Variety fare

Dig into dosas. Photo: R.M. Rajarathinam

Dig into dosas. Photo: R.M. Rajarathinam   | Photo Credit: R_M_RAJARATHINAM;R_M_RAJARATHINAM - R_M_RAJARATHINAM


Innumerable forms, yet the humble dosa all the way

The canvas is a white, pockmarked circle; the paints are edible and full of flavour; and the brush strokes connecting the dots add a dimension of subtle sounds and smells: Dosai Kondattam, the ongoing dosa festival at the Shri Sangeetas rooftop, is home to over 33 varieties of dosas, each one standing out for the range of filling packed in.

Despite being only the second edition of the festival, the chefs behind the festival have managed to combine a host of seemingly incongruent, yet bold ingredients together: “This year we have introduced new fillings like noodles cooked with a spicy, green coriander masala, or a dollop of kitchidi, mushroom masala, soya masala or paneer butter masala spread beneath the folds of the dosa,” says K. Thangaraj, General Manager, Shri Sangeetas. Besides variations in the fillings, the chefs have tweaked the batter with a healthy dose of multi grains as well.

“Since last year’s festival was held only for a day, there was a huge crowd and we couldn’t try out the festival back then,” recalls J. Kevin Emmanuel, adding that it was a good idea to make it a weeklong festival. “There is not much scope for recreation in Tiruchi, and festivals like these are a good excuse for people to come out with their families and enjoy some good food,” felt J. Sherley, who had come along with Kevin. Though the brother-sister duo had only then begun sampling the huge list of dosas, the idea of noodles between a dosa seemed interesting to both.

Elsewhere on the rooftop, a group of six friends from the Paavendar Bharathidasan Engineering College were having a private contest. “We are trying to see who can eat the most number of dosas tonight,” says P. Saravana Perumal, who informed that S. Sai Srinivas was presently leading with 10 dosas already behind him. “Besides being a great way to unwind with friends after college, the food is affordable even for college students like us,” says S. Ramkumar.

“Apart from the types we have enlisted, customers are free to mix and match ingredients to create their own fillings,” says Mr. Thangaraj. The dosas came with three types of chutneys, two types of sambars and some vadakari too. Apart from this, people can choose the size of their dosas and can order drinks like coffee, tea, fresh juices or soft drinks. “Out of the nearly 400 footfalls we received last year, most were from the student community, but this year that seems to be changing with more families coming in,” he said.

Though many people had worked up an appetite big enough to try most of the varieties, there were some obvious favourites: the Paneer Butter Masala dosa for its soft, juicy chunks of marinated paneer; the Malli Noodles dosa with its green noodle strands; the Soya Stuffed dosa for its meaty experience and the cap dosa for its attractive shape. The festival, which began on July 16, is slated to go on till July 27 between 7pm and 11pm on all days. Unlimited dosas await every one with Rs. 149 in hand.

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Printable version | Dec 12, 2019 3:09:13 PM |

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