Dinner at Dosa House in Ridgewood

Hi Everyone,

Two of our members have recommended the Dosa House in Ridgewood. Carol recently went there and did a write up for our next event. Please see below.....

Our next meeting will take place at the new Dosa House Restaurant in Ridgewood NJ on May 1st at 7:00PM. Dosa House took over from the Ridgewood Eatery who took over from Green Fusion. Although dosa restaurants are usually casual places to eat, here it is newly renovated to be a bit more upscale with a black and red theme reflected in their table cloths and napkins while still maintaining reasonable pricing.

As the name suggests, dosas are a main staple at this new restaurant. Dosa is a popular South Indian crepe or pancake made from a fermented batter of rice and lentils, known for being crispy on the outside and soft on the inside. It's a staple food often served hot for breakfast, as a snack, or a meal, typically accompanied by sambar (a lentil-based vegetable stew) and chutney (a savory dip). A common variation, Masala Dosa, is stuffed with a spiced potato filling. They also have uthappam which is like an Indian pizza and sambar soup that I enjoyed and found to be especially tasty during my visit there.

Although there are no vegan desserts, we are allowed to bring our own, as well as plant milk for the masala tea. (If enough people agree to attend in advance, they may provide it for us).

The restaurant is 100% vegetarian and mostly vegan- except for a few dishes that have cheese or yogurt. Anything made with ghee can be veganized. Management is very willing to accommodate us including keeping the spice levels to a minimum or non existent if necessary without sacrificing flavor.

They are open until 10:30 with the last order at 9:45. Please see pictures and the link below for the menu and directions. This should be fun and interesting. Hoping you can all be there.

Carol did this write up, but I will be taking care of the reservations. Please RSVP as early as possible but no later than Friday at 4:00pm. This is so they can best configure tables to adequately accommodate us and for everyone to sit together. If you have any questions please contact me (Elana)

We'll be celebrating 2 birthdays 🎂 🥳 🎉 🎈 🎁 🎊 🍾 .

Finally, We are requesting- not requiring- a $1 contribution to meet the Meet Up costs.

Thank you Carol for this great write- up!

Looking forward,
Elana

Just for interest, Carol provided a more detailed descritption of dosas!

• Ingredients: The base batter is made from rice and black gram (urad dal), sometimes with additions like fenugreek seeds, semolina, or cooked rice for texture.
• Texture: Ranges from paper-thin and crispy (like Neer dosa) to thicker and softer, depending on the recipe.

Common variations

• Masala Dosa: Stuffed with a spiced potato mixture.
• Rava Dosa: Made with semolina (rava) for a crispier texture.
• Neer Dosa: A very thin, lacy dosa from Mangalore.
• Podi Dosa: Sprinkled with a spicy powder (podi).