Cheese Dosa
TSh 15,000
Cheese Dosa is a delightful and indulgent variation of the traditional South Indian dosa, where a layer of cheese is added to enhance its richness and flavor. It’s a popular fusion dish that combines the crispiness of dosa with the gooey goodness of melted cheese.
To prepare Cheese Dosa, the dosa batter is made from a mixture of rice and urad dal (black gram dal), similar to regular dosa batter. The batter is fermented until it’s slightly sour and develops bubbles, creating the characteristic texture of dosa.
Once the dosa batter is ready, a ladleful is spread thinly on a hot griddle (tawa) greased with a little oil or ghee. As the dosa starts to cook and turn golden brown, grated cheese is generously sprinkled over the surface.
The dosa is then folded over the melted cheese to create a half-moon shape or rolled up like a wrap. The heat from the dosa melts the cheese, creating a deliciously cheesy center encased in crispy dosa.
Cheese Dosa is typically served hot with coconut chutney, tomato chutney, or a tangy sambar (lentil-based vegetable stew). It’s enjoyed as a special treat for breakfast, brunch, or as a comforting snack.
Idli
TSh 8,000
Idli is a traditional, savory Indian cake that is a popular breakfast item in numerous South Indian households, although it can be found throughout the country. It is made with a batter consisting of fermented lentils and rice, which is then steamed.
These savory cakes are commonly served hot and consumed on their own, dipped into sambar or chutneys, or seasoned with numerous spices. With its huge popularity in India, there are also many other versions of idli, such as rava idli, which uses semolina instead of rice in the batter, or malli idli, which are idlis fried with curry leaves and coriander.
The origin of idli is still a subject of debates, with different sources claiming different origins, so some say it is originally from Gujarat, some say it’s from Karnataka, while the others believe it was invented in Indonesia. Regardless of its origin, idli remains a staple breakfast food in numerous Indian kitchens.
Masala Dosa
TSh 10,000
A traditional southern Indian dish known as masala dosa is popular throughout the country, made from a batter of soaked rice and lentils that is baked into a thin pancake and usually stuffed with potatoes, onions, and mustard seeds. The dish is often garnished with grated coconut and chopped coriander.
With its huge popularity, there are also some variations of the dish, such as mysore masala dosa, rava masala dosa, onion masala dosa, and paper masala dosa. It is usually consumed as a quick snack or as a part of any meal of the day.
Masala dosa has even made the list of 10 foods to try before you die, complied by the Huffington Post, alongside famous dishes such as Beijing duck, moussaka, and BBQ ribs.
Mysore Dosa
TSh 13,000
Mysore Dosa is a flavorful and spicy variation of the traditional South Indian dosa. It originated in the city of Mysore in Karnataka, India, and is known for its distinctive red color and bold flavors.
To prepare Mysore Dosa, the dosa batter is typically made from a combination of rice and urad dal (black gram dal), similar to regular dosa batter. However, what sets Mysore Dosa apart is the special spicy chutney spread used on the dosa before cooking.
The Mysore Dosa chutney spread is made from a mixture of red chilies (both dried and fresh), garlic, ginger, roasted chana dal (split roasted gram), and other spices like cumin seeds, coriander seeds, and turmeric. These ingredients are ground together to form a thick and spicy paste.
To make Mysore Dosa, a ladleful of dosa batter is spread thinly on a hot griddle (tawa), and then a generous amount of the spicy chutney spread is smeared over the surface of the dosa. The dosa is cooked until it becomes crispy and golden brown.
Mysore Dosa is typically served hot with coconut chutney, tomato chutney, or a tangy sambar (lentil-based vegetable stew). It’s enjoyed for breakfast, brunch, or as a snack and is favored for its spicy and robust flavors.
Paneer Dosa
TSh 15,000
Paneer Dosa is a delightful and satisfying South Indian crepe filled with a spiced paneer (Indian cottage cheese) mixture. This fusion dish combines the flavors of dosa with the richness of paneer, making it a popular choice for breakfast or as a special meal.
To prepare Paneer Dosa, the dosa batter is made from a combination of rice and urad dal (black gram dal), similar to traditional dosa batter. The batter is fermented until it develops a slight tanginess and becomes bubbly.
For the paneer filling, paneer is crumbled or grated and mixed with finely chopped onions, green chilies, and a blend of spices such as cumin powder, coriander powder, turmeric, red chili powder, and garam masala. The paneer mixture is seasoned with salt and cooked until the onions are soft and the flavors are well combined.
To make Paneer Dosa, a ladleful of dosa batter is spread thinly on a hot griddle (tawa) greased with a little oil or ghee. Once the dosa starts to cook and turn golden brown, a portion of the paneer filling is spread evenly over the surface.
The dosa is then folded over the paneer filling to encase it or rolled up like a wrap. Paneer Dosa is typically served hot with coconut chutney, tomato chutney, or sambar (lentil-based vegetable stew), adding layers of flavor to this delicious dish.
Pizza Dosa
TSh 15,000
Pizza Dosa is a creative and flavorful fusion dish that combines the crispy texture of South Indian dosa with the beloved toppings of pizza. It’s a fun variation that appeals to both dosa and pizza lovers alike.
