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THE DOSA HUTT IS THE HUTT TO BE AT!

Had the perfect outing the other day, starting off in the afternoon hopping from sauna room to sauna room at the Spa Castle in Flushing, Queens… a must do!

After sweating and playing in the jet lined pools I worked up a roaring hunger. Being so perfectly situated in Queens, I knew it wouldn’t be difficult to find a hidden gem. 

Dosa Hutt, a florescent lit, small, South Indian eatery was the one that caught my attention. Right when we walked in, we were greeted with such warmth and welcome. The menu was very straightforward and simple. 

Idli: Is a savory south Indian cake, usually eaten for breakfast and-or snacks. These cakes are made by steaming a batter that consists of fermented black lentils and rice. The consistancey is very light, fluffy and the perfect vessel to soak up the accompaniments that come with it, coconut chutney and sambar. There are many different variations of coconut chutney, this one had freshly grated coconut, curry leaves, green chili, mustard seeds and ground lentils. Sambar is made of yellow lentils, potatoes, tomatoes, onions and beans cooked in sambar powder. Sambar powder consists of coriander, chickpeas, lentils, cumin seeds, red chilis, black pepper, mustard seeds and fenugreek seeds. The sambar is very similar to a dhal and has strong spiced flavor. This stuff with the coconut chutney was unbelievable!

Medhu Vada: is reffered to as the Indian donut. It is made out of soaked lentils that gets pureed into a paste and is mixed with different spices like cumin seed, black pepper, curry leaves..etc. They are then deep fried until golden. Medhu vada is also a breakfast item and is served with sambar and coconut chutney.

Masala Dosa: a thin, crunchy like crepe that is typically served with potato masala (spiced potatoes) folded inside. The batter is made with uncooked rice and fermented lentil batter that gets ground up and ladled in small batches onto a hot greased griddle. The dosa is fried until golden with ghee (clarified butter) and the spiced potatoes get placed on top and the dosa is wrapped around it, like a huge burrito. It is then served with coconut chutney and sambar.

We ordered 2 other kinds of Dosa:

Mysore masala. which is a dosa served with chutney and fried vegetables on the inside.

Rava masala dosa: a semolina, rice flour based dosa that doesn’t need any fermentation and is very easy and quick to make.This was also served with spiced potatoes. There is no thickness to this batter, so when making it, the batter needs to get splashed onto the hot griddle because it is too thin to spread on. This dosa is folded into a square shape.

We also ordered a mixed veggie uthappam, this is also made of a fermented rice and lentil batter but is cooked in the shaped of a thick pancake. The vegetables in this case, peas, onions, chilis and tomatoes are cooked right into the pancake..this stuff was delicious and SPICEY! 

We ended off our meal with a thick, spicey masala chai (spiced tea) and a long friendly conversation with the gentleman who took our order. The staff at the Dosa Hutt were the sweetest guys! All of them being from South India have made this restaurant their home and spend countless hours hanging out in the back chatting in hindi and sipping on their chai. Needless to say, this place brought me back to India. if you want to take a trip to Kerala..head out to Flushing, Queens and check out the Dosa Hutt. ;)

I got to go to the back and watch them make a dosa….OH LIFE IS GOOD!