a genuine curiosity, enthusiasm for food, and a confident expertise, while also extreme reverence for the chef.
@@SJ_new she said "similar foods" but then proceeded to say they call "dosa as canjeero" which means they were implying that this particular dish is the same as there's
I agree with her dosas are one of the tastiest things ever. I had my first dosa in Bengaluru years ago and fell in love with them. I was so stoked when I started to see them really pick up in popularity around the US in the past decade, they deserve to be well known because they're too good not to share with the world ha ha. Great video.
Hi, Yeah.. we Bangalorians love dosa..I can eat dosa everyday..! Either morning plain ghee dosa with green Chetni at home. Or in Evening butter masala dosa with lentils chetni & sambar at cafe nearer to my office. awesome. Same routine from 25years... no regret..😂
I worked as a bodyguard and past through India often and absolutely love the street food. What a great vid and loved both of their passion for what they were doing.
@@treesaregreen3009 lol 😂😂😂😂. Thats a new type of fetish I have ever seen. Maybe u thought every bodyguard is same as Salman Khan's character in the film Bodyguard.
Nyesha is such a perfect host, she's so respectful and excited, and so knowledgeable too, it's really amazing to see. And this chef is incredible, you can just tell how everyone was having a legitimately good time in the video!
She’s a stellar chef even though she’s probably a master in her own right in terms of cooking she approaches these things as someone who wants to learn and never tries to outshine KEEP THIS WOMAN ON THIS SHOW!
A north Indian Restaurant we go to here in the UK does what they call a family Dosa to share, its about three feet long, sometimes a bit bigger, but they role it up, it not only looks good and is cooked to perfection, it also tastes great, its perfect everytime with the masala patatoe... And now I now how those guys in the kitchen do it.
What I love about Nyesha so much is the quality of the questions she asks! Then she nails the techniques. Fresh spices are so key to good cooking, whatever continent you are on!
Well the potatoes I'm sure were originally something else like a tuber of some plant native to India, since potatoes were introduces to India by the Portuguese in the 17th century.
You can tell how she genuinely wants to learn from the quality of the questions and ask someone who’s naturally curious and asks a lot of questions, i really appreciate that as a viewer. I’ve learned so much about the process from this one video. Really quality stuff. I love cheffe Nyesha, such a smart and authentic, beautiful, woman. Thank you to this chef for sharing such a special recipe and process. Honestly I love this, it’s about the food, and their personalities naturally shine. I love it.
asafetida, also known as hing, is a widely used spice in Indian cuisine. Interestingly, this spice originated in Rome, and the Mediterranean. It was used as a substitute for silphium, once silphium went extinct around 300-280 BCE.
After 23 1/2 years in the bar and restaurant business, I’ve owned a handyman company for the past 3 years. The blade they’re using is the same one I use to do drywall. Of course Nyesha is great; this chef’s energy and positivity SHINES! He makes me want to try something I haven’t had before bc he’s so supportive and knowledgeable. Knowledge is learned, passion is inherent. Love love love
As an Englishman I love Indian food. As an English guy that moved to America I learned to love all things like BBQ, random TexMex and a million other cultural variances that came from living in the SF Bay Area. As a lover of food, I love what different cultures can come together and make. Nyesha showing that she can nail cooking a stuffed Dosas is awesome. Food should be a celebration of life for the family and the more variation we have can only be a good thing. Taste different foods. If you like either enjoy them and eat them again or use them to create something that is your own.
i really loved this combo!!!! chef nyesha had such good energy -- so much positivity and enthusiasm and loved the connection she brought to other ethnic cultures; would love to see her in a video with other cuisines as well :) and chef vijay was such a sweetie! great duo, and personally really enjoyed two poc learning together
The taste comes from making and eating with bare hands unlike gloves. The love and positive energy you put in the food results into a masterpiece. The chef is so nice and kind and the host is also very spiritual. Loved the show
@@Swapna9 lol yes, my mother makes the batter for idlis and dosas herself with a wet grinder and back at my grandmas place they make the batter with stone grinder,both requires the usage of barehands,unless ofcourse u use gloves.