To prepare Pizza Dosa, you start by making the dosa batter from a mixture of rice and urad dal (black gram dal), similar to traditional dosa batter. The batter is fermented until it becomes slightly sour and develops bubbles.
For the pizza topping, a quick and easy sauce is prepared using tomato sauce or pizza sauce as the base. The sauce is spread generously over the cooked dosa on a hot griddle (tawa). Then, a layer of shredded mozzarella cheese is sprinkled over the sauce to create the cheesy base.
Next, you can customize your Pizza Dosa with your favorite pizza toppings such as sliced bell peppers, onions, olives, mushrooms, diced tomatoes, sweet corn, and any other toppings you enjoy. You can also add cooked and seasoned paneer (Indian cottage cheese) or tofu for a vegetarian option.
Once the dosa is loaded with sauce, cheese, and toppings, cover the griddle and let the dosa cook for a few minutes until the cheese melts and the toppings are heated through.
Pizza Dosa is then served hot, cut into wedges like a pizza, and enjoyed with a sprinkle of dried oregano and red chili flakes for that classic pizza flavor. It’s a creative and delicious twist on traditional dosa, perfect for a unique meal or snack.
Sada Dosa
TSh 8,000
Sada Dosa, also known as Plain Dosa, is a popular South Indian crepe made from a fermented batter of rice and urad dal (black gram dal). It is a staple dish in South Indian cuisine and is enjoyed as breakfast or as a snack.
To make Sada Dosa, rice and urad dal are soaked separately for several hours and then ground into a smooth batter using water. The batter is mixed together, along with salt, and left to ferment overnight or for several hours until it becomes slightly sour and develops bubbles.
To prepare the dosa, a ladleful of the fermented batter is spread thinly and evenly on a hot griddle (tawa) greased with a little oil or ghee. The dosa is cooked until it becomes golden brown and crispy around the edges. Sada Dosa is typically thin and has a lacy texture.
Sada Dosa is usually served hot with coconut chutney, tomato chutney, or sambar (a lentil-based vegetable stew). It can also be enjoyed with a dollop of fresh butter or ghee for added richness.
The simplicity of Sada Dosa makes it a versatile dish that can be eaten plain or filled with a variety of savory fillings like spiced potatoes (masala dosa) or cheese.
Schezwan Dosa
TSh 15,000
Schezwan Dosa is a delicious and spicy fusion dish that combines the South Indian dosa with the bold flavors of Schezwan sauce, a popular Chinese condiment. This unique dish offers a delightful blend of Indian and Chinese culinary influences.
To prepare Schezwan Dosa, start by making the dosa batter from a mixture of rice and urad dal (black gram dal), similar to traditional dosa batter. The batter is fermented until it becomes slightly sour and develops bubbles.
For the Schezwan sauce, you can either use store-bought Schezwan sauce or make it at home by sautéing garlic, ginger, dried red chilies, and other spices in oil. Add tomato paste, soy sauce, vinegar, and sugar to create a spicy and tangy Schezwan sauce.
To make Schezwan Dosa, spread a ladleful of dosa batter thinly on a hot griddle (tawa) greased with a little oil or ghee. Once the dosa starts to cook and turn golden brown, spread a generous amount of Schezwan sauce evenly over the dosa surface.
You can customize your Schezwan Dosa with additional toppings such as finely chopped onions, bell peppers, carrots, cabbage, and cooked and shredded chicken or paneer (Indian cottage cheese) for a vegetarian option. Sprinkle some shredded cheese over the toppings if desired.
Fold the dosa over the filling to enclose it or roll it up like a wrap. Allow the dosa to cook for a few more minutes until the cheese melts and the filling is heated through.
Serve the Schezwan Dosa hot, cut into pieces, and enjoy with extra Schezwan sauce or a side of yogurt for a cooling contrast to the spicy flavors.
Uttapam
TSh 13,000
Uttapam is a savory South Indian pancake made from a fermented batter consisting of rice and urad dal (black gram dal). It’s a popular breakfast or snack item in South India, known for its soft and spongy texture with a slightly tangy flavor.
To prepare Uttapam, the batter is made by soaking rice and urad dal separately for several hours and then grinding them into a smooth paste. The batter is mixed with salt and allowed to ferment overnight or for several hours until it becomes slightly sour and airy.
Once the Uttapam batter is ready, it is poured onto a hot griddle (tawa) greased with a little oil or ghee. Unlike dosa, Uttapam is thicker and more pancake-like. Before the Uttapam sets, various toppings such as finely chopped onions, tomatoes, green chilies, cilantro (coriander leaves), and sometimes bell peppers or grated carrots are sprinkled over the surface.
The Uttapam is cooked on medium heat until the bottom turns golden brown and crispy, and the toppings are cooked. It’s then flipped to cook the other side briefly, ensuring the Uttapam is cooked through but remains soft and moist inside.
Uttapam is typically served hot with coconut chutney, tomato chutney, or sambar (lentil-based vegetable stew) on the side. It’s a wholesome and satisfying dish that can be enjoyed for breakfast, brunch, or as a light meal.
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