Photos: 10 south Indian alternatives to dosa you must try in Mumbai

05-Mar-2017
  • This is a crumbled yet fully and soft yet crispy flattened bread popular in the kitchens of the south. In fact, Malabari parotta is an authentic Kerala food item eaten mostly with Chicken Chettinad, Mutton Chettinad or vegetable stew. Malabari parotta has a unique design which not only looks good on the plate, but also tastes delicious when eaten with traditional south Indian curries. The Bombay Canteen is one of the best Mumbai restaurantsfor munching some crunchy flaky Malabari parottas. Pic courtesy/YouTube

    This is a crumbled yet fully and soft yet crispy flattened bread popular in the kitchens of the south. In fact, Malabari parotta is an authentic Kerala food item eaten mostly with Chicken Chettinad, Mutton Chettinad or vegetable stew. Malabari parotta has a unique design which not only looks good on the plate, but also tastes delicious when eaten with traditional south Indian curries. The Bombay Canteen is one of the best Mumbai restaurantsfor munching some crunchy flaky Malabari parottas. Pic courtesy/YouTube

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  • Adai is one of the most popular breakfasts in Tamil Nadu and Kerala. It is both soft and crispy. Adai is generally eaten with sugar and coconut chutney. Dakshinayan in Malabar hills serve plain and masala Adai dosa in Mumbai. Pic courtesy/YouTube

    Adai is one of the most popular breakfasts in Tamil Nadu and Kerala. It is both soft and crispy. Adai is generally eaten with sugar and coconut chutney. Dakshinayan in Malabar hills serve plain and masala Adai dosa in Mumbai. Pic courtesy/YouTube

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  • This south Indian alternative is common in Kerala, Tamil Nadu and Sri Lanka. It is a bowl-shaped thin pancake made from fermented rice flour batter and coconut milk. It is crispy from the side and soft in between. Appam is also known as Hopper and two forms of hoppers are Egg Hopper and Honey Hopper. Cafe Madras in Matunga East serves delicious appams with vegetable stew. Pic courtesy/YouTube

    This south Indian alternative is common in Kerala, Tamil Nadu and Sri Lanka. It is a bowl-shaped thin pancake made from fermented rice flour batter and coconut milk. It is crispy from the side and soft in between. Appam is also known as Hopper and two forms of hoppers are Egg Hopper and Honey Hopper. Cafe Madras in Matunga East serves delicious appams with vegetable stew. Pic courtesy/YouTube

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  • This is a popular south Indian soup cooked using tamarind syrup as its base. Other spices like chilli pepper, pepper, and cumin seeds are also added to rasam for taste. Vegetables and at times fruits can be added to rasam to make it more tasty and healthy. It is traditionally consumed with curd rice. Rasam also acts as a serving with plain rice, sambar rice or can be eaten separately. Banana Leaf in Andheri West is known to serve tasty and authentic rasam. So go for a try!

    This is a popular south Indian soup cooked using tamarind syrup as its base. Other spices like chilli pepper, pepper, and cumin seeds are also added to rasam for taste. Vegetables and at times fruits can be added to rasam to make it more tasty and healthy. It is traditionally consumed with curd rice. Rasam also acts as a serving with plain rice, sambar rice or can be eaten separately. Banana Leaf in Andheri West is known to serve tasty and authentic rasam. So go for a try!

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  • Upma or uppittu is a common South Indian dish, cooked as a thick porridge from dry roasted semolina (sooji) or coarse rice flour. Curry leaves are used to cook Upma to bring in the authentic aroma of south Indian cuisine. With time, upma also emerged as a popular Maharashtrian food available in most of the restaurants in Mumbai. Mani's Lunch Home in Mumbai serves authentic south Indian upma at a very pocket friendly price.  Pic courtesy/YouTube

    Upma or uppittu is a common South Indian dish, cooked as a thick porridge from dry roasted semolina (sooji) or coarse rice flour. Curry leaves are used to cook Upma to bring in the authentic aroma of south Indian cuisine. With time, upma also emerged as a popular Maharashtrian food available in most of the restaurants in Mumbai. Mani's Lunch Home in Mumbai serves authentic south Indian upma at a very pocket friendly price. Pic courtesy/YouTube

