Dosas with a difference

Published: 31st August 2012 12:04 PM  |   Last Updated: 31st August 2012 12:04 PM   |  A+A-

From an anytime snack of crisp paper thin wafer-like pancakes to a filling meal with wholesome stuffing, and served with chutneys and a dollop of butter, the dosa has always had a place in the heart of food lovers. Sprinkling the delicacy with some new flavours, Food Junction, a popular restaurant, has come up with a special  Dosa festival offering exotic varieties apart from the usual masala onion, rawa and Banglorean dosas.

At the restaurant, experienced chefs have lined up at least 40 variants of the dosa. ‘’The festival with an exotic Oriental twist is organised to develop a taste for the dosa in lot of varieties,’’ says Milind Gupta, manager, Food Junction.

Surprisingly dosas here are served with   all kinds of fillings right from American Chopsuey or pasta to cheese and vegetables.

Some of the popular dosas at the festival are As U Like It dosa, Manchurian dosa, Chinese Delight dosa, Spring Roll dosa and Tiranga dosa.  The Spring Roll (dosa filled with a Chinese flavoured julienned vegetables which is rolled and cut), Chinese Noodle, Hot Garlic (chilly garlic paste spread on a hot dosa topped with a little cheese) are versions of this snack with an Oriental touch.

The Manchurian dosa filling, sautéed with shredded vegetables and cottage cheese tossed in Szechwan and Mayonnaise sauce, is another delight to try out.

The Tiranga dosa rightfully offers  a tri-colour look using three colours (and flavours) in the same dosa. One-third of the dosa is smeared with spinach paste, a third has grated paneer and the third part has the distinct flavour of ginger. Served hot with an equally tasty sambar, coconut chutney and ginger chutney, this is a must try.

In fact, each dosa is served with fresh coconut, ginger and mint chutneys along with a delicious sambhar and spicy gun powder masala.

Besides dosas, there are several varieties of idlis like Khatta Meetha idli and Idli Manchurian on offer as well. ‘’Idli Manchurian is a novel attempt which is soft and spicy. In a corn flour and maida batter, small-size idlis are dipped, deep fried and kept aside. Chopped onion, garlic, capsicum, green chillies are sautéed. Again salt, white pepper and tomato and soya sauces are added to the sautéed vegetables along with the deep fried idlis before being served,’’ explains Milind.

The festival is on till September 15 from 3 pm to 9.30 pm.



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