Shriya Saran’s mornings begin with dosa, so it was only fitting that we take her out for a south Indian lunch. Since she likes her dosa piping hot, she has requested that the order be placed only five minutes prior to her arrival. “My daughter is also obsessed with dosa and idli, and she calls it idi!” gushes Saran, munching on her paper masala dosa.

The Drishyam actor, who eats “five green dosas made with green dal every morning”, feels “the dosa could become the next big thing from India”. “It’s gluten-free, and can be made in a health-conscious way, with oats and millets. You can practically make dosa out of anything, even pumpkin! For instance, I put beetroot in dosa,” she says.

We’re in a Mumbai cafe, but the 41-year-old says her favourite dosa is not one from any restaurant. “It’s the one I get to have at my friends’ houses, no matter where I am in the country. At my friends’ places, the chutney is ground in mortar and pestle. Using dry masala and coconut milk ensures it’s all very fresh. I also love the small roadside places,” she says.

Emphasizing the versatility of the dish, Saran adds, “This delicacy has travelled to different parts of India that have made it their own. What you eat in Hyderabad is different, Chennai is completely different. I am currently obsessed with Mysore masala dosa.”