Dosa: A thin, crisp South Indian crepe of fermented rice-and-lentil batter, served with sambar and coconut chutney. Masala dosa is folded around spiced potato; Mysore masala adds a red chili-garlic smear; rava dosa is a lacy semolina version; paper dosa is the extra-large, extra-crisp one. Uttapam is the same batter cooked thick like a pancake with onion, tomato and chili on top. On this menu as: Rava Dosa · Rava Masala Dosa · Onion Rava Dosa.
Garam masala: "Masala" simply means a spice blend, or the sauce built on one. Garam masala ("warm blend") is the finishing mix of cardamom, cinnamon, clove, cumin, black pepper and other whole spices toasted and ground, added at the end of cooking for aroma rather than heat. Every region and household has its own proportions. On this menu as: Masala Spiced Cashew Nuts · Rava Masala Dosa · Onion Rava Masala Dosa.
Idli, vada & upma: South Indian breakfast. Idli are soft steamed cakes of the same fermented batter as dosa; medu vada are savory lentil doughnuts, crisp outside and fluffy within (dahi vada are soaked in spiced yogurt); upma is a savory semolina porridge; pongal is rice and lentils cooked soft with pepper, cumin and ghee. All are eaten with sambar and chutney. On this menu as: Idli · Idli in Rasam Bowl · Idli in Sambar Bowl.
Aloo, gobi, bhindi, baingan, matar: The vegetable vocabulary of a North Indian menu: aloo is potato, gobi cauliflower, bhindi okra, baingan eggplant (bharta is roasted and mashed), matar peas, jeera cumin. Malai kofta are dumplings of paneer and potato in a creamy gravy. "Aloo gobi" is potato and cauliflower; "matar paneer" peas and paneer, and so on. The name is the recipe. On this menu as: Gobi Manchurian · Alu Tikki · Alu Chaat.
Paneer: Fresh, unaged cheese made by curdling hot milk with lemon or vinegar and pressing the curds into a firm block. It does not melt, so it can be grilled (tikka), fried, or simmered in gravies, and it is the standard vegetarian protein on North Indian menus. On this menu as: Paneer Pakora · Paneer Manchurian · Paneer Rava Masala Dosa.
Dal: Lentils, and the soupy stew made from them. Dal tadka is yellow lentils finished with a tempering (tadka) of spices sizzled in ghee; dal makhani is black lentils and kidney beans simmered overnight with butter and cream; sambar is the sour, tamarind-and-vegetable lentil stew of the south, served with dosa and idli. On this menu as: Idli in Sambar Bowl · Mini Idli in Sambar Bowl · Idli Vada in Sambar Bowl.

How these dishes compare

Fried ricetypically $13.99 across 406 menus
Biryanitypically $16.49 across 366 menus
Samosatypically $6.99 across 361 menus
Daltypically $11.99 across 356 menus
Roti, chapati & parathatypically $4 across 343 menus
Saag & palaktypically $15.95 across 320 menus
Chana masala & choletypically $14.99 across 303 menus
Pakora & bhajitypically $8 across 291 menus

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Dosa World

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Rava Dosa

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Uttapam

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How these dishes compare

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