Dosha Utsavam at The Capital is an invitation to indulge in dosas, dosas and more dosas. We gaze at the menu that lists 32 varieties of doshas! That is when executive chef Sahaya Rajan arrives to assist us with the items listed in the menu.
The three categories of doshas – thattu dosha, stuffed doshas and non-vegetarian doshas – shows how the ordinary dosha has gone in for a makeover. Kancheepuram dosha and navarathna doshas tickle my taste buds, while egg podimas dosha and chicken tikka dosha whet the appetite of the rest in the group. The doshas arrive fresh and hot from the tawa – all served with spicy tomato chutney, white coconut chutney and flavourful sambar.
Hot sellers
Navarathna dosha, which resembles an uthappam, comprises nine ingredients. It has carrots, beetroots, onions, raisins, nuts and bananas. Kancheepuram dosha is a culinary masterpiece – an open dosa filled with shredded paneer, potato masala, dosha podi (powder), tomato chutney, vegetables and so on. The chicken dosha and egg varieties are also hot sellers.
As we tuck into the crisp doshas, yesteryear songs like Maanasa nilayil ponnolangal … form a perfect backdrop. The doshas are priced from Rs.15 to 25 for thattu dosha and Rs.40 to 70 for a stuffed dosha.
Next in line is a pickle-stuffed dosha, with its mouth-watering topping of different types of chutneys,gooseberry and other pickles. This is followed by dry fruits and nuts dosha. Pepper chicken and pepper mutton dosha, with its aroma and tasty filling, is for those who like their hot and spicy.
The grand finale is melt-in-the-mouth banana-stuffed dosha.
The other interesting doshas on the menu include doshas with mint, paneer, pineapple, shrimp, keema and squid dosa. Plain roast and ghee roast are also available.
Signature dish
“Panchavarna dosa is made with a five-colour batter, each made with a paste of different ingredients such as carrots, beetroots, coconut, mint and tomato puree. The dosa festival has a signature dish – ‘The Capital special dosa,' which is a family dosa with egg, tapioca, squid, shrimps, mutton, chicken and mixed vegetables. We also custom make dosas,” says chef Sahaya.
The dosa festival is on till February 29 at The Capital, near Pulimoodu Junction in the city. Timings are from 4 p.m. to 10 p.m. Contact: 9995809885.