Masala Dosa is one of my favorite dishes! I try and have it as often as I can here in Pakistan, especially from the street vendors who make it extremely well. I loved the two chef's interaction and Nyesha's personality and attitude is so endearing. Loved this!
She's an incredible student/teacher/interviewer/host. She asks great questions and really engages with those she works with. She's always so happy and fun to watch. I wish she had her own show.
This is the masala dosa video i've been waiting to see for so long, the chef remarkably breaks down each and every element of my most favorite dish from the batter to the chutneys and the way you're supposed to eat it. Perfect.
@@ephemeral.793 Have some brain before making a statement.. Not every Indians are poor and mostly everyone can reply to a english conversation and most of the Indians can speak english very well. FYI India is one of the highly english speaking country
As a south Indian I can say, that Dosa is easily one of the best!! It’s all in the batter!! And he’s got that batter right!! Probably Vijay is from Tamil Nadu
@@BlackMamba-lt8oe Yes we have one, but not the one that he has. In all households we use steel spatulas that have longer handles, and ends that are less wider than the one he used
I think the salt should be added post fermentation. I have observed that salt slows fermentation. After 12 hours of fermentation you can add salt, it will slow down your fermentation process and kind of perfects your batter and give it more sour flavor. If anybody has more results please guide me.
If there's one thing I take immense pride in being an Indian is in our food. Massively diverse and delicious. The flavors are complex, overwhelming and appetizing. It's largely due to diverse population with diverse culture and languages. That influence food too.
Finally a video that exactly to the T represents my home aka a Tamil household. I’m proud. I’m so happy that Chef Nyesha gets to experience this first hand exactly the way its done at home. Much appreciation to everyone’s effort involved in this video!
A great video that inspires me to try new foods and learn from different cultures. Please have more videos with this host in the future. Nyesha had poise, grace, humility, and charisma. She was a great host and interviewer.
These 2 need a cooking show together. His food looks amazing and her knowledge helped explain the process. They could even switch where she cooks and he assists. Great vibe. Great combo!
I love her and I love seeing this interaction. This is a perfect example of why hiring diverse voices and covering diverse stories makes such a difference. Such observations, relatability, a different worldview, intelligence, unique expertise, cultural exposure, subtle insights only possible by people of color. more of this, please!
Chef Ninja is like a kid in a candy store. So cute. Love how open she is to learn and her reactions are so vibrant. She definitely loves what she does. Gimme more.
Nyesha is amazing and that chef did make authentic dosas. Here, we preheat the oven, turn it off, then let the dosa mix rise. We use a double fermentation method where you let the dosa mix rise completely the first time. Then you stir it and pop the bubbles, then add water and let it rise a second time. Once you make a large batch of dosa mix, it can keep in the fridge for some time. The consistency of the dosa mix is very important, as is the hand that makes it. Everyone's hand carries some bacteria so each person's dosa will taste slightly different. Dosa in different countries also taste different... There is something in the air. [ There is no yeast in traditional dosa, just your hand and the air]. You can also use a bit of fenugreek in the dosa mix. When I'm flattening the dosa for cooking, I create a little spiral shape with the ladle. So there are some crispy bits and some slightly thicker doughy bits. In this video, the dosa is completely level. When eating, I really mush my dosa with the curries, really mix it well with my fingers. Instead of here, where it's dipped in the chutney like chips into guacamole. So there you go, some differences but it's just each person's preference.
Chef Nyesha is amazing, I'd never heard of her before this video but what an infectious smile and enthusiasm she has! Amazing chemistry with Chef Kumar as well, the food looked amazing.
South India's breakfast is good enough to wait for supper leaving out lunch. Idli, Dosa, Vada are main items of our breakfast almost in every household daily.
OMG THE WAY SHE DID IT FOR HER FIRST TIME She ask such good questions clearly showing she understands what information is important She definitely has the hands of a talented craftswoman!
