Masala Dosa Vegetarian Restaurant Menu

Two fluffy idlis served alongside a crispy medu vada.

Flavorful, crispy dosa packed with a mix of vegetables and potato masala.

A thick, golden-brown dosa with a fluffy interior and crispy exterior, filled with potato masala and generously slathered with rich butter on the outside.

2 flaky Bun Parotta served with Salna (Plain vegetarian gravy)

A crispy dosa filled with a classic potato and peas masala, delicately spiced with onions and a hint of ginger.

A delicious fusion of traditional Mysore paste and potato masala in a crispy dosa.

A crispy, golden dosa filled with a savory, spiced paneer mixture

Steamed cakes made from fermented batter of rice & lentils.

A strong and aromatic coffee made from freshly brewed grounds using a traditional South Indian filter served hot with milk and sugar.

Crispy small samosa(3) filled with a savory mixture of spiced onions.

Classic potato & peas masala served separately with a crisp dosa.

Masala Dosa cooked in ghee

Traditional Mysore chutney made from red chilies and garlic ,spread inside a savory dosa.

Classic potato & peas masala served separately with a crisp dosa.

Crispy Dosa filled with a mixture of grated paneer

Plain Dosa with Onion filling inside.

Crispy Dosa with onions and potato masala.

Crispy Dosa cooked with clarified butter (ghee).

A crispy, golden dosa filled with a generous layer of melted mozzarella cheese.

Crispy Dosa with onions, capsicum and potato masala.

A crispy dosa filled with a classic potato and peas masala, delicately spiced with onions and a hint of ginger.

A traditional South Indian favorite; A thin, crispy crepe made from a fermented blend of rice and urad dal.

Flavorful, crispy dosa packed with a mix of vegetables and potato masala.

A crispy, golden dosa filled with a savory, spiced paneer mixture

A thick, golden-brown dosa with a fluffy interior and crispy exterior, filled with spicy lentil podi and lavishly coated in rich butter on the outside.

An impressive, crispy 2 feet Dosa generously drizzled with podi and ghee .

Crispy dosa spread with a flavorful coriander leaves masala.

Thick, golden-brown Dosa with fluffy interior and a crispy exterior and slathered with rich butter.

Crispy Dosa filled with a mixture of shredded garlic.

A crispy South Indian dosa topped with melted cheese, vibrant bell peppers, and sliced onions, finished with a hint of spice.

Dosa filled with a rich, melted cheese and sweet corn mixture.

A nutritious, green-hued dosa made from green moong dal and spices, with a touch of fresh onions inside for added flavor and crunch.

An impressive, crispy 2 feet Dosa generously drizzled with ghee .

Crisp golden Dosa topped with a spicy mix of roasted lentils and red chilies.

A spicy, crispy dosa smeared with a fiery blend of red chili, garlic, and tangy tomato.

Soft idlis(3) dipped in rich, flavorful sambar.

Idlis(3) topped with curry leaf powder and ghee.

Soft idlis(3) topped with a spicy karam podi and drizzled with ghee.

Idli(3) topped with ghee and sambar.

Steamed rice and lentil cake, typically served as an additional piece.

Steamed cakes made from fermented batter of rice & lentils.

Idlis(3) topped with lentil podi and ghee.

A comforting dish made from rice and lentils, seasoned with black pepper, cumin, and ghee, and garnished with cashews and curry leaves.Served with sambar and chutneys.

Pongal 8oz accompanied by a crispy vada. Served with sambar and chutneys.

Flaky, multi-layered flatbread typically served in the evening.

2 flaky Bun Parotta served with Salna (Plain vegetarian gravy)

*Chef Recommended

Crispy lentil fritters(3) made from a blend of split yellow lentils, seasoned with spices and fresh herbs.

Crispy small samosa(3) filled with a savory mixture of spiced onions.

Three crispy lentil fritters soaked in creamy lightly sweetened yogurt and topped with coriander leaves, grated carrot and boondi.

Three crispy lentil fritters soaked in creamy lightly salted yogurt and topped with coriander leaves, grated carrot and boondi.

Medu Vada -1 count

Masala Vada -1 count

Crispy, deep-fried lentil doughnuts made from urad dal with a golden-brown exterior and a soft, fluffy interior.

Crispy medu vadas(3) soaked in flavorful sambar.

Kid sized Crispy Dosa drizzled with ghee.

Kids Dosa filled with a delicious blend of jaggery and shredded coconut.

Three mini, fluffy uthappams, each topped with corn, cheese and paneer.

Kids Dosa filled with melted cheese

Crisp, golden dosa spread with creamy Nutella.

A delightful wedding treat made with fresh milk,condensed milk, basil seeds, mixed nuts and agar agar jelly.

A refreshing blend of almond milk and soya milk, enriched with basil seeds, sweetened with jaggery, and topped with a mix of crunchy nuts .

Refreshing coffee made with palm sugar

A refreshing and fragrant drink made with chilled milk infused with aromatic rose syrup and basil seeds.

Hot spiced milk tea infused with fresh ginger.

A rich and creamy yogurt drink blended with ripe mango pulp.

Potatoes cooked with sautéed onions, chilies, curry leaves, and mustard seeds in a traditional masala sauce.

Salna is a rich curry made with an onion-tomato base, typically including coconut and a blend of dry spices.

Tomato chutney: A tangy and spicy condiment made from puréed tomatoes, garlic, red chilies, and spices, typically enhancing the flavor of any dish.

Coconut chutney: Fresh coconut blended with green chilies, spices, and herbs, creating a creamy and mildly spiced condiment.

Roasted peanut chutney typically includes roasted peanuts, green chillies, cumin, garlic, and tamarind, blended with spices for a nutty and tangy flavor.

Salna (16oz): A savory curry typically made with an onion-tomato base, enriched with coconut and a blend of dry spices.

Roasted peanuts blended with garlic, green chillies, cumin seeds, salt, and tamarind, creating a traditional chutney typically enjoyed with South Indian dishes.

Sambar is a South Indian lentil and vegetable stew made with toor dal, tamarind, and a unique blend of spices.

Tomato chutney typically includes puréed tomatoes, garlic, and aromatic spices, offering a tangy and slightly spicy flavor.

Freshly grated coconut blended with green chilies, roasted chickpeas, and spices, creating a creamy and mildly spicy chutney.

Puliyodharai: A tangy and spicy rice dish made with tamarind paste and aromatic spices, typically served with crispy fryums and a side of pickle.

Rice cooked with fresh tomatoes, aromatic spices, and herbs, accompanied by crispy fryums and tangy pickle.

Rice cooked with the tangy flavor of gongura leaves, typically served with crispy fryums and a side of pickle.