Meeting the world famous Dosa Guy of NYC to learn his tips to making a perfect dosa!
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- Опубліковано 24 бер 2024
- I traveled to New York City to meet a street cart vendor who is world-famous for dosa! The tips he taught me were more than just dosa, he taught me that service is the highest calling. Wait till you see this!
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About Me:
Chef Keith’s exciting take on Indian cuisine uses his passion for the spices and flavors of the Indian subcontinent with fresh, seasonal ingredients from New England farms to create a dining experience like no other.
Years ago, he dipped a charred piece of bread into a rich gravy that soaked each crumb like a sponge. He raised it to his mouth and closed his eyes, and that is where his journey began.
Chef Keith is a 5x author, restauranteur, and public speaker who grew up in a small city in New Hampshire in the United States. Growing up in kitchens, he learned how to cook from many amazing western chefs. Each chef would impart the knowledge passed down to them by their mentors. It wasn’t until much later in life that he would try his first bite of Indian food. He began learning under an Indian home cook and went on to study with food archeologists and historians from across India.
I have known Thiru since the time he used to work at a restaurant in Queens near the temple. I was a professor at NYU when he started his truck in Washington Square Village, I'm going to say 2002 or so. Having left NYC in 2010 for Canada, I still try and drop by his cart every NY trip. Often, the line is too long, but I always get to chat with Thiru. He is an absolute legend and his food is amazing.
Awww. This is an amazing story. Ty so much for sharing
He got beat up by a lesbian woman during gay parade.
@@mT-py4lqwhat
fr ? lol@@mT-py4lq
Natural fermatioation of the dosa batter is the most critical part of best dosa. As that man mentioned kerala boiled rice in combination with Urad dal with small portion of puffed rice and some fenugreek seeds makes a good dosa batter. He is a humble and grounded man which makes him respectable. Hats off to him!
Yes, you are right
Actual natural fermentation process takes place with barehands mixing the batter, its the true Indian way because we have good bacteria after washing with soap, our hands which helps in the process of fermentation, the same applies in French baking too even though the yeast is added the barehands helps it in process to fermentation faster. That is why when you kneed a dough which has alot of butter, your hands becomes steaming hot.
@@praveenspikeno it's the bacteria present in Urad dal some of which remain even after washing. Fenugreek seeds are the insurance as they harbour more types of bacteria and retain more of them.
This was pointed out by a scientific paper by a food scientist.
Of course the environment of restaurant kitchens in South India ie hot and humid has these bacteria floating around in the air which give unique fermentation profile.
@@70newlife There are dosa machines which make the batter and a dosa, please do compare and let me know.
@@praveenspikeThe natural fermaintation process happens because of the rice and Urad dal requires to be soaked in water for at least 6 to 8 hours before it is grind with a little fenugreek seeds and a small portion of puffed rice and a right amount of water. Then the batter has be covered kept aside atleast for 6 to 8 hours at room temperature. This process of natural fermaintation is followed across at households of the west coast and east coast of india. The temperature at coastal areas also helps for natural fermaintation. Its all about right portions and combination of the ingredients with right temperature. You should do a proper research and then comment.
He is so customer focused!
This is it. Not just a corporate buzz word for him.
Yes!! This was the biggest lesson. He cares. Not just about food but about the people.
Lies again? Grab Food USD SGD
When your work is your passion , u become content n gratified, delighted in life , thats true happiness .
Yeah his passion is great. Just like his mention of grandma, that's the same love he imparts in his cooking. Though, His daughter graduated from Stanford- probably the major reason he is content n gratified too😅
The fluidity of his motion is incredible
Right!?
i believe he can make dosa blind folded , my grandma used to do that, its pure muscle memory with these old cooks
It's the ratio of rice to urad dal, fermentation, thickness of batter and the temperature of the pan. On surface dosa is a simple dish but to make it in a certain way you like you got get all these right.
PS there's a hundred varieties of dosa out there but if you want to challenge yourself try making neer dosa and ilan dhosai and mulubagal dosa.
Yes!!! 100% agree
@@salempasangaspTo make a best nir dosa you need a rice flour made a specific manner. You need to reinse rice through water and then dry the rice in sun till it dried completely and then grind the rice in a coarse way Rest is play of water intake and then the heat the nir dosa is made.