As an South indian I really appreciate the way chef Vijay made the dishes by using traditional method with the correct ingredients...but I do feel kind off disappointed , that he didn't use red onions for the potato masala.😅😅😅
Shallots probably have a much drastic difference in the taste profile. Are the big white ones in the US sweet ? I guess it's just more economical for him to use the white ones. Given onions are used a lot in our food.
I think it's probably due the preference of white onions over red ones in most of the western countries. And I do believe the taste white onions are rather on the sweet side !!@vimal kumar
@@BCM_SNEHAJ Red onions are pricier than white in the UK. It might be the same situation in the US as well. And yes, it is sweeter too. The taste isn’t the same, but its a decent compromise.
i'm from the same part of india as Vijay, the chef and I pretty much make this at least twice a week. BTW, maybe his sambar has 45-50 ingredients and takes 3 hours, but I and most households I know make it with 20 ingredients and an hour or a hour and a half at most.
Dosa is sooooo good ! Proud to be indian ! He is genuinely the most down to earth person I have ever met , that too being a Michelin star chef . We indians do love their food and prepare it with lots of love and flavors and spices
The texture of the grind varies a lot if a wet grinder is used rather than mixer used like the one in the video. In most of Indian hotels, they use wet grinders which have actual stone rollers that give the batter different texture & flavour. And also the rice & lentil quantity is huge so using a wet grinder makes more sense.
I mean Rava Dosa is like a last option dosa in most South Indian household. If you don't have batter or anything else prepared you make Rava Dosa. It's the simplest and no prep dosa of all the dosas
Just did the math. If it is true that he feeds 150 people a day with each one getting at least one dosa, he has made a little over a million dosas. This number probably doesn’t include how many dosas he’s made outside of his restaurant. Go chef!
That is a Good math. But it is common southing file for the South Indian. Average South Indian eats 4-5 dosas per day. Our Moms make more than millions in their life time
They both are awesome people! I love how Nyesha gets everything about the dosa instantly and relishes the whole process and how Vijay turned it into a beautiful experience and yet imparting the details of the dish to her. Great video.
This is the most amount of love for food that I have seen over the preparation of 1 of my favorite dishes. Thank you Chef Vijay for sharing this recipe and thank you Eater team and Chef Nyesha for making this video possible!
Fab, I love indian food and I hope to visit his restaurant!! Love how you enjoyed it and used a beautiful vocabulary to describe his greatness! So envious and subscribed!
No soul...no country on this earth....none beneath the oceans...none in the heavens can beat Indians in making the best Vegetarian cuisine.....We are simply the best....💪😊
Dosa is a very authentic breakfast dish of South India.His tutorials were spot on. The lady with him most definitely has a passion for cooking.Both the chefs gave a perfect presentation.
This is brilliant. He's literally cooked it traditional way and he has communicated the recipes and preparation so well. As a South Indian I can vouch for the authenticity.
@sanjith subramanian 😂😂😂😂 he used custom made tools
@sanjith subramanian in india they do it on a 50 rs spatula and a 500 rs grill 😂😂😂😂 and that too triangle shaped
Please do not limit your identity to just the southern part of India. You are a full-fledged Indian. Have no doubt about it. 😊🙏
@@mandeepdaksh376 so true we must acknowledge the fact that there is only one identity and that is "INDIAN"
@@satyam-l9j What about human?
The massive amount of positive energy they both have about food made my day so much brighter! Thank you
Couldn't agree more
✅
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agreed
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Yoko hotel
Can't wait to see more Chef Nyesha. She's so attentive and almost gives off student vibes but we know she's a chef.
Interesting. I'm having the opposite feelings. Am just skipping the videos with her in them coz I find her annoying AF.
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Yoko hotel
i only know her from next level chef. kinda late but she's def cool. also, that was the only thing good bout the show (getting to see nyesha)
Too bad this Indian guy can never date that black girl
@@Deira854 🤣🤣
They do make spice hot together, for sure 🤪
these two need a show together. They are amazing together
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Yoko hotel
@@ephemeral.793 WTF?
@@ephemeral.793 are you out of your mind … maybe you are not Indian or abounded by family … just shut the f up, you don’t know where currently India stands …Your thinking is poor
@@ephemeral.793 It isn't, stop spreading the stereotype whilst looking for validation. It's okay to just acknowledge appreciation and move on.
