
Based on 752 reviews
Thin, fermented-batter crepe crisped to a golden shell and filled with spiced potato masala, served with sambar and fresh coconut chutney
An extravagantly large, tissue-thin dosa with serious crunch from edge to edge — best eaten fast before it softens
Made from semolina rather than fermented batter, this dosa has a lacy, almost see-through texture and a nuttier bite than the classic version
Two or three steamed rice cakes, pillowy and faintly sour, served with a deeply spiced sambar and chutneys — the benchmark South Indian breakfast