After placing my order for one, the staff scooped the fermented rice and lentil batter and spread them out in a circular shape on a large iron griddle. Once the shape of the dosa forms, spiced and savory potato cubes were placed in the middle with the sides folded over.
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My freshly made masala dosa ($2) was then transferred to a piece of brown, waxed paper on a plate before dhal was unceremoniously poured all over and another three chutney sauces smeared on the side.
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The smorgasbord of colors reminded me of a art palette.
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The dosa was all soft from soaking in the dhal. I would have appreciated for my sauces to be served separately so I could taste the crispy edges. Also, the natural sourness of the fermented rice batter that I like was overwhelmed by the sauces.
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The stall could have used stainless steel thali plates that come with compartments for the sauces instead.
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The masala dosa is still delicious, nonetheless.
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Read more: https://thedeadcockroach.blogspot.com/2021/03/deen-food-stall-masala-dosa-tekka.html?m=1