@@ephemeral.793 Karen spotted
Oh man I love Nyesha as an interviewer so much because she brings such a genuine curiosity, enthusiasm for food, and a confident expertise, while also extreme reverence for the chef.
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Yoko hotel
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@Heartthrob Goswamy lol , old scenes hai abhi ,woh , sab normal hai , yaha par kidhar andholan start kar raha hai ,lol , 😀✌️
She's annoying. Didn't even know what asafetida is.
They have great energy together. I wouldn't mind watching them leading some sort of travel show.
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Yoko hotel
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Us Somali’s have dosa’s as well it’s amazing how cultures have similar foods we call dosas “canjeero” in Somali 🇸🇴🤍 🇮🇳
Dosa is different from canjeero, it just looks the same. The ingredients are completely different
Well south indians and somali people have had trade relations with each other for a very long time like south indians had with Korean people,
@Everything Of Indian Cinema. Asia and Africa seperated 5.3 million years ago when there were Hominimi (human ancestors) who weren't evolved enough.
@@adlinkujur2382 he wrote similar not same so your point mentioning different goes invalid
@@SJ_new she said "similar foods" but then proceeded to say they call "dosa as canjeero" which means they were implying that this particular dish is the same as there's
I agree with her dosas are one of the tastiest things ever. I had my first dosa in Bengaluru years ago and fell in love with them. I was so stoked when I started to see them really pick up in popularity around the US in the past decade, they deserve to be well known because they're too good not to share with the world ha ha. Great video.
Hope you tried neer dosa, vada, pongal, idly, puttu, idiyappam etc.. these are staple south indian dishes.
Agree. Dosas, Hyderabadi biryani and chicken tikka masala are 3 indian foods world should enjoy 😊
Hi,
Yeah.. we Bangalorians love dosa..I can eat dosa everyday..!
Either morning plain ghee dosa with green Chetni at home.
Or in Evening butter masala dosa with lentils chetni & sambar at cafe nearer to my office. awesome.
Same routine from 25years... no regret..😂
i will choose burger over any paper like dosa that doesn't make the stomach full 😂😂😂😂
@@BlackMamba-lt8oe I'm not obese, nor do I wish to be, so I'll have to go with the Dosa.
They are really learning from one another, playful banter and that makes this video even more enjoyable to watch. It just puts a smile on your face.
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Yoko hotel
Absolutely!
Read that as Playful batter. Guess i am hungry.
Learning from each other? 🥴
That's a rare and special chemistry those two have. They create a big dose of positive energy.
I read it as Dosa 😅
@@vamsi8519 same 💀💀💀
You meant a ' big dosa ' didn't you ? 😂😂😂😂😂
Everything about India is spiritual. From food, art, music and everything else in between. 🇮🇳♥️
I worked as a bodyguard and past through India often and absolutely love the street food. What a great vid and loved both of their passion for what they were doing.
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Bodyguards are hot
@@treesaregreen3009 lol 😂😂😂😂. Thats a new type of fetish I have ever seen. Maybe u thought every bodyguard is same as Salman Khan's character in the film Bodyguard.
@@Z71990 salman khan is disgusting wth don't ruin it for me
Nyesha is such a perfect host, she's so respectful and excited, and so knowledgeable too, it's really amazing to see. And this chef is incredible, you can just tell how everyone was having a legitimately good time in the video!
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She’s a stellar chef even though she’s probably a master in her own right in terms of cooking she approaches these things as someone who wants to learn and never tries to outshine KEEP THIS WOMAN ON THIS SHOW!
she is nothing 😂😂😂😂, u call continetal food cuisine its bland food
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All the best chefs are super humble when it comes to new food, I love it.
A north Indian Restaurant we go to here in the UK does what they call a family Dosa to share, its about three feet long, sometimes a bit bigger, but they role it up, it not only looks good and is cooked to perfection, it also tastes great, its perfect everytime with the masala patatoe...
