Our menu

Two steamed rice cakes with sambar and coconut chutney.

The wide, flat Karnataka-style idli — softer and thinner.

A dozen bite-sized idlis, made to be dunked in sambar.

Thatte idli tossed in gunpowder podi and hot ghee.

Crisp at the edges, soft in the middle. Ghee all the way through.

Plain dosa dusted with our house gunpowder podi.

Folded over slow-cooked potato masala.

Masala dosa with a generous line of podi.

Roasted garlic paste smeared on the griddle side.

Fresh mint chutney layered inside the fold.

Served open-faced so every inch stays crisp.

Thin, crackling lace of semolina, cumin and curry leaf.

Rava dosa folded over potato masala.

Sweet onion scattered across the batter.

Onion rava dosa with the full masala filling.

Sliced onion pressed in and griddled until sweet.

Onion and tomato, with green chilli and coriander.

Onion, tomato, capsicum, carrot and coriander.

Finished with gunpowder podi and ghee.

Coarse-ground chana dal fritters, crunchy through.

The classic doughnut-shaped urad vada — crisp shell, fluffy inside.

Dal vada soaked in hot peppery rasam.

Vada in chilled sweet curd with podi on top.

Tempered with mustard, curry leaf and ginger.

Puliyogare — tamarind, jaggery and roasted spice paste.

Turmeric, peanuts and fresh lemon.

Rice folded through hot tomato-pepper rasam.

Lentil and vegetable sambar over rice.

Roasted semolina with ghee, cashew and curry leaf.

Six golden batter dumplings from the appe pan.

Layered flaky parotta with a coconut vegetable kuruma.

One idli, one vada — pick your vada.

One of each, with chutney and sambar.

A tumbler of hot peppery rasam.

Chicory-blend decoction, boiled milk, pulled between tumbler and davara.

The same decoction, poured cold.

Spiced chaas with curry leaf and ginger.

Gram flour, sugar and a lot of ghee.

Semolina halwa with pineapple and cardamom.

Coconut milk kheer, lightly sweetened.

Soft serve churned with our own filter coffee decoction.