The story
A family kitchen on Bel-Red, and dosas made to order.
No meat, no fish, no egg. And no second griddle.
Dosa House has been family-run on Bel-Red Road since 2019. It is a 100% vegetarian kitchen: no meat, no fish, no egg, and no second griddle out the back.
Batter is ground here and left to ferment over three days, which is what gives a dosa its sourness and its snap. Sambar is cooked fresh every morning and five chutneys are made daily: coconut, mint, peanut, tamarind, tomato. Nothing is held over from yesterday.
Breakfast runs from 9am every day: idly steamed soft, vada fried to order, upma, poha, pesarattu, and filter coffee pulled between two steel tumblers. The whole menu is on from the moment we open, so if you want chole bhatura at nine in the morning, you can have it.