And now I now how those guys in the kitchen do it.
ya its called 70mm dosa, those are like huge
Try Dosa at a south Indian restaurant.
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Wars the restaurant name ?
Thosai at a NORTH INDIAN restaurant?
What I love about Nyesha so much is the quality of the questions she asks! Then she nails the techniques. Fresh spices are so key to good cooking, whatever continent you are on!
I love the fact that he made the dosa and the filling in a 100% original and traditional way ♥️
Well the potatoes I'm sure were originally something else like a tuber of some plant native to India, since potatoes were introduces to India by the Portuguese in the 17th century.
You can feel how both are at ease because they are so confident in their craft. They have nothing to prove! Great positive attitudes!
I love the mutual and genuine respect and admiration they have for each other. Thank you for this great video.
Both the chefs are so respectful and friendly. Especially the Indian chef is very humble and friendly. Loved his energy.
You can tell how she genuinely wants to learn from the quality of the questions and ask someone who’s naturally curious and asks a lot of questions, i really appreciate that as a viewer. I’ve learned so much about the process from this one video. Really quality stuff. I love cheffe Nyesha, such a smart and authentic, beautiful, woman. Thank you to this chef for sharing such a special recipe and process. Honestly I love this, it’s about the food, and their personalities naturally shine. I love it.
asafetida, also known as hing, is a widely used spice in Indian cuisine. Interestingly, this spice originated in Rome, and the Mediterranean. It was used as a substitute for silphium, once silphium went extinct around 300-280 BCE.
dont they use it today in italian cooking?
@@sabitasahu3030 people use everything everywhere lol I use red masala on my breakfast eggs everyday and I'm Caucasian Englishman 🤣
That is a new info for me. Thank you.
@@sabitasahu3030 I'm not sure. I have never heard of it being used in Italian cuisine.
@@Isnotreal42 what is red masala? Like chili powder?
After 23 1/2 years in the bar and restaurant business, I’ve owned a handyman company for the past 3 years. The blade they’re using is the same one I use to do drywall. Of course Nyesha is great; this chef’s energy and positivity SHINES! He makes me want to try something I haven’t had before bc he’s so supportive and knowledgeable. Knowledge is learned, passion is inherent. Love love love
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That is a good observation. Indian Chefs in the US often use that drywall blade instead of the traditional spatula.
As an Englishman I love Indian food. As an English guy that moved to America I learned to love all things like BBQ, random TexMex and a million other cultural variances that came from living in the SF Bay Area.
As a lover of food, I love what different cultures can come together and make. Nyesha showing that she can nail cooking a stuffed Dosas is awesome.
Food should be a celebration of life for the family and the more variation we have can only be a good thing.
Taste different foods. If you like either enjoy them and eat them again or use them to create something that is your own.
i really loved this combo!!!! chef nyesha had such good energy -- so much positivity and enthusiasm and loved the connection she brought to other ethnic cultures; would love to see her in a video with other cuisines as well :) and chef vijay was such a sweetie! great duo, and personally really enjoyed two poc learning together
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Yoko hotel
poc really. just call them people qt
The taste comes from making and eating with bare hands unlike gloves. The love and positive energy you put in the food results into a masterpiece. The chef is so nice and kind and the host is also very spiritual. Loved the show
actually you need to make the batter for dosa with bare hands because the heat in the hands actually ferments the batter
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@@Anbumpanbum lol, no. I never touch dosa batter with my hands and it ferments fine. Eating it is definitely with hands though
@@Swapna9 he aint wrong though!
@@Swapna9 lol yes, my mother makes the batter for idlis and dosas herself with a wet grinder and back at my grandmas place they make the batter with stone grinder,both requires the usage of barehands,unless ofcourse u use gloves.
Masala Dosa is one of my favorite dishes! I try and have it as often as I can here in Pakistan, especially from the street vendors who make it extremely well. I loved the two chef's interaction and Nyesha's personality and attitude is so endearing. Loved this!
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Yoko hotel
Wait.. Masala Dosa has reached Pakistan too????
Whoaa!!!
@@amoghavarshanripatungahmmm....I also didn't knew about it🤣🤣
Good to hear that!
