One late afternoon in Office Cafeteria, I and some of my colleagues were discussing trivial matters during snack break (mostly Dosa for me and oily deep-fried things (as if Dosa is not) for others) while sipping on coffee and tea. I got a work-related call and while I was busy talking, the hot freshly prepared Dosa cooled down, turned soft, and lost all its charm.
One thought came into mind: So, Dosa has to be eaten immediately otherwise it just dies like a Soft-Dismissal in Cricket. Why can’t Dosa be home delivered in the 21st century? Someone might have read a Tweet about it as well which might have caused the initiation of all this conundrum.
When it comes to titles the Dosa can have, it can put Daenerys Targaryen, of the now totally forgotten Game of Thrones, to shame.
Dosa (northern India called it डोसा, southern India calls it दोसा) or Dose, or call it Dosai, everyone just loves it, simple or hi-fi. Whatever you may call it, it is liked across the board, it can be eaten anytime whether it is sultry hot or mind-numbingly cold. The king of light-most but tastiest of foods, the crisp yet so fragile like life itself makes it so cute. Plain alone is sufficient, masala makes it more brilliant. It is indeed the pride of Southern India, but still, it cannot be home delivered, can you comprehend this basic idea?
Seriously, why can’t the humble Dosa, with so many varied rhythmic names, be home delivered? Of course, since the crispness of a thin crepe keeps on decreasing rapidly with time but there has to be a way out! Here’s my proposal to all the Startup Entrepreneur types people:
If you are a restaurant and if you receive an order for home delivery, you should do this to deliver hot and crispy Dosa:
- Set up a 2 Wheeler which can seat just 1 driver. The rest of the vehicle is a huge Tava/Griddle with some safe heating mechanism. The Dosa batter should be just hanging above the Tava. As soon as the vehicle starts, the batter should be placed on the Tava slowly and gently.
- Based on the distance to be covered, the heating element of the Tava should keep itself enough hot to not ruin the batter (and the driver) and enough cold to not let the Dosa get prepared. (I don’t know how to achieve it but we have so many IITs in India, what are they good for?)
- When the vehicle is about to approach the destination, heating should gradually increase so that when it reaches the final place, we get a hot and crispy dosa, fresh off the Tava. Sambhar and Chutney can be heated later anyway.
This can increase the cost substantially, but hey, I am just giving an idea to help the businesses. If we can achieve this, Dosa can literally become the #1 thing people order all the time. Hightime someone does this. It has been more than 6 months since I have ordered any food from outside or been to a restaurant.
