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.
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!
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.
@@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.
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.
@@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!
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😅
He's from a war affected area he's doing a job for saving his life not for passion there isn't passion in real you like it do it if you don't like it take a rest,do the same thin untill find alternative way
Thiru is a very down to earth person. We came all the way from Kuala Lumpur, Malaysia last year May 2023, for his dosas and we tried all those in his menu. Absolutely delicious and we ate all of it. Great video and blessed Thiru for many more years to come. Can't wait to go back to NYC and eat the dosas again!
@@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.
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😂
WOW Lot of things Happenned lovely.. SRILANKAN Tamil Thiru... Wonderful.... he is in twitter.. he announces the opening and closing information there...
@@shaun5761 yeah you dont have to be Indian lol to be Tamil. But You are Srilankan fr. There are many people in the 🌍 who live in America or any part of the world. But no one says, this guy made catholic proud, Sunni-shia proud, atheist proud. Instead they take proud on their country name. Only in the Indian subcontinent people are like, they made my ethnicity proud blah, blah. Seems have problem with their country name. Divided by ethnicity, and ashamed taking their country name. 😅
To be honest, I've had much better dosas. But for me, what makes this Dosa Man's cart special is that I can eat a Jaffna Variation of the DOsa, with a slightly subtle difference in taste compared to what you'd get in Madurai or Chennai - and you can do it all, while you're in the middle of NYC, outdoors, in a park. That's what makes it special.
This gentleman clearly takes cleanliness to another level. BTW, not surprised that a Sri Lankan does South Indian food so well (perhaps, even better than some of us, Indians)
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.
@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.
Dosa man is very active Dosa man is humble Dosa man is very honest Dosa man is highly knowledgeable Dosa man is very clever Dosa man is very popular Dosa man is having a strong fan base Dosa man is a good human Dosa man is not a business man Dosa man is enjoying life everymoment Dosa man is very friendly Dosa man has good grasping capacity Dosa man has no enemies Newyork city is a gifted city to have universal famous Dosaman
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 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
First of all he's isn't a indian and he don't know the taste of india he's a refugee came after the srilankan civil war he lost everything he had at home india isn't help their own hindus still CAA, rules doesn't apply for srilankan tamils coward indian politicians
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.
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 ❤
Arrey! Bhai saab! Acha.. mayonnaise!! Cheese bhi daala!?! Hoi hoi!! ₹.999/- only. Doston! Itni sasti food Delhi street food mein kahi nahin milega ! Kya baat hai! Next level hai! 😂 That's it! Entire food vlogging in India! Just the language changes but the words remain the same. 😂
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 ..
Cry brahmin, did you finish any phd according to human taste buds this isn't home, if a hotel serves taste like home made food that isn't justify to be an hotel hotel food is had upper hand above home made food
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
@@mT-py4lq what really
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
Being an NYU student and South Indian , I completely love his dosas
That’s awesome
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.
That man is awesome I respect that he has made something of himself and is now pretty much famous. Good on him
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!
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
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😅
He's from a war affected area he's doing a job for saving his life not for passion there isn't passion in real you like it do it if you don't like it take a rest,do the same thin untill find alternative way
He's so humble! May Shree Krsna bless him with more success. 🕉🙏
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.
He came to US bcoz of civil war in Sri Lanka and now a legend
Yes he is a eelam tamil ❤
Proud to be a Tamilan ❤🎉
This guy pronouncing Tamil words really accurate. I like it bro❤
Tamil is so challenging for me haha
@@chefKeithSarasin yaa but you did perfectly. Happy to hear... cheers.
OMG i can't believe you made it to the legend Dosa man. Hope you had a great time Chef Keith
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.
I like neer dosa.
I have been to his cart whenever I visit NY, it's fabulous Dosa. He told me once, that he was born in Srilanka and a Srilankan.
Great, but I think all ammas are legends in dosa making.😊
So nice to see you enjoy classic food of south asian.❤
Yes, true
Thiru is a very down to earth person. We came all the way from Kuala Lumpur, Malaysia last year May 2023, for his dosas and we tried all those in his menu. Absolutely delicious and we ate all of it. Great video and blessed Thiru for many more years to come. Can't wait to go back to NYC and eat the dosas again!
One master meeting the another, bravo both....
Oh I’m a student. Too kind though
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
I’ve seen this guy on other videos, kind of a surprise seeing him here.
I heard abt him after my newyork trip.. hope I get to go again and this time will try definitely..
Thats so sweet- giant Student Samosa to keep 'em going the whole day !
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.
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😂
Very disciplined in his profession and supported his daughter to study in Columbia university ….
I don’t know but Mr. Thiru gives off some serious Sadhguru type vibes.
Nice bro the way u covered it is grt
Thank you so much 😀
WOW Lot of things Happenned lovely.. SRILANKAN Tamil Thiru... Wonderful....
he is in twitter.. he announces the opening and closing information there...
He makes all the tamils around the world proud. Great man 👍
You are not Indian ig
@@Aj-eb7ej when did I say I was lol 😂
@@shaun5761 that what I said too lmao
@@Aj-eb7ejYh but I'm a tamilian we don't have to be Indian to be Tamil lol
@@shaun5761 yeah you dont have to be Indian lol to be Tamil.
But You are Srilankan fr.
There are many people in the 🌍 who live in America or any part of the world.
But no one says, this guy made catholic proud, Sunni-shia proud, atheist proud.
