Issaquah, WA
Madras Dosa Corner offers great dishes that can likely be made vegan. While they don't specifically accommodate vegans, there are potential vegan options like the Poori Masala/Channa and the Kadai Vegetables.
A spicy gravy made with channa (garbanzo beans). Great with roti, poori, and parota.
Roasted chunks of vegetables sautéed in onion and tomato sauce with green peppers.
A hot and tangy gravy made from powder of dry lentils, red chilies, and curry leaves. Cooked in tamarind sauce. A spicy dish with a tangy twist. Goes well with hot white rice.
A set of oil-fried wheat bread with a light and puffy texture. Served with a side of potato-based masala or channa masala.
Combo of idli (1) and medu vadai (1). Dipped in sambar or served with a side of sambar and chutney.
All curries are served with white rice.
A spicy gravy made with channa (garbanzo beans). Great with roti, poori, and parota.
Roasted chunks of vegetables sautéed in onion and tomato sauce with green peppers.
A hot and tangy gravy made from powder of dry lentils, red chilies, and curry leaves. Cooked in tamarind sauce. A spicy dish with a tangy twist. Goes well with hot white rice.
A mixed vegetable curry simmered in rich flavorful gravy made with coconuts, green chilies, and Indian spices. A South Indian favorite side dish.
Vegetables cooked in dry roasted spicy coconut mixture in Chettinadu style. Enjoy with parotas, chappatis, and naans.
Fried pastry with a savory filling that includes spiced potatoes, onions, and peas. Served with mint chutney and tamarind (tangy) chutney.
Indian onion fritters coated with a flavorful chickpea batter and fried. Served with mint chutney.
Cauliflower florets coated with spicy chickpea batter and fried. Served with mint chutney.
Deep-fried Indian masala fritter with channa dal, onions, fennel, cilantro, curry leaves, and ginger. Served with coconut chutney.
Fried Indian savory donut made of lentil batter spiced up with green chilies, cilantro, and onion. Served with coconut chutney and sambar.
Flavorful, spicy South Indian style rasam (soup).
Spiced, mashed potato scoops dipped in chickpea batter and oil fried. Served with coconut chutney.
Sliced plantain dipped in chickpea batter and oil fried. Served with coconut chutney.
Sliced red onions dipped in chickpea batter and oil fried. Served with coconut chutney.
Sliced jalapeño chilies dipped in chickpea batter and oil fried. Served with coconut chutney.
A set of oil-fried wheat bread with a light and puffy texture. Served with a side of potato-based masala or channa masala.
Combo of idli (1) and medu vadai (1). Dipped in sambar or served with a side of sambar and chutney.
A set of soft bread made from wheat flour served with vegetable kuruma.
Steamed, bite-sized mini idlis soaked in sambar.
Steamed dumplings made from a rice and lentil batter. Served with coconut chutney and sambar. Can be dipped in sambar or served with a side of sambar and chutney.
A large puffy, oil-fried bread served with channa masala.
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All curries are served with white rice.
No vegan options.
No vegan options.
No vegan options.
A tangy and hot rice dish made by mixing hot and spicy lentil soup with white rice. Then seasoned with red chilies, mustard seeds, and curry leaves.
A tangy yellow rice dish made by mixing lemon juice and spices with white rice. Then seasoned with green chilies, mustard seeds, peanuts, and curry leaves.
Aromatic basmati rice cooked with Indian spices and vegetables. Served with raita.
No vegan options.
No vegan options.
For kids only, please.
A mini dosa topped with a small serving of masala.
Seven mini, bite-sized idlis seasoned with clarified butter and served with a small cup of sambar.
Kids special dosa topped with chocolate chips. Served with chocolate syrup.
A small plain dosa rolled like a cone. Flavored with ghee, chutney, and small sambar.
No vegan options.
No vegan options.
Plain dosa topped with finely chopped and sautéed red onions.
A large thin and crispy dosa served on a large platter.
A plain crispy dosa.
A soft dosa topped with cilantro and butter.
A plain oothappam spread with house-made tomato sauce. Topped with onions, tomatoes, and green peppers.
Crispy dosa with a spicy red chutney topping. A Karnataka delicacy with a spicy twist to the plain dosa.
A plain, crispy thin dosa made with semolina (wheat middling) batter.
Plain rava dosa made with sautéed pink onions that invoke the rich flavor.
Plain oothappam topped with a spicy house-made powder (with or without onion).
A soft, oil-fried, puffy Indian tortilla prepared with wheat flour.
A soft Indian tortilla prepared with wheat flour. Cooked on the hotplate.
A soft Indian tortilla prepared with wheat flour and baked in the tandoor.
A soft Indian tortilla prepared with wheat flour, seared on a hotplate, and finished on flame. Made with almost no oil.
A soft, oil-fried, puffy Indian tortilla prepared with all-purpose flour.
Tamil Nadu style meals with sambar, rasam, vegetable curries, rice, yogurt, dessert, appalam (papad), pickle, and a piece of bread or Oothappam.