When the mind clicks on the word TANJAVOOR, the magnificent picture of PERIA KOIL or BRIGADEESWARA temple looms before my eyes. My next thought associated with Tanjavoor is Hotel Karthik where we had halted for a coffee break during one of our visits. Our ears pricked up at the mention of “special cashew dosai” when the bearer rattled out a long list of available dishes.
We waited for our order, all the while guessing what this dosa was all about, though we knew that cashews and ‘gundu milagais’ (a small round variety of chillies) were Tanjavoor specialties. Dibs who was only twelve years of age then even wondered whether they would have ground the batter with cashew nuts!
Though the innovative special dosai surprised us it was really delicious with the accompaniment of sambar and chutney.
Black gram dal – 1 cup
Hard beaten rice – 1 tbsp
Fenugreek seeds – ½ tsp
Salt – 1.5 tsps
Tur dal – 1 tsp
Sugar – 1 pinch
(The last two are secret ingredients which lend the flavour and colour of “Hotel Dosais")
2. Grind to a smooth paste.
3. Mix in salt and sugar.
4. Cover and let it ferment over night.