Flying Idlis Menu

Dosa filled with paneer tikka masala, featuring marinated Indian cottage cheese cooked with spices.

Traditional Hyderabad street-style dosa made with onions, tomatoes, coriander, upma, and kandlhi podi, with a base of bandi sauce (lentils, garlic, and ginger sauce).

Fish bonda cooked on a tawa, typically includes gram flour and Indian spices.

Roasted idli on a griddle, typically includes onions and homemade spicy powder.

Steamed rice and lentil cakes, typically served with sambar and coconut chutney.

Steamed rice and lentil cakes typically served with sambar and coconut chutneys, enhanced with regional spices and flavors unique to Vijayawada.

Deep-fried lentil doughnuts with a crispy exterior and soft interior, made from urad dal batter and spices.

Traditional Indian dish typically made from rice flour and lentils, deep-fried to a golden crisp.

Deep-fried lentil patties typically made with chana dal, onions, green chilies, and aromatic herbs.

Deep-fried lentil donuts immersed in sambar, a traditional South Indian lentil stew.

1 Medu vada, 2 Idly, 6 Punugulu

Green chilies dipped in chickpea flour batter, deep-fried, and cut into pieces.

Deep-fried snack made with rice, urad dal (black gram), and spices, commonly enjoyed as street food in Andhra Pradesh.

Indian cottage cheese dipped in spiced chickpea flour batter and deep-fried.

Cauliflower marinated with spices and deep fried.

Fried dumplings made with flour, yogurt, and spices.

Hand-rolled pastry typically filled with spiced onions and deep fried.

Crispy triangular pastry filled with spiced potatoes and peas, deep-fried.

Savory rice and lentil pancake cooked with ghee, typically topped with a spicy lentil and spice mix known as podi.

Thick rice and lentil pancake topped with onions and green chilies.

Thick rice and lentil pancake topped with tomatoes, onions, and green chilies.

Steamed rice cakes drizzled with aromatic clarified butter (ghee).

Steamed rice and lentil cakes tossed in a spicy blend of ground lentils, dried chilies, and spices.

Steamed lentil and rice cakes tossed with ghee and a coconut spice powder.

Steamed rice cakes typically seasoned with a spicy blend of ground dry spices, including dried chilies and black gram.

Steamed rice and lentil cakes tossed with ghee and a spicy curry leaf powder.

Deep-fried steamed rice and lentil cakes, typically tossed with onions, tomatoes, and spices.

Steamed rice and lentil cakes soaked in a vegetable lentil stew.

Deep-fried whole wheat bread served with a savory onion curry, typically seasoned with a blend of aromatic spices.

Deep-fried puffed bread served with a spicy chickpea curry in a tomato-onion gravy.

Soft whole wheat bread served with chickpeas cooked in a spiced onion-tomato gravy.

Black tea brewed with milk and a blend of aromatic spices such as cardamom, ginger, and cloves.

Blend of yogurt, mango pulp, and a touch of sugar.

Fresh lime juice combined with soda water, typically sweetened with sugar and a pinch of salt.

Smooth blend of ripe sapota fruit, typically includes water and a touch of sugar.

Thin crepe made of rice and lentil batter, roasted with clarified butter (ghee).

Crispy dosa spread with ghee (clarified butter) and spiced lentil podi powder.

Thin crispy rice and lentil crepe topped with chopped onions and green chilies.

A crepe made with fermented rice and lentil batter, topped with a spicy red chili chutney, and stuffed with seasoned mashed potatoes and onions.

Dosa topped with fresh grated carrot and coriander.

Rice and lentil crepe infused with beetroot, typically served with sambar lentil, coconut, and tomato dip.

Thin rice and lentil crepe typically topped with fresh tomatoes.

Thin rice and lentil crepe spread with rich melted chocolate, rolled for kids.

Thin rice crepe spread with mixed fruit jam, designed for kids.

A traditional South Indian thin and crispy crepe made from green lentil and rice batter.

Pesarattu made from green gram lentils, filled with roasted semolina upma cooked with cashews, peas, and spices.

Thin rice and lentil crepe filled with roasted semolina cooked with onions, green peas, and carrots.

Thin rice and lentil crepe filled with semolina upma, typically cooked with grated carrots and mild spices.

Thin rice and lentil crepe filled with roasted semolina upma cooked with beetroot, onions, and spices.

Dosa topped with onions, bell peppers, tomatoes, olives, basil, housemade cheese, and marinara sauce.

Pesarattu crepe made from green gram lentils, garnished with brunoised onions and sliced green chilies.

Thin and crispy crepe made from semolina and rice flour, typically spiced with cumin, ginger, coriander leaves, and green chilies.

A fermented crepe made from lentils and rice, stuffed with seasoned Indian cottage cheese (paneer).