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Lacy, instant-semolina dosa with a crispier, more porous texture than the classic — lighter and almost cracker-like at the edges
The spicier masala dosa variant, spread inside with a red chili chutney before the potato filling — noticeably more heat than the standard
Steamed rice cakes with lentil-vegetable sambar — the simplest and most telling test of a South Indian kitchen's fundamentals
Savory fried lentil donuts with a crisp exterior and soft interior, best eaten immediately with coconut chutney