Going viral: Man shares video of Fusion Matka Dosa – Internet Divided



Two weeks ago, an Instagram video showing the making of a “cheese soda pop” went viral. People wonder how adding cheese to soda could be a good idea (Read the full story here). This time around, cheese is once again part of a fusion dish that is garnering attention online.A video showing how a specific type of cheese is made Dosa There was a lot of interest on Twitter. Cheese crepes aren’t new to us – but the dish known as “Matka Dosa” contains an ingredient that some consider unusual. However, according to other users, the dish doesn’t look weird — one even called it “delicious.” But what exactly is this “Matka Dosa”?
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The video was shared by Twitter user Deepak Prabhu (@ragiing_bull), who simply captioned it “#matkadosa”. It shows the step-by-step method of a person making dosa – he first sautés the vegetables, then seasons them with chaat masala, tomato paste, soy sauce, etc.He added that it appeared to be Cheese Chop up the ingredients and fry some more. Also, he drizzled mayonnaise over the opening of a small matka.He added chopped cabbage and cheese also. Then he starts making real dosa on tawa. He added the filling and grated a lot of cheese on top. Finally, he forms the dosa into a cone and places it corner down in the matka. Watch the full video below:

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The video has received 70.5K views so far. In the comments, Twitter users seemed divided on dosa’s thoughts. While many are quick to condemn the fusion food, others think it might actually taste good. Check out some of their reactions below:

What do you think of this dish? Would you like to try it on? Let us know in the comments. Have you heard of “dosa printers”? The South Indian classic made headlines last month when a video showed it being “printed”. Wondering how? Click here to learn more.
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About Toshita SahniToshita is fueled by wordplay, wanderlust, surprise and alliteration. When she’s not blissfully thinking about her next meal, she enjoys reading novels and wandering the city.





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