DINNER We highlight the seasonal bounty of Northern California by sourcing daily from local farms, ranches, and orchards committed to sustainable practices

D: DAIRY FREE | E: EGG FREE | G: GLUTEN FREE | N: NUT FREE | V: VEGAN OR VEGAN OPTION Please inform the server about your dietary preferences

SNACKS SALADS DOSA MASALA GE ( V o p t i o n ) 12 CHUTNEY SAMPLER EGN ( V o p t i o n ) 5.5 SPROUTED MUNG SALAD EGN ( V o p t i o n ) 12 The Classic Mashed Spiced Potatoes Masala, Cashew Nuts Sweet Onion, Tamarind, Mint, Roasted Chili-garlic House Made Paneer, Coconut, Grapes, Orange & Cumin Dressing LAMB ‘KEEMA’ EGN 16 CHENNAI CHICKEN GN 13 CHICORY AND CUCUMBER SALAD EGN 14 Plain Dosa, Side of Minced Lamb & Diced Potatoes Citrus Raita, Halal Chicken Yogurt, Snap Peas, Mint Dressing PANEER & BUTTERNUT SQUASH EGN 15 CRISPY CRAB BONDA 12 Spiced & Shredded Unaged Farmer’s Cheese, Chilis Dungeness Crab, Green Garlic, Pickled Shallot, Sweet Chile Sauce SHARED SPICY PEAR DOSA E ( V o p t i o n ) 14 SPICY BROKAW AVOCADO ‘ACHAAR’ DEGNV 11 NAGORE BRAISED LAMB SHANK DEGN 34 Classic Masala Dosa, Spicy Pear Chutney Pappadum, Thai Chile, Oro Blanco Grapefruit Marble Potatoes, Coconut Orange Curry PAPER MASALA GE ( V o p t i o n ) 13 BRUSSELS SPROUTS PORIYAL GE ( V o p t i o n ) 12 RAWN ASALA EGN 26 P M Large, Thin, Pliable, Crispy, Spiced Potato Masala, Onions & Cashew Nuts Paneer, Yogurt, Peanuts, Mango Lime Pickied Sesame, Coconut, Potatoes, Shallots, Coconut Rice MYSORE MASALA GE ( V o p t i o n ) 12 VADA PAV VEG SLIDER N 7/13 DEGN 25 NILGIRI STYLE CHICKEN CURRY Masala Dosa, Thin Spread of a Spicy Lentil Chutney, From the Indian City of Mysore Spiced Potato Patty, Chutneys, Caramelized Onions, Roasted Channa, Sunchokes, Cilantro, Mint Gunpowder Masala, Raita (1 or 2) EGG GN 15 EG 25 CAULIFLOWER AND PISTACHIO KOFTA Cage-Free Eggs Spread Inside the Dosa, Onions, Chilies, Mild Spices DAHI VADA EGN 7 “Mor Kuzhambu”, Paneer, Romanesco, Dates, Pistachio, Coconut Rice Cool Yogurt Over Lentil Fritters, Tamarind & Mint Chutney, Spices CHANNA PARATHA EN 19 NORTHERN SAMOSAS N V 13 Garbanzo Masala, Flaky Griddled Paratha TTAPAM Spiced Onion Capsicum Potatoes, Chutney U

BUTTERNUT SQUASH AND KALE UTTAPAM EGN ( V o p t i o n ) 15 Chilis, Cucumber, Lime

SIDES ORGANIC MUSHROOM & ARUGULA EGN ( V o p t i o n ) 16 Beech, Maitake, Trumpet Mushrooms, Curry Leaves, Baby Arugula ASMATI ICE DEGNV 4 B R MIXED CHILE EGN ( V o p t i o n ) 14 Lemon, Coconut or Plain LIME PICKIED DEGN V 2 Spicy! Jalapeno, Thai Chilies, Cilantro DAHI RICE EGN 6 THAI CHILI ACHAAR DEGN V 2 SOUTH INDIAN MOONS EG ( V o p t i o n ) 15 Organic Yogurt, Basmati Rice Chef’s Selection of Five Different Uttapams RASAM “FIRE BROTH” SOUP DEGNV 6 HABANERO CHUTNEY DEGN V 2 CARAMELIZED ONION EGN ( V o p t i o n ) 13 Tomatoes, Tamarind, Lentils, Black Pepper, Spices Diced Green Chilies, Cilantro RAITA EGN 5 IDLI OR VADA SAMBAR DEGN V 9 Chopped Cucumber, Spiced, Cool Organic Yogurt Steamed Rice Patties or Lentil Dumplings

Twitter.com/dosasf A service fee of 20% of the pre-tax check will be added to parties of five or more Executive Chef- Arun Gupta FOLLOW US Facebook.com/dosasf A 6% surcharge will be added to all checks for San Francisco-imposed employer mandates Chef de Cuisine- Ramesh Ramamoorthy Instagram.com/dosaf