Most of us love dosa, the popular south Indian dish. But, have you ever had ice-cream filled dosa? Here is a not-to-be-missed opportunity at the ‘Dosa festival organised by The Gateway Hotel, Pasumalai.
There are over a 100 varieties of dosas to choose from. Surely, when you are spoilt for choice like this, it is perhaps better to go by the Chef's recommendation or unless craving for a particular taste pulls you.
This time round, Corporate Chef Sivakumar promises 25 new types of dosas each week in the menu: “We have selected this item because of its popularity and most of the people around the world, even the NRIs, love dosa to any other south Indian dish.”
“Fusion with no confusion is the main concept of the festival”, says the Chef. So, what makes it different? While the menu includes vegetarian and non-vegetarian stuffings for the dosa, the highlight is the ‘dessert dosa'.
The Chef is confident that specialities like the ‘Karaikudi kaalan dosa', ‘Thai green curry' and ‘Mysore masal dosa' will go down well with the people. “It is a total culture mix, we plan to stuff the dosa with several items from across the world and bring out the difference” he adds, citing specific examples like Chinese, Thai, Nilgiris and the likes.
The dosas, like usually made, are made using the regular flour and for some specific varieties, ragi is the main ingredient. The secret of its taste is in its level of crispiness and softness, which change according to the variety.
Take for instance, the ‘dessert dosa' – it has that extra grade of softness for easy eating. The shape of the dosas also vary from flat and rolled to stuffed and puffed.
Served with sambhar, coconut chutney, gun powder, you can even ask the Chef to butter or oil your dosa for that extra taste.
For health conscious
But if you are health conscious, then go for the special dosas named ‘active dosa'. These are made with nine different kinds of lentils, come in three layers and only olive oil is used in preparation. While placing your order, you can even inform the chef in advance to use less oil.
In the non-vegetarian section, ‘Kozhi keema dosa', ‘yera melagu masal' and ‘hyderabadi keema mutter dosa' using chicken, mutton, fish, prawns and crabs as stuffing are a hit.
You may want to dig in more given the variety, but do reserve some space in your stomach for the innovative ‘dessert dosas'. Use of fresh fruits, chocolate sauce, caramel and ice-cream as a stuffing almost redefines a dosa.
The dosas have been priced at Rs.150 for vegetarian, Rs.175 for non-vegetarian and Rs.125 for the dessert dosa.
The festival is on for a month till July 8 from 11 a.m. to 11 p.m. It may also be extended based on the response. For details and table reservation, call 9244636266/9244636264.
