Cut to the year 1943 when some students in Bengaluru set up a small eatery serving local snacks.
Today, the space is known as Vidyarthi Bhavan — one of the legacy dosa spots in the city that serve dosas said to be “heavenly”.
2. Veena Stores
Frequent goers recommend the idlis and shavige bath served at this iconic spot.
The rice noodle delight is said to be so delicious that people can often be seen bringing their tiffins and getting heaps of helpings before proceeding to a long day’s work.
3. Central Tiffin Room
At the intersection of benne dosa, coffee and bonda lies the magic that the Central Tiffin Room has been creating since the 1920s.
Rechristened as ‘Shri Sagar’ later when the ownership changed hands, the place continues to be a draw for its melt-in-the-mouth benne (butter) masala dosa, Maddur vada and Mangalore bajji.
4. Mavalli Tiffin Room
Another pre-Independence marvel, the Mavalli Tiffin Room continues to gain traction with its rava idlis, a result of serendipity.
It is said that during World War II, the short rice supply compelled the eatery to experiment with semolina as a substitute. Thus the rava idlis were born.
5. The Rameshwaram Cafe
What do you do when a Masterchef Australia judge walks into your South Indian eatery asking to be surprised? You serve him the best dosa you can manage.
Well, that’s exactly what the chefs at The Rameshwaram Cafe did when Gary Mehigan visited the outlet. The culinary veteran relished the ghee roast dosa and ragi dosa.
6. Taaza Thindi
The outlet is touted as one of the most hygienic places for dosas in Bengaluru.
Taaza Thindi punches well above its weight with fluffy idlis and kesari baath amid other South Indian items.
7. RK Dosa Camp
Four feet and counting the RK Dosa Camp’s ‘family dosa’ ensures your meal is a hearty affair with everyone joining in to help you finish.
8. Chikkanna Tiffin Room
Started over 60 years ago, CTR has been delighting Bengalureans in Cubbonpet.
Foodies are often stuck at an impasse when it comes to choosing between the mini dosas — that are no bigger than six inches — and their larger versions. We’d say pick both.
A must-eat is the saagu (a mint and coconut-based Karnataka-style curry) and chutney whose taste is said to have remained consistent to this day.