When seeking a nutritious and delightful breakfast option, Dosa stands out without fail. Crafted from a batter of fermented rice and urad dal, this iconic dish, known as Dosai in South Indian cuisine, is expertly cooked on a non-stick pan with just a touch of oil or ghee. Whether it’s the classic Paper Dosa or the innovative Paneer Dosa, the versatility of this dish has led to over a hundred enticing variations available today.
In a recent achievement, this dish secured a Guinness World Record when a colossal 123-foot-long Dosa was meticulously crafted in Bengaluru. This culinary feat was accomplished by a team of 75 chefs from MTR Foods in collaboration with Lormann Kitchen Equipment, marking a highlight of the company’s centenary year celebrations at the Bommansandra plant in Karnataka. Surpassing the previous record of 16.68 meters (54 ft 8.69 in), this monumental Dosa measured an impressive 37.5 meters in length.
Chef Regi Matthew, who acted as the head chef, also uploaded a video on his social media and captioned it as, “M thrilled to announce a historic milestone at MTR! Proudly celebrating the 100th year anniversary with a Guinness World Record title for the longest dosa, measuring an incredible 123.03 feet! This monumental achievement took place at the MTR Factory in Bengaluru on March 15th, 2024.”
Chef Matthew also thanked the M S Ramaiah College of Hotel Management, whose students took part in this event and wrote, “Here’s to a century of tradition, flavour, and breaking records!”
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Crafted with their distinctive red rice batter, this Dosa stands as a testament to innovation and perseverance, marking the longest in its lineage. Months of meticulous effort and strategic planning preceded its creation. The dedicated team behind this culinary marvel comprised seasoned food experts and culinary school personnel, who endured approximately 110 unsuccessful trials before achieving this remarkable feat. Following the record-setting moment, the colossal Dosa was generously shared among local school students, residents in the vicinity, and MTR employees. This ambitious endeavor was meticulously executed under the expert guidance of MTR’s Cuisine Center of Excellence.
