Dosa Specials

A dosa is two ingredients and a griddle: rice and urad dal, soaked, ground and left to ferment. Everything that makes one good happens before it reaches the pan, which is why we grind our own batter rather than buying it in.

The masala dosa is where to start — crisp, folded around spiced potato. Mysore masala adds red chilli chutney spread inside before the potato, which makes it noticeably hotter. Paper dosa is the thin, enormous, shatteringly crisp one with nothing inside. Kal dosa goes the other way: soft and thick, eaten in a stack with curry.

Uthappam uses the same batter poured thick and cooked slowly with onion, chilli or vegetables pressed into the top, so it comes out soft rather than crisp. The combos pair a dosa with an idly and a curry. The cheese and chocolate dosas exist because children order them.

Which dosa to order →