Dosadatha and Annadatha guidelines & recipes

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"Athithi Devo Bhava"

Checklist for Annadathas & Dosadathas

1. Even if attendance is sporadic, please stay until 3 pm unless you run out of food.
2. The gas valve should be turned on (vertical is closed, horizontal is open) to light the pilots for each of the appliances. They are behind each appliance. They should then be turned off when the cooking is done. The gas range with multiple burners, it is imperative that all the pilots are lighted once the gas is turned on, even if you are using only one burner. Otherwise the gas will continue to leak and this is a fire hazard.   
3. There can be cooking only under the hood with the exhaust system turned on. During the winter months, the heat switch should be turned on in addition to the fans. 
4. Please make sure that all the leftover food is properly disposed of.  If you used oil for deep frying, you can dispose it off in a drum right outside the kitchen under the deck. 
5. Wipe down all the tables with wet cloth so it is ready for next day’s lunch.
6. Take all garbage out including garbage in bathrooms and put it inside the garbage receptacle (in front to the left of the Temple as you drive in) and close the lid.  Otherwise, raccoons will tear up the bag and spread the garbage all over the lawn.
7. Before you leave the facility, make sure that:                                            
1. All the gas valves to appliances are turned off in the kitchen
2. The exhaust and the heat switches are turned off in the kitchen
3. All toilets are flushed and no valves are leaking
4. All lights are turned off throughout the facility.
8. After Sunday lunch, please fold and put away the tables and chairs so that the floor can be cleaned by other volunteers.                  

Thank you for your Seva to the temple.

Annadatho Sukhi Bhava

Dosa Lunch: All you wanted to know

Oil and Rice are both available at the temple.  We encourage you to donate oil and rice if you wish to the temple.    We request that you wash the food processor and blender as soon as you use and put it back in their place so they are in good shape.  Be careful as the blades are sharp.

Now that we are using stainless steel plates, it is imperative that you set up a soaking tub with hotwater and soap to soak the plates.  Wash these as they come in the dishwasher without accumulating. Two volunteers should be dedicated to dishwashing all the time.

Sri. Badari Narayan, our junior priest can help you if you have any questions regarding the appliances or anything to do with the kitchen.  He can be reached at 671-5668 at the temple or at home at 687-5534.  You can also call Ratna Babu at 208-3788.

Shopping List and procedure:

Everything you need for the Dosa lunch will be purchased and provided by the temple so as to make it as easy as possible for the Dosadatha volunteers to sponsor the lunch.  At this time, we are asking the dosadathas to write a check to the temple for $150 to cover the cost.  Items provided by the temple are rice, oil, dosa  batter, 5 gallons of yoghurt, 3 gallons of milk, 50 lbs. of potatoes and 50 lbs. of onions, coriander,curry & mint leaves, frozen grated coconut, ginger, green chillies, peanuts and ghee.

Ingredients For Dosa Batter:

1. Rice) – 50 cups
2. Urid dhal– 15 cups(8 0z. cup)
3. Poha – 6.5 cups
4. Toor Dhal – 4 cups
5. Channa dhal – 4 cups
6. Moong dhal – 4 cups
7. Methi seeds - 5/8 cup.

Dosa Batter Time – 2 to 2.5 hours (includes cleaning grinder) (Soak on Thursday and Grind on Friday – we have a big grinder at the temple)

Soak rice in one container, urid dhal in one container, and all other ingredients in one container

Add a little water in the bottom of the wet grinder before turning it on.

Grind the rice first (you can put all 40 cups at one time – but it’s better to do 20 cups each round)

Don’t add too much water in the beginning.

The grinder In the temple needs very little water.

If you have too much water, it doesn’t grind well.  Add water gradually.

Then, grind the urid dhal next

Grind the toor dhal, poha and methi in the blender (not in the wet grinder)

Pour the batter into the very large plastic bucket with lid that we have,

Add salt and cover

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Boil the Potatoes in the trays that have holes in them

Turn steamer on.  While you are waiting for pressure to build up, wash and chop the potatoes into 4 quarters and put in 4 steamer trays with holes(obviously, these trays don’t need water).

Take 4 shallow steamer trays and put 6 cups (white ceramic coffee cups) of extra long grain rice and 12 cups of water into each tray

Once the steamer shows that it is ready (the ready light will come on), Put the potato  trays and rice trays into the steamer.

Turn the timer on for 40 minutes. When the timer is done, turn the steamer off and take out the rice and potatoes.

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While the steamer is cooking away:

1. Peel onions and slice them in the food processor
2. chop the thai chillies for the potato filling(in the chopper)
3. chop the coriander leaves
4. Season for Yoghurt rice
5. Roast the dhal, etc for chutney