Open Dosé, Bengaluru Adiga’s style
Indian food is a blend of cultures and tastes of different states like its wonderful people and each recipe is distinct, distinguishing itself in its unique flavour. I enjoy all types of food but beyond doubt very much partial to the dosa , the staple dish of the southern states now borrowed worldwide. The fermented batter of rice and lentil when ladled onto the tava or griddle in a round shape with a rich dollop of ghee to give the crisp version is indeed mouth watering. The influence of the province has made the dosa to change, departing from the traditional to innovative novel versions that have made it more yummy and delectable.
Over the weekend, I had some guests from north of the Vindyas and they became my guinea pigs on my food exploits! Here, I am recreating the special delicacy fittingly called the Open Dosé which is a trademark of Bengaluru’s chain of restaurants Vasudev Adiga’s. However, try as I might, I am unable to re-enact the expressions on the faces before and after the eating event!!!
Ingredients required to make approximately 20 numbers
Dosa batter fermented – 4 cups
Potatoes – ¾ kilo
Tomatoes – 1
Onion – 1
Carrot grated- 2 medium numbers
Coconut grated – ¼ cup
Coriander leaves – a small bunch cut into small pieces
Curry leaves – a few leaves
Gram dal – 1tsp
Mustard seeds – 1tsp
Ghee – to ladle the dosas
Butter – 4 tsp
Oil for tempering
Turmeric powder – 1tsp
Green chillies – 4 slit
Salt to taste
Chutney powder – 4 tbsp-available in the stores or one can make it at home
Cook the potatoes well and mash them while still hot. Cut the tomato and onion into small pieces. Slit the chillies.
Heat the oil in a kadai and allow the mustard seeds to splutter, then add the onions and sauté them well till the raw smell disappears. Add the chillies, curry leaves and tomatoes and continue to sauté for some time. Add very little quantity of water( ensure that it does not become watery) and turmeric powder and allow it to get cooked on low flame. Add the smashed potatoes to the gravy and cook for some time. The basic masala or sagu is ready.
Pour the batter on the hot tava, shape into a round and grease it with ghee. Put the flame on low and close the tava with a lid and allow it cook. Open the lid and sprinkle the chutney powder.
Spread the grated carrot evenly and then place a small quantity of the sagu or potato masala in the centre.
Spread a very small quantity of coconut around.
Top it up with freshly cut coriander leaves and a dollop of butter, close the lid for a fleeting second.
Tempting Open Dosé is ready to be savoured with hot steaming sambar and chutney.