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There are so many dosas at Dosa Place?dosas crammed with goat, stuffed with cheese, oozing with curried potatoes?you?ll probably overlook the rest of the platters. Don?t. Once in a while, scan over the South India portion of the menu and devote a lunch to the idli, two rice-flour dumplings touched with a molten chile powder, or an uttapam, a flour Frisbee the menu advertises as a pancake but is really more of a veggie-gorged omelete. Besides, Dosa Place is also one of the precious few Southern California restaurants specializing in the tamarind-heavy cuisine of the southern Indian province of Andhra Pradesh.
Because ustedes gentle readers love lists, behold the latest entry in our Top 100 dishes list that continues until Best Of--at which point, we'll give you MORE lists! Now, on with the show...Tip for ... More »
Yes, local restaurateurs: carry us, and we'll plug you in future editions of this august column! Send an e-mail to garellano@ocweekly.com with your owner's name, restaurant name, number of copies wanted and contact info! One caveat, though: your... More »
When lunchtime comes, we Weeklings disperse to the same restaurants—one place for pho, another for pad Thai, and all the way to Tustin for ferocious southern Indian. So for those of you wanting to ask the Mexican, kiss the Commie or argue with... More »
Photo by Amy TheligBefore Super Size, before the foot-long hoagie, there was the dosa: a South Indian crepe made of mixed rice and yellow bean flour and stuffed with some sumptuous bulk, griddled until the skin is a glimmering brown and rolled up... More »
Like the rest of the 18 dosas on the menu, this chutney-and-potato-filled delicacy doesn't even come close to fitting on the plate its served upon. Each flaky corner of the oversized rice-and-lentil pancake juts a good three or four inches off the side. It's served with a small bowl of peppery vegetable soup, which nicely complements the dosa's curry-flavor filling, making for great dipping. Just make sure you have a tall glass of water--or better yet, a mango lassi--to... More »
Since 2003, Dosa Place owner Vijaya Vidulla has cooked the wondrous dishes of his native Andhra Pradesh in India, particularly dosa, a crispy, foot-long crepe stuffed with curried potatoes and everything from cashews to ground goat. No need to order these, though, because his buffet is one of the best meals in Orange County every week, stocked with organic veggies from his back yard. Unlike your standard, clammy Indian buffet, Vidulla puts the emphasis on south Indian flavors--tamarind,... More »
Dosa Place has made our Best of OC list for the past couple of years, and with good reason. It remains the county's sole restaurant to specialize in dosas: cheap, crepe-like leviathans accompanied by a spicy soup and made 17 different ways--stuffed with potatoes, melted with Cheddar cheese, crammed with ground curried goat meat, or plated hollow, in a presentation that looks like a bazooka. Don't like dosas? No matter--they also stock a traditional South Indian buffet and specialize in t... More »
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