Dosa is a savoury fermented pancake similar to a crepe. Made from urud dhal (black gram) (that is de-husked) and idli rice. The urud dhal and idli rice is soaked overnight, ground with water to make into a batter and left overnight to ferment (longer in the winter on when it's not hot!). The batter is then ladled onto a hot plate and spread out evenly with the base of a ladle to form a pancake. A few teaspoons of seaseme oil/ghee is added to help crispen the dosa.
There are many types of dosa's from masala dosa to paper dosa and neer dosa.
Dosa is a healthy South Indian dish, high in carbohydrates and contains no added sugars or saturated fats. It is also a good source of protein.
Both the dhal and potato curry contain mustard seeds. Please let us know if you have any allergies.
All our dishes are gluten free and vegan, unless otherwise said.
Dosa: urud dhal, idli rice, water, fenugreek
Dhal: red lentils, red onions, ginger, garlic, green chilli, salt, mustard seeds, turmeric, cumin, fenugreek, veg oil, curry leaf
Tomato chutney: red onions, tomatoes, green chilli, ginger, curry leaves, veg oil, salt fenugreek, cumin, mustard seeds, curry leaf
Fluffy basmati rice, perfect for any dish.
A South Indian red lentil dhal, perfect with a bowl of rice, veg and yoghurt.
Plain dosa perfect stuffed with potato curry or dipped in dhal.
A vegan variation of pol sambol, a fresh coconut relish.
Mildly spice chutney to go with dish.