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  • Medu vada is a doughnut-shaped ball, which is crispy from inside and soft from outside. Its basic ingredient is urad dal. It is served with sambar and coconut chutney mostly during breakfast or evening snack. At times, medu vada is served with yogurt as a chaat platter like dahi vada. Medu vada and masala medu vada can be best savoured in Dakshinayan, Juhu. Pic courtesy/YouTube

    Medu vada is a doughnut-shaped ball, which is crispy from inside and soft from outside. Its basic ingredient is urad dal. It is served with sambar and coconut chutney mostly during breakfast or evening snack. At times, medu vada is served with yogurt as a chaat platter like dahi vada. Medu vada and masala medu vada can be best savoured in Dakshinayan, Juhu. Pic courtesy/YouTube

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  • Uttapam or Uthappa is a dosa-like dish emerged from the kitchens of South India. Unlike a dosa that is crisp and thin, uttapam is a thick pancake, with toppings put right into the batter made of urad dal and rice powder. There are different forms of uttapam like plain uttapam, onion uttapam, tomato uttapam, mixed vegetable uttapam, to name a few. It is generally served with sambar and chutney. Plan a breakfast at Cafe Mysore in Matunga East  for delicious uttapams.

    Uttapam or Uthappa is a dosa-like dish emerged from the kitchens of South India. Unlike a dosa that is crisp and thin, uttapam is a thick pancake, with toppings put right into the batter made of urad dal and rice powder. There are different forms of uttapam like plain uttapam, onion uttapam, tomato uttapam, mixed vegetable uttapam, to name a few. It is generally served with sambar and chutney. Plan a breakfast at Cafe Mysore in Matunga East for delicious uttapams.

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  • Curd rice is popular in Tamil Nadu, Kerala, Karnataka, and Andhra Pradesh. It is prepared using unsweetened yogurt and is seasoned with curry leaves, chopped green chillies, ginger, along with tadka of black mustard seeds, red chillies, and urad daal. It is either consumed separately or with south Indian chutney and rasam. Arya Bhavan in Matunga East offers tasty and authentic curd at a pretty economical rate. Pic courtesy/YouTube

    Curd rice is popular in Tamil Nadu, Kerala, Karnataka, and Andhra Pradesh. It is prepared using unsweetened yogurt and is seasoned with curry leaves, chopped green chillies, ginger, along with tadka of black mustard seeds, red chillies, and urad daal. It is either consumed separately or with south Indian chutney and rasam. Arya Bhavan in Matunga East offers tasty and authentic curd at a pretty economical rate. Pic courtesy/YouTube

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  • Though this is as popular as dosa, yet idli has witnessed different forms of servings over years. It is served with sambar, coconut chutney and tamarind chutney. There are different types of idlis like plain idli, chilli idli, fried idli, vegetable idli etc. Also, the basic ingredients of idli vary from ragi idli, rawa idli,and poha idli, to oats idli and vermicelli idli. It serves as a light, tasty and health south Indian breakfast. Udipi Idli House in Matunga is one of the popular south Indian restaurants in Mumbai that serve a range of delicious idlis.

    Though this is as popular as dosa, yet idli has witnessed different forms of servings over years. It is served with sambar, coconut chutney and tamarind chutney. There are different types of idlis like plain idli, chilli idli, fried idli, vegetable idli etc. Also, the basic ingredients of idli vary from ragi idli, rawa idli,and poha idli, to oats idli and vermicelli idli. It serves as a light, tasty and health south Indian breakfast. Udipi Idli House in Matunga is one of the popular south Indian restaurants in Mumbai that serve a range of delicious idlis.

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  • This is a south Indian style chicken dish prepared with boneless chicken. There are different styles of cooking Chicken 65, like Andhra style, Hyderabadi style, and Kerala style. However, the dish originated from Chennai. Chicken 65 is served as a starter before a main course south Indian platter. Oasis in Andheri West is one of the best Mumbai restaurants to dine over a delicious plate of Chicken 65. Pic courtesy/YouTube

    This is a south Indian style chicken dish prepared with boneless chicken. There are different styles of cooking Chicken 65, like Andhra style, Hyderabadi style, and Kerala style. However, the dish originated from Chennai. Chicken 65 is served as a starter before a main course south Indian platter. Oasis in Andheri West is one of the best Mumbai restaurants to dine over a delicious plate of Chicken 65. Pic courtesy/YouTube

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