Dosa Kitchen | South Indian Dosa Restaurant | Scarborough

Masala Dosa

The flagship — a thin, crispy rice-and-lentil crepe folded around spiced potato masala, served with coconut chutney and sambar that are both clearly made in-house

Rava Dosa

Semolina-based dosa with a lacier, more porous texture than the rice version — crispier at the edges and faster to prepare, often preferred by regulars

Idli Sambar

Steamed rice cakes served with a deeply spiced lentil-vegetable sambar — a reliable benchmark for any South Indian kitchen; the sambar here skews tangy and well-seasoned

Medu Vada

Savory fried lentil doughnuts with a crisp crust and soft interior, best eaten immediately with coconut chutney before they lose their crunch

Uttapam

Thick, pancake-style dosa topped with onions, tomatoes, and green chiles — a softer, heartier alternative to the classic crepe for those who want more body

Filter Coffee

South Indian-style decoction coffee served frothy in the traditional tumbler-and-davara set — sweeter and more robust than drip, the correct finish to a dosa meal