ORU SADA – PART 2 Continuing from part 1
4.1 Special dosai In hotels the basic difference inmaking any type of dosa is that it is fried only on one side- not fried on both sides asin homes. The batter is poured with thava on the large hotplate onwhich oil is applied. A small coconut broom exclusively for application of oilis dipped in oil and moved on the largehot dosa making plate. I am not sure anyother method is available now. Normally we can only peep. We are not permittedto enter kitchens of restaurants. At a time 10-15 dosai can beprepared. Batter is poured with a thava/cup and spread to make itoval/circular. There would be about 2 inches separation between dosai. By thetime the cook finish pouring of batter for the15th dosa, he could see the firstdosai are fried and he could take one by one with spatula. Application of more oil makes it special.There would be good frying specially in the edges and always served hot only. Normally special dosai would belarger in size. Now a day it has become a practice to serve dosai in leaveskept on plates. The special dosai is also called roast. Nei roast is the one preparedusing ghee instead of oil. But it would be actually prepared on a mixture ofoil and ghee, since the cook cannot take completely the oil from the hotplateand apply ghee alone. The lucky persons as such get a ghee roast though notordered on account of this after preparing ghee roasts. Normally these types of dosai arerolled and given. Some make it in a conical form and serve depend onexpertness of cook. In Bangalore butter is kept on the top of specialdosai. 4.2 Masal dosai Masal dosai is a co- brother ofspecial dosai. Here masala is placed in centre and folded and supplied. Thereis special masala. It is the same type of masala but prepared after applyingghee in the hotplate. In many hotels we can see theservers telling no masala dosai, but poori is available. Simple reason beingPoori cannot be served without masala but dosai can be served without masala. Thereason is to exhaust the masala prepared. Our women folk specially like masaldosai while coming to restaurants. For them other types of dosai are notimportant .In restaurants different types of chutnies and tasty sambar are alsoserved, though the cost of dosai is very high. If a family go to a restaurant allsnack items ordered as shared- a new practice. If one set of poori is ordered,it would be shared by at least two and finding the taste of masala, more areordered. Similarly if special dosa is ordered it would be shared by three,after knowing the fermentation of batter more are ordered. I will continue with adai, Mysore dosai andother dosai items in next posting. -- You received this message because you are subscribed to the Google Groups "Thatha_Patty" group. To unsubscribe from this group and stop receiving emails from it, send an email to [email protected]. To view this discussion on the web visit https://groups.google.com/d/msgid/thatha_patty/828588004.3133464.1608761038094%40mail.yahoo.com.