Are you Christian? In Pakistan? A Pakistani Christian!! A rare breed I have encountered today. Wish you good health, brother!
I love how excited they both are to learn and teach. So much appreciation and respect for each other it so wonderful, ugh 😩 💕 I love it!!
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Yoko hotel
She's an incredible student/teacher/interviewer/host. She asks great questions and really engages with those she works with. She's always so happy and fun to watch. I wish she had her own show.
This is the masala dosa video i've been waiting to see for so long, the chef remarkably breaks down each and every element of my most favorite dish from the batter to the chutneys and the way you're supposed to eat it. Perfect.
his energy literally made my day plus his food. man i needa tryy
Wow, talk about an inferiority complex.
@@ephemeral.793 Wtf why are calling him sir ?🤣
@@ephemeral.793 Stop acting like white people are superior somehow
@@ephemeral.793 Have some brain before making a statement.. Not every Indians are poor and mostly everyone can reply to a english conversation and most of the Indians can speak english very well. FYI India is one of the highly english speaking country
@@ephemeral.793 Poor guy just wanted some attention 🥱
As a south Indian I can say, that Dosa is easily one of the best!! It’s all in the batter!! And he’s got that batter right!! Probably Vijay is from Tamil Nadu
What's with the profile name?
I agree with everything except that name, man! Supreme Leader? F*** no!
dosa with chaiwala 😂😂😂😂
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@@wheatish some people are just... You know
DUMB
Chef Nyesha is a queen, loved her on Top Chef!!!! She shows so much admiration for our food!
I love aloo dosa. It's so great to see two chef's having a great time learning from one another and having a good time
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Nyesha Arrington is an absolute delight as a host. Kind, zero ego and eager to learn. More of her please.
Omg Chef has the best personality ever!!! He has such a great sense of humor!!!
Absolutely !
This guy chef Vijay is legit... This is how we actually do dosai in our households
does ur household have that huge spatula
@@BlackMamba-lt8oe Yes we have one, but not the one that he has. In all households we use steel spatulas that have longer handles, and ends that are less wider than the one he used
He's also a very cool guy and a great teacher aswell
This guy was awesome, i would love to learn cooking from him. Nyesha is great as always
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Yoko hotel
They have hella chemistry
I think the salt should be added post fermentation. I have observed that salt slows fermentation.
After 12 hours of fermentation you can add salt, it will slow down your fermentation process and kind of perfects your batter and give it more sour flavor.
If anybody has more results please guide me.
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If there's one thing I take immense pride in being an Indian is in our food. Massively diverse and delicious. The flavors are complex, overwhelming and appetizing. It's largely due to diverse population with diverse culture and languages. That influence food too.
Ya specially so many diverse vegetarian dishes... which is itself wonderful
Shes so friendly and has a super positive smiling face... and the chef is a great teacher. Love both of u 💓
Looks delicious 👌🏻 I love gunpowder dosa. I love cooking Indian food♥️ Greetings from Scotland 😊 Have a wonderful day everyone 🌻
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Yoko hotel
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Nice
I love their vibe together. I hope they went to a Sunday brunch together after.
And Indian food is so so so complex, I love it.
Finally a video that exactly to the T represents my home aka a Tamil household. I’m proud. I’m so happy that Chef Nyesha gets to experience this first hand exactly the way its done at home. Much appreciation to everyone’s effort involved in this video!
A great video that inspires me to try new foods and learn from different cultures. Please have more videos with this host in the future. Nyesha had poise, grace, humility, and charisma. She was a great host and interviewer.
The host Nyesha Arrington gives out such positive vibes and you can tell she is a kind loving person. Makes food shows so much better...soul food.
literally impossible to make such a good dosai on your first go. she's good.
If the batter is good and the pan is heated correctly ... Why not.?!
Eater scored big with Nyesha! Her personality and skill makes this show stand out from the rest in the TH-cam cooking universe
I really love nyesha’s energy. I’m looking forward to more videos with her.
These 2 need a cooking show together. His food looks amazing and her knowledge helped explain the process. They could even switch where she cooks and he assists. Great vibe. Great combo!
