FAQs

What's dosa?

Dosa (doe-sah) is a delicious and nutritious sourdough crepe made from fermented rice-lentil batter.

Dosa dates back to the 6^th century AD, and is believed to originated in Udipi, a small temple town in Karnataka. Now, it's a staple dish in southern Indian states, such as Kerala, as well as in Sri Lanka, Malaysia and Singapore. Dosa is often served for breakfast and commonly sold by street vendors. Dosa is served with an endless possibility of fillings and side dishes.

We keep it simple - 

the menu reflects Syrian Christian Kerala roots of Haseen, your cook for today. We make soft dosas, that are less crispy, oily and starchy than those found in typical restaurants. The chutneys and side dishes are also those Haseen grew up with and has perfected through trial and error as a self-taught cook.

How's it prepared?

The dosa batter requires two days to make. Haseen soaks the lentils and rice in water overnight, blends them together the next day, and then lets the batter ferment overnight once more.

Everything is made fresh (no evil microwaves!) and we use organic produce when possible.

How do I eat it?

Preferably with your fingers - rip the dosa and dip it in the sambar and chutneys. It's most enjoyable this way, but we also provide cutlery.

Do you cater for vegans/allergies/dietary restrictions?

Yes. Dosa, as well as all the items on the menu, are gluten and wheat-free. The menu is vegetarian, and the only animal product used is ghee (clarified butter) to season the dosa, which we can hold on request for our vegan friends.

Note, the dessert, ellayappam, CONTAINS CASHEW NUTS.

Can I bring my own beer and wine?

Yes, please do.

Where is this dosa 'popping up'?

Right now, just in our home near Kings Heath's High St. You'll be sent the address upon booking.