A brief history of the humble dosa

Did you know that the origins of the dosa can be traced back over 2000 years?

Originating in Southern India in the 5th century AD, the original Tamil dosa was thick and soft, but it was it’s thinner and crispier counterpart – believed to be originally made in Karnataka – that found fame across the land.

Compared to some of the heavier breads associated with more contemporary Indian cuisine that are often packed with carbs, dosa’s contain very little fat yet are incredibly filling. It’s no surprise, then, that they’ve become a staple of not just breakfast, but lunch and dinner too!

Originally gaining popularity in the cities of Andhra Pradesh, Tamil Nadu, Kerala, Telangana and the aforementioned Karnataka, these days dosa’s are enjoyed not just across India but throughout the world with a range of leading restaurant’s and street food vendors serving the wholesome snacks as far and wide as Sri Lanka, Mauritius, Nepal, Bangladesh, Malaysia, Singapore and of course the UK!

Served with a wide variety of chutneys and freshly made from our own hand-crafted mix of de-husked black lentils and rice, explore our menus and find your perfect dosa combinations today!

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