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D I NNER The DOSA experience is all about sharing the tastes & aromas of authentic South Indian cuisine with shared plates, curries, rice, breads, sides and, of course, our signature dosas & uttapams

SHARED PLATES D: DAIRY FREE | E: EGG FREE | G: GLUTEN FREE | N: NUT F REE | V: V EGAN Please inform the server about your dietary preferences

CHUTNEY SAMPLER

EGN

DUNGENESS CRAB POORI

5.5

Sweet onion, tamarind, mint, roasted chile-garlic, great with papadum, vegan option (V ) with cilantro EG

14

Avial Sauce, Blood Orange, Pistachios N E G 14

House-made paneer, coconut, Asian pear, satsuma, cumin

DEGNV

EG

15

N

7/13

N

13

Filo dough, peppers, potatoes, chutney Street-food style chaat ADD 2

Chilled yogurt, tamarind chutney DEGNV

N

Spiced potato patty, chutneys, caramelized onion, gunpowder (1 or 2)

SOUTHERN SAMOSAS

8

IDLI OR VADA SAMBAR

Green Garlic, coconut, lime chili

VADA PAV (VEG SLIDERS)

10

Gunpowder rub, roasted chile-garlic and sweet onion chutneys

D AHI VADA

E G N 16

Red pepper chutney, pickled vegetables, cucumber raita

Street-style, grapefruit, habanero, coconut

IDLI FRIES

14

LAMB “KEBAB" PAV (SLIDERS)

14

DEGNV

GN

Citrus raita, kumquat chutney

LAKE KOCHI GRILLED PRAWNS

SPROUTED MUNG AND LENTIL SALAD BROKAW AVOCADO CHAAT

Periyar Masala, chickpeas, trout roe

KERALA CHICKEN

GRILLED ZUCKERMAN 'S ASPARAGUS

16

N

9

RASAM “FIRE BROTH ” SOUP

Steamed rice patties or lentil dumplings, spiced lentil soup, chutneys

6

DEGNV

Spicy broth, tomatoes, tamarind, lentils, black pepper

CURRIES & MORE SMOKED ARCTIC CHAR & MOILEE

GEDN

32

HYDERABADI SPICED LAMB CHOPS

EGN

36

Coconut rice, kumquat achaar, fingerling potato chips

Spiced yogurt marinade, grilled asparagus, red pepper chutney, Halal

SHRIMP PEPPER FRY

TAMIL LAMB CURRY

E G 30

SOUTH INDIAN GOAT BIRYANI

DEG

29

Cauliflower, mint, dates, lemon, Halal, uttapam

Cashews, collard greens, pongal EN

ENGLISH PEA KOFTA

32

EG

22

Dough purdah, basmati rice, broccolini, citrus raita

Coconut-yogurt curry, basil, pumpkin seeds

PHILIPKUTTY CHICKEN CURRY

CHANNA BHATURA

ENGD

28

Marble potatoes, coconut, green garlic tempering

Executive Chef - Arun Gupta

N

19

Chickpea masala, heirloom beans, spring vegetables Vegan option (V ) with Poori

Chef de Cuisine - Kumar Saravanan

A service fee of 20% of the pre-tax check will be added to parties of five or more 6% surcharge will be added to all checks for San Francisco-imposed employer mandates

FOLLOW US

Twitter.com/dosasf Facebook.com/dosasf Instagram.com/dosasf 4.16.2018


DOSA D: DAIRY FREE | E: EGG FREE | G: GLUTEN FREE | N: NUT F REE | V: V EGAN Most dosas & uttapams can be made dairy-free or vegan (V), please inform the server about your dietary preferences Savory rice and lentil crepe, served with fresh coconut and tomato chutneys and sambar, a flavorful lentil and vegetable dipping soup Masala described below is a traditional filling of spiced mashed potatoes. Tips for first-timers: Dip each dosa or uttapam morsel in the sambar, add chutneys…and yes, feel free to use your fingers

MASALA

EGG DOSA

14

GE

GN

16

The Classic, potato masala, onions, cashew nuts

Cage-free eggs spread inside the dosa, onions, chiles, spices

LAMB ‘KEEMA ’

PAPER MASALA

18

EGN

15

GE

Plain dosa, side of spiced minced lamb, diced potatoes

Large, thin, pliable, crispy, potato masala

PANEER & PEAS

SPICY MUNG MASALA

EGN

16

15

GE

Spiced, shredded unaged farmer’s cheese

Lentil batter (‘pesarattu’), green chiles, onions, cilantro, potato masala

ROASTED CHILE & GARLIC

RAVA MASALA

15

GE

Masala dosa, spicy chile-garlic chutney

DE

15

Crispy semolina wheat dosa, potato masala, onions, cashe

UTTAPAM Slightly thicker, pancake-style variation of the Dosa, variety of savory toppings described below Each Uttapam is also served with fresh coconut and tomato chutneys and sambar

GRILLED ASPARAGUS

SOUTH INDIAN MOONS

E G N 17

EG

16

Broccoli, carrots, caramelized onions

Chef’s selection of five different uttapams

ROASTED MUSHROOMS

PANEER & PEAS

EGN

17

EGN

16

Organic, Beech, Maitake, Trumpet, curry leaves

Spiced, shredded unaged farmer’s cheese, cilantro

QUINOA “THINNAI”

CARAMELIZED ONION

EGN

15

Quinoa-lentil batter, Thai chiles, ginger, onion, fresh curry leaves

MIXED CHILE

EGN

EGN

14

Chiles, cilantro, roasted red onions

14

Spicy! Serrano, jalapeno, habanero, Thai chiles, red onion, cilantro

RICE, BREAD & SIDES BASMATI RICE - LEMON , COCONUT OR PLAIN

DEGNV

4

CAULIFLOWER RICE

DEGNV

Traditional South Indian tempering spices

South Indian tempering spices

RAITA

DAHI RICE

EGN

5

EGN

5

6

Chopped cucumber, spiced, cool Straus organic yogurt

Cool Straus organic yogurt, Basmati rice

BHATURA

ACHAAR (INDIAN RELISH )

N

7

Oversized, soft, puffy wheat bread

POORI

DENV

DEGN

2

Green mango (spicy or sweet), Andhra tomato

6

Two puffy breads, fried, whole grain durum wheat

Executive Chef - Arun Gupta

Chef de Cuisine - Kumar Saravanan

A service fee of 20% of the pre-tax check will be added to parties of five or more 6% surcharge will be added to all checks for San Francisco-imposed employer mandates

FOLLOW US

Twitter.com/dosasf Facebook.com/dosasf Instagram.com/dosasf 4.16.2018

DOSA on Fillmore Dinner Menu  
DOSA on Fillmore Dinner Menu  
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