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Dosa at Its best

THIRUVANANTHAPURAM: Dosa, an all-time favourite of the foodies, arrives in a variety of tastes and styles at Hotel Capital’s ongoing Dosa Fest. Yummy toppings and delightful fillings give the

Published: 07th February 2012 11:13 PM  |   Last Updated: 16th May 2012 05:51 PM   |  A+A-

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THIRUVANANTHAPURAM: Dosa, an all-time favourite of the foodies, arrives in a variety of tastes and styles at Hotel Capital’s ongoing Dosa Fest. Yummy toppings and delightful fillings give the popular South Indian delicacy, or the ‘Indian pancakes’ as the foreigners call it, an exotic twist. The fest which began last month is still continuing to be a crowd-puller.

The options are plenty - you can go for anything from normal thattu dosa to the special panchavarna dosa. Thattu dosa comes with mushroom, paneer, dry fruit and nut toppings and vegetable stuffed dosas are another attraction. Other than dosas filled with beetroot and tomato, you will also find dosa stuffed with pickle. Panchavrana dosa, another tasty option has five different colours. Instead of using artificial colouring, veggies like beetroot (maroon), mint (green), carrot (yellow), chilli (green) are used to make the batter. These four colours along with the white batter make the dosa ‘panchavarna’.

Most of the customers prefer dosas with non veg filling. ‘Capital special dosa’ is a huge hit here,” says Prashanth Menon, restaurant manager. The Capitol special dosa has two layers. The first layer is boiled marinated veggies while the second layer has chicken, mutton, squids, shrimps and eggs. They also have a herb and spice seasoning.

The dosa is served with tomato chutney, coconut chutney and pipping hot sambar. A combination of veg, non veg and seafood, the dosa is something one should definitely taste.

The menu has hot and spicy options like  ‘pickle stuffed dosa’ and ‘chilly dosa’.  And if you want something less spicy there are fruity options like banana dosa and tomato dosa. Walk in anytime between 4-10 pm. The Dosa Fest ends on February 28.



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