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Crispy golden crepe (dosa) with lightly spiced filling of potatoes and onions, is delightful in every bite. Since we heard about this place so many times, we decided to go and binge in the so called haven of South Indian style food (Kathir Food Experience resto). This place did not disappoint, when it comes to taste, as well as presentation. The taste buds are first titillated with the smell of food and also with the way it’s been presented. It first feeds your senses and then pleasures your soul in every bite.
The crepe is served with variety of different chutneys or dips (as you may call it). Chutneys are of three different varieties, namely coconut chutney, tomato chutney and green chutney; which makes the experience of dosa-eating complete in every way.
Referring to Wikipedia, dosa is considered amongst top 50 tastiest foods in the world-- according to CNN. High in proteins and enzymes, it makes an ideal food for health conscious. The enzyme activity is enhanced, because of fermentation process of the batter. I guess it’s debatable to what ratio you will mix rice and lentils. I have heard various versions from people. Some people prefer 3:1 ratio and consider it to be the best but then there are others who say 4:1 or 5:1 is better.
I am not too sure. I tried making dosas at home with 3:1 ratio, and they turned out decent enough, if not perfect. I guess it’s about the quality of rice as well. I use any white rice, I have handy at home and use just that. Sometimes the results are inspiring. Other times, I almost make a decision of not making it ever again; considering the wastage and the mess that goes along with it. Remembering its rice to lentils ratio is a must.
The process is simple.
1)Soak rice and lentils separately.
2)Grind lentils to a smooth consistency, and grind rice to a little grainy consistency.
3)Now mix both of them, and then let it be on the kitchen counter or any warm place overnight for 8 hours, to let it ferment. (The batter will rise and double in quantity.)
4)Mix it with a little salt, and then on a hot flat pan,
5)Spread the batter with the back of your ladle. (It doesn’t take long to cook them.)
6)Just let it cook till it becomes golden brown and crisp.
Served with my dosas, I like the whole hog of all chutneys-- that they served at this restaurant. You can experiment with chutneys of your choice. I make one with scraped coconut, raw mango, coriander, green chilies and salt and then temper it with mustard seeds and curry leaves in coconut oil. It’s my absolute favorite introduced to me by my neighbor-- back in India. I don’t have anything against traditional chutneys though.
If you don’t want to go through, all these troubles, then there are plenty of places, where you can find good South Indian food. I liked the simplicity in ambience at Kathir and the way my dosa was presented in a simple compartmentalized steel plate. The place was busy; the servers were efficient and very work centered on delivering goods to every table on time. Call about feeding hungry souls and they do just that. They delivered excellent quality food.
My tummy is happy and I will go back for more.
--A.R.
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