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The following other wikis use this file: Usage on bbc.wikipedia.org Halak India Malaysia; Usage on hi.wikipedia.org दोसा (व्यंजन)
Shanthappa opened his eatery in 1944 called "Shantappa Dosa Hotel" and this is the oldest Benne Dose eatery of Davanagere located near Clock Tower in Old Davanagere. This is presently run by his son Ganesh .
When usal is part of the menu, the aamti may be omitted. Vegetables with gravy based on seasonal availability such as egg plants, okra, potatoes, or cauliflower; Dry leafy vegetables such as spinach; Usal based on sprouted or unsprouted whole legumes; Apart from bread, rice, and chutney, other items may be substituted.
It is entered through a gopuram gateway. The main shrine is dedicated to Lord Ganesha, while other shrines house idols of Lord Balaji, Goddess Mahalakshmi, Lord Hanuman, and Sri Nagendra Swamy. The temple includes a dhvaja sthambha (column) and a rajagopuram (lofty tower). Temple architect Sthapathi Muthiah supervised the reconstruction.
Dosa with chutney and sambar with sauteed potato filling in a restaurant Dosa served with sautéed potatoes. Dosa is the anglicised name of a variety of South Indian names for the dish, for example, dosai in Tamil, dōsaë in Tulu, and dosha in Malayalam. The standard transliterations and pronunciations of the word in various South Indian ...
Modak is considered to be the favourite sweet of the Hindu deity, Ganesha. [2] From it, he gets the moniker modakapriya (one who likes modak) in Sanskrit. The word modak means "small part of bliss" and it symbolises spiritual knowledge. [13] During Ganesh Chaturthi, the puja usually concludes with an offering of 21 or 101 modaks to Ganesha ...
NY Dosas is a food cart located at Washington Square Park, New York. NY Dosas sells dosas, a Sri Lankan Tamil crepe made of rice and lentils. Dosas are served with coconut chutney and sambar, it also comes with various veggie options.
Patoleo prepared in Goan Catholic style. Pièce de résistance of the Assumption feast celebration.. The simplest version of the Goan Catholic Patoleo is prepared by smearing parboiled rice (ukadeñ tândul) paste on fresh turmeric leaves (hôldi pân) to which a filling of freshly grated coconut (chûn) and coconut jaggery (mâddâcheñ godd) is added.