Once upon a time, the dosa was simple, golden, and proud. This South Indian crepe was served with coconut chutney and sambar, a breakfast legend loved across the country. It needed no drama, no reinvention just crisp perfection on a plate.
Then came changes. Masala dosa, with its potato filling, was still acceptable. But soon, creativity ran wild. Paneer dosa, pizza dosa, chocolate dosa, and even chicken dosa entered the scene. Some vendors even started using artificial colours red, green, purple to make dosas look more “Instagram-worthy.”
As more toppings were piled on, and odd fillings added, the humble dosa began to lose its soul. What once stood for tradition and simplicity started resembling a food experiment gone too far.
Now comes a video that feels like the final blow. A street vendor is seen chopping a dosa into pieces and turning it into dosa bhurji. That crisp golden crepe is reduced to shreds stripped of its identity and served like leftover scraps.
It’s as if the dosa itself is asking, “What did I do to deserve this?” Once respected and savoured for its simplicity, it is now crushed, mixed, and transformed beyond recognition.
To street vendors and fusion food creators your creativity is admired, but please show the dosa some respect. Let it stay golden, crispy, and whole. Don’t destroy a legend for likes.
Shame on you for blaming Indians for not spending on R&D.
The most innovation in India is done by Gujarati street food hawkers pic.twitter.com/kPjErOwFAo
— Gabbar (@GabbbarSingh) September 21, 2025
