Dosa, the humble south Indian breakfast item, has truly come a long way. From plain dosas on roadside bandis to masala dosas, south Indian tiffins were limited by their simplicity. But today, dosa is a whole business in itself. It has created a ‘bandi’ culture that has caught up with Hyderabadis in a big way.
Nowadays, the flavor of the season happens to be cheese dosa. Though schezwan dosa and pizza dosa ruled the roost at one time, today, youngsters and families flock to famous bandis to have their fill of cheese dosas.
For example, at Govind ki bandi, the maker put in upma, a blob of butter, masala, onion, tomato, and finally cheese into the batter before making it into a crisp, hot dosa. Regulars say that though people have been eating cheese dosas for years, it has become the ‘in’ thing these days.
The situation has come to the point that people now don’t mind commuting long distances to have their favorite dosas at bandis. Be it cheese, schezwan, pizza dosas, or tava idly or tava bonda, there is immense demand, much to the delight of bandi owners.
One techie from the city, Faizan, shares that apart from having kheema roti, Nahari for breakfast, he travels to either Ram ki Bandi or Govind ki Bandi to eat cheese dosas during weekends. While Hyderabadis seem to be loving the new variants, the most popular bandis happen to be Govind ki bandi, Ram ki bandi, Rahul Tiffins, and Royal Tiffin Centre.