Murugan Idli Shop

Savory rice and lentil porridge seasoned with ginger, green chilli, and peppercorns. Comfort in every spoonful.

Roasted semolina cooked with mustard seeds, curry leaves, onions, and vegetables. A quick wholesome morning plate.

Classic thin dosa with a golden crisp edge. The purist's choice -- served with sambar, coconut chutney, and tomato chutney.

Dosa topped with finely sliced red onions and green chillies pressed into the batter as it cooks. Sharp and fragrant.

Lacy and crisp dosa made from semolina, rice flour, and black pepper. Thinner and more delicate than the classic.

Medu vada soaked in hot sambar until each fritter absorbs the tangy lentil broth. A gentle, warming preparation.

Vada submerged in chilled, spiced yogurt and finished with tempered mustard, curry leaves, and a pinch of fine chilli powder.

A spicier, more rustic cousin of ven pongal -- loaded with black pepper, dry red chillies, and asafoetida.

Fresh grated coconut blended with green chilli, ginger, and roasted chana dal. Tempered with mustard seeds and curry leaves.

Slow-cooked tomatoes with red chilli, garlic, and a touch of tamarind. Deep, tangy, slightly smoky.

Strong black tea brewed with cardamom, ginger, and cinnamon, sweetened and finished with full-cream milk.

Chilled thin yogurt churned with ginger, curry leaves, and a pinch of asafoetida. Cooling and digestive.

Freshly squeezed lime with soda water. Available sweet, salted, or both.