This was our last day in nyc and what an amazing way to end our trip! We were so privlaged to have met not only the legend himself, Mr NY Dosa, but also Keith who is an absolute gem of a human being. The food was absolutely amazing and literally kept us full for the entire day! Definitely recommend visiting this amazing man and getting a taste of his delicious food. Keith, hope you can come to Durban in South Africa one day as you will really enjoy the fusion of different cultures here!
Hey my friends!!! It was such an honor to meet you! I hope you had a great time. Please do come back soon! Would love to stay in touch!
That man is awesome I respect that he has made something of himself and is now pretty much famous. Good on him
OMG i can't believe you made it to the legend Dosa man. Hope you had a great time Chef Keith
This is a legend.
He came to US bcoz of civil war in Sri Lanka and now a legend
Yes he is a eelam tamil ❤
I heard abt him after my newyork trip.. hope I get to go again and this time will try definitely..
Really lovely video Keith, showcasing such a spl man in NY
Ty my dear friend. Can’t wait to do soooo many more with you
Namaskar to the legend .😊😊
I’ve seen this guy on other videos, kind of a surprise seeing him here.
True tamil eelam guy hardworking ❤
He's an absolute legend. And you are an amazing guy who genuinely loves food from our region.
Looking forward to seeing you here in New Delhi Keith!
Thank you my friend! It was such an honor to meet him.
Thats so sweet- giant Student Samosa to keep 'em going the whole day !
I had a nice time watching this video :)
WOW Lot of things Happenned lovely.. SRILANKAN Tamil Thiru... Wonderful....
he is in twitter.. he announces the opening and closing information there...
Great, but I think all ammas are legends in dosa making.😊
So nice to see you enjoy classic food of south asian.❤
Yes, true
I went especially to have it on my birthday
He was so amazing he said you came so far you should’ve tell me and why you stood in the line ❤❤
And gave me one free dosa😂
One master meeting the another, bravo both....
Oh I’m a student. Too kind though
Being an NYU student and South Indian , I completely love his dosas
That’s awesome
He makes all the tamils around the world proud. Great man 👍
We in coastal Karnataka also use red rice.we prefer red rice over white rice as it's more nutritious & tasty.
Yah he did for one of his dosa's as well! Is it Matta rice?
@@chefKeithSarasinnot the commenter but i am from that region too. Yes it's Matta rice.
Very disciplined in his profession and supported his daughter to study in Columbia university ….
1st comment... 😁
It's evening, and now I am craving for Dosa ☹️
So good
Awesome
there is one more - pesar attu[dosa) made from green moong that is eaten with fried onions on top ❤❤
yes! I love a good pesar attu
@@chefKeithSarasin one more point i observed is that if the batter is made in stone grinders it adds more taste rather than grinding in mixer as a shortcut , the same applies to spices since stone crushing extracts oil by pressing rather than cutting in a mixer.
The NYC Dosa Man
Legend
Dosa the best things in life!
Agree
MORGAN FREEMAN as DOSAMAN...
WHAT A GREAT MOVIE IT WOULD BE
Good to see you met the legendary nyc dosa man, the podi in English is called gunpowder don't know why (maybe pierces the heart with spices). Anyways there are many more restaurants in NYC with Indian cuisine, do check them you might be surprised by the taste and number of restaurants.
Most of them have Americanized flavor. Hard to find 100% authentic joints, although they do exist.
This is not gunpowder this is chamanthi podi as Thiru mentioned. Gunpowder is molagai podi in Tamil. Chamanthi podi has coconut
Thank you for showcasing the vegan food and taste of India
Dosa, one of my favourite south Indian food apart from prawn Vadai.
Nice Dosai, Kallu dosai, Set Dosai, Masala dosai, Paper Roast, Ghee Rost... yummy for our tummy... Tamil Dosa King.
Sri lankan green chutny is different and is more flavourful than mist what you find in India
❤❤❤❤❤
Shoot, that NYU law student gotta be rich. Last time I checked the tuition fees and my jaw dropped lol.
Year 2050 a radom youtuber, meet the DOSA man of NYC.
❤❤❤
♥️♥️🙏🏻🙏🏻🙏🏻 you guys
Keith
Atma means soul
I know. It’s the name of my pop up. I was saying he has a lot of heart. Then I used soul because it was even better of a word
Lol we at NY let goooooo
Yessssss
Enjoy your time trying much as you can@@chefKeithSarasin
I just ate dosa 😂
Where in nyc?
He is a legend indeed!!! ❤ og vegan dish...
Agreed!!
