Dosa Mahal - 9 Roncesvalles

Masala Dosa

Thin, deeply bronzed rice-lentil crepe folded around a spiced potato-onion filling, served with sambar and coconut chutney — the definitive test of any South Indian kitchen

Rava Dosa

Semolina-based crepe with a lacy, perforated texture that crisps up faster and more unevenly than the rice version — order it plain or with onion for textural contrast

Paper Dosa

An extra-thin, extra-long version of the plain dosa that arrives rolled like a scroll — more crunch, less filling, meant to showcase the batter itself

Idli Sambar

Pillowy steamed rice-lentil cakes served with a robust tamarind-and-vegetable sambar and multiple chutneys — a reliable benchmark for South Indian technique

Medu Vada

Crisp-fried lentil fritters with a dense, slightly chewy interior — best eaten immediately, dunked into sambar before the crust softens

Uttapam

Thick, spongy rice pancake loaded with onion, tomato, and green chili — more filling and forgiving than a dosa, a good entry point for first-timers

Pongal

Soft, slow-cooked rice-and-moong-dal porridge seasoned with black pepper and ghee — a breakfast classic that reads humble but rewards attention

Coconut Chutney

House-made and freshly ground — a notch above the jarred versions common elsewhere; the sambar-chutney combination here is consistently praised