Priyanka Gandhi Vadra relished this South Indian breakfast staple in Mysuru (and also tried making it!)

Vadra took to Twitter to share her experience, “Enjoyed making dosas with the legendary Myalri Hotel owners this morning….what a shining example of honest, hard work and enterprise. Thank you for your gracious hospitality. The dosas were delicious too…can’t wait to bring my daughter to Mysuru to try them.”

Enjoyed making dosas with the legendary Myalri Hotel owners this morning….what a shining example of honest, hard work and enterprise.

Thank you for your gracious hospitality.
The dosas were delicious too…can’t wait to bring my daughter to Mysuru to try them. pic.twitter.com/S260BMEHY7

— Priyanka Gandhi Vadra (@priyankagandhi) April 26, 2023

The party’s official Twitter handle also shared a glimpse of Vadra in the hotel’s kitchen.

“Perfect dosas are just the beginning; with such skillful hands, there’s no limit to the power they can bring to the world,” INC wrote.

Perfect dosas are just the beginning; with such skillful hands, there’s no limit to the power they can bring to the world. pic.twitter.com/qsgUw6IBeJ

— Congress (@INCIndia) April 26, 2023

Not only that, she was also seen indulging in a conversation with enthusiastic children there.

Priyanka Gandhi Vadra interacted with children too (Source: KPCC)

Later, she went on to thank Sidarame Gowda, the owner of the vegetarian restaurant, and also took a selfie with his family.

For the unversed, dosa and idli — made using fermented rice and lentil batter — not only make for a great breakfast or snack option but are also healthy as urad dal, an essential ingredient used to prepare the dishes, is a good source of protein.

Tempted by her attempt at making dosas? Here’s a foolproof guide from food expert Uma Raghuraman to making crispy dosas.

 

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A post shared by Uma Raghuraman (@masterchefmom)

Ensure you wash both rice and lentils multiple times, as shared below

Step 1 – Washing right

Take a vessel and wash together:
– 2.5 cup idli rice/parboiled rice
– 1/2 cup raw rice

In another vessel, wash together:
– 1/2 cup urad dal/ husked black gram
– 1/2 tsp fenugreek seeds

Step 2 – Soaking right

– Soak the washed rice mixture in 3 cups of water
– Soak the washed lentils with fenugreek seeds in 1.5 cup of water
– Important tip: When you soak the rice and lentils, you should be able to see them clearly through the water.
– Soak them overnight or for a minimum of 4-5 hours.

– Grind the rice and lentils separately. Grind them using the water used for soaking.
– NOTE: Raghuraman used 2.5 cups of water to grind the batter (this includes the soaked up water). This will vary a little depending upon the quality of rice

Step 3 – Mixing right

– Transfer the ground urad lentil batter and rice batter into a large vessel.
– Add sea salt (or regular salt) – 1.5 tsp (you can adjust later if required) and 2 tsp sesame oil. (Adding sesame oil is optional as Raghuraman said it enhances the taste of the dosas)
– Mix the batter using your hand for at least 3-4 minutes.
– Once you have mixed well, cover and allow it to rest for 6-8 hours. It will take longer in colder climates.

Chef tip: Raghuraman covers the vessel completely with a stole or a shawl during winter. “You can dilute the batter a little to make crispy paper roast dosai,” advised the food expert.

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