I love her and I love seeing this interaction. This is a perfect example of why hiring diverse voices and covering diverse stories makes such a difference. Such observations, relatability, a different worldview, intelligence, unique expertise, cultural exposure, subtle insights only possible by people of color. more of this, please!
Chef Ninja is like a kid in a candy store. So cute. Love how open she is to learn and her reactions are so vibrant. She definitely loves what she does. Gimme more.
Loved how she interested in south indian foods and how Lovely she enjoying food preparation also giving respect to our culture
I love the mutual respect these chefs have for each other.
Nyesha is amazing and that chef did make authentic dosas. Here, we preheat the oven, turn it off, then let the dosa mix rise. We use a double fermentation method where you let the dosa mix rise completely the first time. Then you stir it and pop the bubbles, then add water and let it rise a second time. Once you make a large batch of dosa mix, it can keep in the fridge for some time.
The consistency of the dosa mix is very important, as is the hand that makes it. Everyone's hand carries some bacteria so each person's dosa will taste slightly different. Dosa in different countries also taste different... There is something in the air. [ There is no yeast in traditional dosa, just your hand and the air]. You can also use a bit of fenugreek in the dosa mix.
When I'm flattening the dosa for cooking, I create a little spiral shape with the ladle. So there are some crispy bits and some slightly thicker doughy bits. In this video, the dosa is completely level.
When eating, I really mush my dosa with the curries, really mix it well with my fingers. Instead of here, where it's dipped in the chutney like chips into guacamole.
So there you go, some differences but it's just each person's preference.
Sounds like you know a lot. Do you know a recipe for the gunpowder mix? Is there another name for it?
Very heartwarming! I love how the chef thanked his ancestors when he was complimented.
Chef Nyesha is amazing, I'd never heard of her before this video but what an infectious smile and enthusiasm she has! Amazing chemistry with Chef Kumar as well, the food looked amazing.
South India's breakfast is good enough to wait for supper leaving out lunch. Idli, Dosa, Vada are main items of our breakfast almost in every household daily.
One of the best videos on eater in awhile! Would love to see more from Semma!
Semma just got a Michelin star, the only Indian restaurant in USA to get one in 2022. Congrats Chef Vijay !
Loved this, I could've never imagined the sheer complexity of this seemingly simple dish
Our grandmothers didn’t have blenders.. the batter & chutneys were stone ground by hand with a special rotating milling stone
🌶Positive chefs with positive vibes. When I worked in India, I loved eating dosa for breakfast. the texture and potato filling my fav.
more content with nyesha please! and wow this episode was amazing. i love dosas and am so thrilled by the enthusiasm both chefs had for the dish
Yall got me smiling alone in public with this one. They are so adorable
Dosa is one of the most unique dishes in the world!
OMG THE WAY SHE DID IT FOR HER FIRST TIME
She ask such good questions clearly showing she understands what information is important
She definitely has the hands of a talented craftswoman!
As an South indian I really appreciate the way chef Vijay made the dishes by using traditional method with the correct ingredients...but I do feel kind off disappointed , that he didn't use red onions for the potato masala.😅😅😅
Shallots probably have a much drastic difference in the taste profile. Are the big white ones in the US sweet ?
I guess it's just more economical for him to use the white ones. Given onions are used a lot in our food.
I believe they're hard to get in US, they mostly cultivate white ones only
I think it's probably due the preference of white onions over red ones in most of the western countries.
And I do believe the taste white onions are rather on the sweet side !!@vimal kumar
@@tsv60 That can be one of the reasons maybe!
@@BCM_SNEHAJ Red onions are pricier than white in the UK. It might be the same situation in the US as well. And yes, it is sweeter too. The taste isn’t the same, but its a decent compromise.
Indian food is the Best
The amount of spices they use and the time consumed to prepare it
wow it's just amazing
i'm from the same part of india as Vijay, the chef and I pretty much make this at least twice a week. BTW, maybe his sambar has 45-50 ingredients and takes 3 hours, but I and most households I know make it with 20 ingredients and an hour or a hour and a half at most.