Instead they take proud on their country name.
Only in the Indian subcontinent people are like, they made my ethnicity proud blah, blah.
Seems have problem with their country name.
Divided by ethnicity, and ashamed taking their country name. 😅
True tamil eelam guy hardworking ❤
You mean Sri Lankan Tamil? There's no such thing as eelam.
Nice Dosai, Kallu dosai, Set Dosai, Masala dosai, Paper Roast, Ghee Rost... yummy for our tummy... Tamil Dosa King.
This is a legend.
MORGAN FREEMAN as DOSAMAN...
WHAT A GREAT MOVIE IT WOULD BE
His name is Thiru Kumar, he's from Sri Lanka. He speaks Tamil and English. He makes good Dosa, samosa etc.,
To be honest, I've had much better dosas. But for me, what makes this Dosa Man's cart special is that I can eat a Jaffna Variation of the DOsa, with a slightly subtle difference in taste compared to what you'd get in Madurai or Chennai - and you can do it all, while you're in the middle of NYC, outdoors, in a park. That's what makes it special.
This gentleman clearly takes cleanliness to another level. BTW, not surprised that a Sri Lankan does South Indian food so well (perhaps, even better than some of us, Indians)
Srilankan tamil culture and Indian tamil culture is like 90% similar
So ain't a big thing though
@@vijayKumar-ne4cq I agree.
In 50+ years of enjoying dosa, I've never seen "salad" put inside the dosa. Going to have to try that
Dosa the best things in life!
Agree
1st comment... 😁
It's evening, and now I am craving for Dosa ☹️
So good
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
Hi Keith if you happened to be in India and Bangalore let’s get in touch and I can make you visit the best Dosas in Bangalore!
Would love that.
I am watching this video from Pune sunday morning eating dosa
Lucky!
I had a nice time watching this video :)
Had regularly visited my daughter, who studied at NYU but never had a chance to go to this place 😢
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
Shoot, that NYU law student gotta be rich. Last time I checked the tuition fees and my jaw dropped lol.
Or deep in debt.
The NYC Dosa Man
Legend
@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
He is a legend indeed!!! ❤ og vegan dish...
Agreed!!
Awesome
Dosa man is very active
Dosa man is humble
Dosa man is very honest
Dosa man is highly knowledgeable
Dosa man is very clever
Dosa man is very popular
Dosa man is having a strong fan base
Dosa man is a good human
Dosa man is not a business man
Dosa man is enjoying life everymoment
Dosa man is very friendly
Dosa man has good grasping capacity
Dosa man has no enemies
Newyork city is a gifted city to have universal famous Dosaman
Best 👌 video
what type of tea is that if he is not using cow milk
22 years and u want to cover all in just one video 😊how
Guys who shooting is also gentleman
Bro ur legend too thank for love for india ❤
Namaskar to the legend .😊😊
4:10 what is this called?
Endorsed as the "Dosa Legend" unanimously by the Indian people.
Lol we at NY let goooooo
Yessssss
Enjoy your time trying much as you can@@chefKeithSarasin
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.
sir he need to close and every food which is more safety.he kept everything open.(ex) cooked potatoes podi and other powder.
Did you pay for the sample
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.
He his a Hindu from Sri Lanka 🕉️🙏🏻
Dosa, one of my favourite south Indian food apart from prawn Vadai.
Where in nyc?
He is wearing Rudraksha Its Most Power full For Body Heat controll + makes You Calm
Sri lankan green chutny is different and is more flavourful than mist what you find in India
Idly and Dosa or good for the Gut Health.... Eating breakfast keeps healthy...
Is khasta crispy?
....yes !
Please come to TAMIL Nadu
Hope to this year
❤❤❤
♥️♥️🙏🏻🙏🏻🙏🏻 you guys
dosa in us, really !
That last guy was cool 😂
Agree
Collab with the food lab
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 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
Thank you for showcasing the vegan food and taste of India
First of all he's isn't a indian and he don't know the taste of india he's a refugee came after the srilankan civil war he lost everything he had at home india isn't help their own hindus still CAA, rules doesn't apply for srilankan tamils coward indian politicians
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.
👍👌🥰🇮🇳
Year 2050 a radom youtuber, meet the DOSA man of NYC.
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.
Does he use butter cuz he claims to be vegan?
Tamil naale Thimiru erum! ❤
தமிழன் என்று சொல்லி திமிர் பிடித்தவன்.... தமிழன் இல்லை...
👍
Vegan ❌️
Vegetarian ✅️
He really cares for the students low budget foid pattern
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 ❤
idli is healthier than dosa
எங்க ஊரு தோசை தமிழன் தமிழ்
Waheguru ji
Chal hutt Khalistani
Sadguru's brother
Tamil❤
sri lanka is part of greater India
Says save the planet by going green but cutting and eating green is doing exactly opposite lmao
look at the food vlogging in the west and just see the animalistic food vlogging in delhi , smh
Arrey! Bhai saab! Acha.. mayonnaise!! Cheese bhi daala!?! Hoi hoi!! ₹.999/- only. Doston! Itni sasti food Delhi street food mein kahi nahin milega ! Kya baat hai! Next level hai! 😂
That's it! Entire food vlogging in India! Just the language changes but the words remain the same. 😂
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 ..
Cry brahmin, did you finish any phd according to human taste buds this isn't home, if a hotel serves taste like home made food that isn't justify to be an hotel hotel food is had upper hand above home made food
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