Diners at Jesmond’s Dosa Kitchen can enjoy a large dos’a superfood goodness thanks to the dish which inspired the restaurant’s name.
The dosa – a unique pancake eaten in place of rice and bread – isn’t just a key element of the menu, it is also packed with nutritional benefits which are drawing athletes and runners to the Osborne Road venue.
They’re made from rice and protein-rich black urad lentils, which are fermented over an 18-hour period, resulting in a batter full of amino acids. This is then lightly fried and can be used in place of bread, to wrap, dip and accompany other dishes.
Not only does the fermentation process aid good gut health, but its carbohydrate content enables the body to feel fuller for longer. The dosa is also vegan and gluten-free.
Dosas can be ordered either plain, served with pickles and chutneys, or lined with other ingredients such as grated paneer or a house spice mix. Among the other dosa accompaniments are potato masala and sauteed spicy onions.
“The dosa ticks all the boxes as far as we are concerned,” said co-owner Sudharsan Murugavel. “Not only is it delicious and a completely authentic staple of southern Indian cookery, but its nutritional benefits are numerous. Traditionally it’s often eaten at breakfast because it provides low release energy and, with 9mg of protein per dosa and a low fat content, it is ideal for anyone watching their weight or wanting a gluten-free alternative to bread. We get a lot of athletes, cyclists and runners in here and they love it – they see it as a sort of healthy fuel that boosts their stamina without leaving them too full.”