Dosa is sooooo good ! Proud to be indian !
He is genuinely the most down to earth person I have ever met , that too being a Michelin star chef . We indians do love their food and prepare it with lots of love and flavors and spices
Such humility and grace in this video. We have soo much to learn from different cultures, yet we fight over borders.
Wat a wonderful meeting of the chefs...so much respect and appreciation on both sides. I would LOVE to taste that dish!
The texture of the grind varies a lot if a wet grinder is used rather than mixer used like the one in the video. In most of Indian hotels, they use wet grinders which have actual stone rollers that give the batter different texture & flavour. And also the rice & lentil quantity is huge so using a wet grinder makes more sense.
this video gives me very positive & happy vibes. indian food is love 🇮🇳
I love Rava Dosa… with chopped onions, green chili, spices .. not so easy to get even in Asia
I mean Rava Dosa is like a last option dosa in most South Indian household. If you don't have batter or anything else prepared you make Rava Dosa. It's the simplest and no prep dosa of all the dosas
It’s the easiest to prepare at home though.. instant.. no fermentation required
Just did the math. If it is true that he feeds 150 people a day with each one getting at least one dosa, he has made a little over a million dosas. This number probably doesn’t include how many dosas he’s made outside of his restaurant. Go chef!
That is a Good math. But it is common southing file for the South Indian. Average South Indian eats 4-5 dosas per day. Our Moms make more than millions in their life time
You think he actually makes all those himself, he probably own the place and has people working for him
th-cam.com/video/UNJqqe6bGv0/w-d-xo.html
@@0611131civil nah we dont eat everyday right
They both are awesome people! I love how Nyesha gets everything about the dosa instantly and relishes the whole process and how Vijay turned it into a beautiful experience and yet imparting the details of the dish to her. Great video.
This is the most amount of love for food that I have seen over the preparation of 1 of my favorite dishes. Thank you Chef Vijay for sharing this recipe and thank you Eater team and Chef Nyesha for making this video possible!
Fab, I love indian food and I hope to visit his restaurant!! Love how you enjoyed it and used a beautiful vocabulary to describe his greatness! So envious and subscribed!
Great chemistry between them. Sweet people and the food looks amazing!
They both are so sweet and they are giving such a positive vibes ♥️♥️biggest secret of cooking good food, is making food with good heart
Loved seeing her in Next level Chef Congrats to Pyet for winning 👏
it was so sweet watching chef vijay clapping and cheering he's so humble
Hiring Nyesha was the best decision y'all have ever made. Good job, Eater!
No soul...no country on this earth....none beneath the oceans...none in the heavens can beat Indians in making the best Vegetarian cuisine.....We are simply the best....💪😊
👍👍👍
Love love love their energy together! I need dosas in my life
Watching them interact really brightened me up. Thank you for such a wonderful video !
I love how they just radiate energy. This was a nice video to watch :)
Dosa is a very authentic breakfast dish of South India.His tutorials were spot on. The lady with him most definitely has a passion for cooking.Both the chefs gave a perfect presentation.
Quality dosas are amazing, and leaving you wanting more. Like a Vietnamese crepe but different.
As an indian who loves south indian food, this video makes me hungry!!😂😋
Love the energy from Nyesha, cant wait to see more
Both of them have a very genuine interest in food making process. Nice to see them collaborate.
Indian food is too much diverse and so exciting.
Omg this one of my childhood favorites. Nice to see restaurants featuring this!
Got me smiling from ear to eye and missing mom's food and my favorite restaurants.
I love when people ignore the differences and share a bond over food
Masala Dosa! One of the greatest dishes in the world! Awesome to see it featured here.
Wonderful, fun video- love the positive energy! Is there a recipe I'm missing somewhere?
Wow, so cute Chef Nyesha, she is so attentive and full of positive vibes... Both chef are super... Very nice presentation
Chef Nyesha and Chef Vijay made it so interesting and easy. So much positive energy.
Bet you all had a smile on your face the entire time, start to end, however your day was. The amount of good vibes in this video is over the roof. 😄