Is khasta crispy?
dosa in us, really !
keith he is tamil ... i don't think he understood your khasta comment ... you stick with english he will understand english ... or else find out equivalent tamil word for hindi word you want to say
👍
Hii. Can you please give exact address of this person selling Disa?
He is in Washington Square Park in NYC he sets up right by the street.
@8:45 Keith first of all kudos for trying. Yes a good samosa should be "KHASTA" meaning a flaky crispy dough. However the area or the language that the dosa guy primarily speaks is not hindi hence he did not understand the word khasta.But nice try to have a conversation with him.
I know that. He speaks Tamil. My Tamil is very poor. I said it more for the video
Collab with the food lab
Waheguru ji
It's normal in india..a simple dosa..in every houses we can have it..he is popular due to youtube..and the food is not available in many places of your country
Not just india even in sri lanka but doing it USA specially in yn its hard and to do it for all this years he came with nothing from sri lanka 🇱🇰 cuz of war like most of us and its hard to build with nothing all respect for him ❤
Endorsed as the "Dosa Legend" unanimously by the Indian people.
That last guy was cool 😂
Agree
Idly and Dosa or good for the Gut Health.... Eating breakfast keeps healthy...
Please come to TAMIL Nadu
Hope to this year
He really cares for the students low budget foid pattern
Hes a Sri Lanka. He has no idea what khasta means its an Hindi word.
Aloo Samosa is not seen much in South India and its not local food.
Ideally you should have brought your own dosa, idli, sambhar, chutney and asked for his feedback or some other Indian Srilankan dish. He thought you are just a random vlogger
Keith be honest, you felt like you are in India for minute didn't you?
Honestly, yes, but not because of the food. It was because of him. In India, I met so many people who cared and showed so much love. That sense of community is something I haven't found in the west often. The dosa guy, had it and it make me so happy.
Love Thiru. Dosas in a cart are nice in NYC. But the green chutney seems rather off-color - very artificial. Not sure what he is putting in it.
It’s very delicious, I can tell you that.
Every South Indian home makes dosas way much better .. I don't mean dosa man is not doing well but honestly the bhaji looks bland.. but u know it's America and what can u expect their taste buds will b like.. it will still be masala dosa although it's bland for Indians ..
idli is healthier than dosa
hot weather batter thicker uhh thinner and cold weather i make thinner ... what? thinner in both hot and cold weather? ... i think so culturally rice eaters have required ferment germs living in their kitchens and bodies ... if you sanitize kitchen too much or clean bodies too much you will not only have fermentation failures but you will make these people sick ... also new oils and oily seeds affect fermentation success ... before columbian exchange india was using oils from mustard seeds, sesame seeds (there are at least two varieties: white and black), cotton seeds oil (cotton and silk were main fibres for clothes and beddings, hut thatch etc but there were numerous other natural fibres too like jute, hemp, etc) ... a species of strychnos plant was used to clean water, soap nuts were used to clean hair, vettiver was used as hanging curtains before houses during harsh summers to cool houses ... so all those must have contributed to natural ferment flora too ... and i forgot to mention dahi and habit of eating fermented rice ... to get ferment right you need to live like a tamil person
look at the food vlogging in the west and just see the animalistic food vlogging in delhi , smh
Come to Karnataka. Every joint makes perfect dosas. Nothing new, everbody use natural ferments
Would love to
Of course in India fermentation is easier cos of the warm weather but in NY it’s challenging
he should clean the iron plate, it looks dirty and should wear gloves
Hygiene key chodey come to India fir bolna he is best in NYC bro more clean n hygienic
Gloves? In Indian food cooking... Maybe you look down upon street vendors to see their hands touching their food. Bcoz gloves etc are equally dirty and unhygienic.
- Accept the reality of doing work. Hygiene is way more compromised in 5 star hotels, if you are aware of the reality.
I've had it and met the great man himself in NY, absolutely no insult to him but I think the rice and ingredients just do not cut it in terms of the flavor profile, the veggies there taste bland and soulless.
Even here there are different states that murder the dosa, Karnataka, Andhra and Kerala absolutely butcher the recipe. Real dosas are found in Tamil Nadu, period, its like how NY is the best for the big slice 🍕 and Chicago for deep dish or how Tacos and burritos are best in South Am and not in Taco Bell.
Idly, dosa and upma are best in their home at Tamil Nadu, not even the Lankans can imitate them.
He's sri lankan tamil, not a north indian hindi speaker.
Who said he was 😂
Waheguru ji
Chal hutt Khalistani