Yummy Dosa Discovery

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Shari Alvine

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Aug 3, 2024, 12:42:52 PM8/3/24

to imkirifo

Once you enter the outlet in Discovery Gardens, you will find its interiors cool and chic. The outlet is spread over 1200 square feet, with a seating capacity of 60 people, and since it is the post-COVID environment we are living in, proper social distancing and other health and safety guidelines were being followed.

While the name of the restaurant is Yummy Dosa, the menu card had lots of other varieties of food. From Indo-Chinese cuisines such as Triple Schezwan Rice, Manchow Soup, Paneer Fried Rice, Spiced Schezwan Noodles, and Wok-Tossed Veggies, to pasta and sizzlers.

For this review, we ordered Open Cheese Pizza Dosa, Vegetable Manchurian (Dry), Triple Schezwan Rice Combo, Classic Mojito, Kiwi Mojito, and Chocolate Brownie Sizzler for dessert. The Classic Mojito was made of lime and mint and it was very refreshing to drink. It had a nice minty punch to it and would really be enjoyed during the summer months.

The moment I took the first bite, I was instantly transported to the Nariman Point area of Mumbai, which is very famous for street-style Indo-Chinese food. The combination of the Schezwan Fried Rice with the Schezwan Manchurian Gravy was an explosion of various flavours.

The Open Cheese Pizza Dosa was served with coconut chutney and tomato chutney. The accompaniment of the chutney with the dosa was the right combination and it tasted yummy (pun unintended). And finally, we finished off our lunch with the Chocolate Brownie Sizzler, which was essentially a large brownie topped with vanilla ice cream, served on a sizzler plate with chocolate syrup on the side. The Chocolate Brownie Sizzler was heavenly and chocolate lovers would indeed love it.

Four-year-old Arjun will be breadless this Fourth of July: no hamburger buns, no hot dog buns, no bread of any kind. Arjun suffers from severe food allergies. He is not alone: Four percent of U.S. children have a food allergy, according to the Center for Disease Control. As scientists scratch their heads at the reason for these potentially deadly allergies, patients and their families have changed their diets in an attempt to keep them under control.

Raised in a South Indian household, I have grown up eating various types of yummy savory pancakes or dosas! The original recipe needs overnight fermenting but this is my quick version for all us parents who have kids with allergies and have to spend a lot of time cooking. My version of the dish uses more of the bean flour than would be used in the traditional recipe to make it a good source of protein. This alteration also yields softer pancakes.

Simple Tomato chutney or Thakkali Chutney is a very popular recipe all over india made with just tomatoes, chillies and garlic can be served with idli, dosa, paniyaram, masala dosa, or as a spread for sandwich.

Tomato Chutney is my go to chutney recipe. Usually I make a big batch, store in fridge and use it through out the week. Tomato chutney is the best pair for idli and dosa. Even I have it with roti or chapati.

This is very easy to make. If you wish to store this chutney longer, the only thing you have to keep in mind is cook till oil separates from the mix. Also use good amount of oil in the chutney which preserves it for a long time.

Tomato chutney or Thakkali Chutney is one of the popular chutney side dish recipe all over india. It is made a wide number of ways and I have shared most of the version in this recipe post.

Usually tomato chutney needs basic ingredients like tomatoes, chillies, garlic. You can use additional ingredients like coconut, onions, coriander leaves, mint leaves, extra garlic to make it taste different each time.

Tomato chutney gets its spiciness from variety of ingredients like dry red chillies, green chillies, red chilli powder. You can adjust the chilli measurements as per your taste and the level of heat the chilli holds.

Tempering is a way of giving a finishing touch to any chutney. Whole spices like mustard seeds, urad dal, chana dal, cumin seeds, asafoetida, curry leaves is fried in oil and poured over chutney to give its aroma.

As mentioned in this detailed recipe post of Tomato chutney, you can add many flavouring ingredients like garlic, coconut, coriander leaves, mint leaves, basil leaves to the chutney to give unique taste each time you make them.

The First step always start by frying garlic, urad dal or chana dal, dry red chillies in oil till golden brown. Sometimes I cook the dry red chillies till dark brown which adds a nice smoky taste to the chutney. Then tomatoes are cooked down till mushy.

Final tempering whole spices like mustard, cumin, urad dal, asafoetida, curry leaves is heated in gingelly oil or ghee and poured over the chutney. Alternatively You can add the ground chutney into the oil and cook till oil separates.

Once the tomatoes are sauted and ground (avoid using water when grinding chutney). Make sure you cook them in the tempering oil till a slick of oil separates from the chutney. Cooking them till oil separates preserves the chutney for longer period without refrigeration which makes it ideal for travelling.

Tomato Chutney or Thakkali Chutney can be made in so many variations and varieties. You can add garlic, basil leaves, coriander leaves, curry leaves, cilantro and flax seeds to make different variations of tomato chutney for idli, dosa.

You all know that I love garlic in anything. If you are a garlic lover like me,Then this one is for you. This can be served with idli or dosa. With this chutney I can promise that you will eat couple more idli. So here you go for the recipe.

Tomato flaxseed chutney is one of my latest discovery. I bought few packets of flaxseed from my super market and have been looking for recipes to include it. Whenever we make chutney, we either add some chana dal or coconut for the thickness in it, so this time i thought of using flaxseeds in them which gives the thickness automatically.

Thanks for one more tomato chutney recipe. Your tomato onion chutney n tomato garlic chutney are already a hit and everyone's favourite at my home. Now is the situation that whenever I make dosa or idli at home I try different chutneys every time... I just love your recipes. Good luck for more recipes...

Absolutely delicious. My hubby is from tamil Nadu, and I love making this chutney with idlis and dosa. He loves it and i love it too!
Thank you for sharing your recipees. They are a great help for a french person who is not used to cook with all those wonderful spices...
It is a real joy!

I hv been a regular follower of ur amazing blog n love all your recipes.But for the recent days during my visit ,the amount of ads being displayed in your blog is really crazy.I see ads for every scroll.And its so annoying :(..we are okay with few ads here n there.But nowadays its really overwhelming.plz fix it asap.