Madurai Modern Cafe Menu

pieces.

Idli(no) + vada (no) dipped in sambar

Mini idli consists of bite-sized steamed cakes made from a batter of rice and lentil flour, often accompanied by sambar and chutney.

Two steamed rice and lentil cakes, typically accompanied by a lentil-based vegetable stew known as sambar.

Soft steamed rice cakes soaked in a tangy, spiced tamarind broth with tomatoes and fresh herbs.

Mini idli's ( no) dipped in sambar

Mini idli's ( no) dipped in rasam

Crispy, golden-brown fermented rice and lentil crepe, served with tangy tomato chutney, coconut chutney, and sambar.

Crisp, savory crepe filled with spiced potatoes and onions. a south indian delicacy.

Thin, crispy south indian crepe made with rice and lentil batter, generously coated with ghee (clarified butter).

Crispy lentil and rice crepe, generously coated with ghee and filled with a savory potato masala.

Crispy fermented rice and lentil crepe, generously filled with finely chopped onions.

Crispy fermented rice crepe topped with finely chopped onions, green chilies, and fresh cilantro, served with savory chutney.

Crispy dosa enriched with ghee, stuffed with a mix of spiced potatoes and onions.

Dosa cooked with a blend of ground lentils, spices, and herbs, known as podi, spread evenly across its surface.

Thin, crispy south indian crepe seasoned with aromatic ghee and a spicy blend of podi.

Thin rice and lentil crepe sprinkled with podi, a dry spice mix, and filled with a seasoned potato masala.

Crispy south indian crepe enriched with clarified butter (ghee), seasoned with a spicy "podi" mixture, and filled with a traditional spiced potato masala.

Spicy rice and lentil crepe, typically includes red chili powder, spices, and a hint of ghee for a distinct flavor.

Rice and lentil crepe, coated with a special spicy sauce, typically includes a filling of mashed potatoes seasoned with aromatic spices.

South indian crepe made with fermented rice and lentil batter, topped with a spicy blend and a generous amount of ghee.

Rice and lentil crepe, generously coated with ghee, typically includes a spicy potato masala for a rich and satisfying flavor.

Rice and lentil crepe, generously spread with a spicy mysore chutney.

Spicy south-indian crepe with our mysore hot sauce and potatoes.

Rice and lentil crepe enriched with ghee, spread with spicy mysore chutney, and filled with a savory potato masala.

Crispy dosa filled with a medley of spiced vegetables, served with chutneys and sambar.

Crispy rice and lentil crepe, traditionally prepared with clarified butter, known as ghee, offering a rich aroma and taste.

Crispy dosa filled with seasoned paneer, typically includes a special blend of spices for a distinctive taste.

Crispy dosa filled with a special blend of cheeses, offering a unique twist on the traditional indian crepe.

Crispy rice and lentil crepe filled with spiced potato masala, typically includes a generous portion of cheese.

A cone-shaped crepe crafted from fermented rice and lentil batter.

Fermented rice and lentil crepe, shaped into a cone and topped with clarified butter (ghee).

Cone shaped dosa, crafted from fermented rice and lentil batter, filled with a spiced mixture of potatoes and onions.

Crispy, cone-shaped rice and lentil crepe, generously coated with ghee, typically includes a filling of spiced potato masala.

A paper-thin, crispy crepe made from a fermented batter of rice and lentils.

Extra thin and crispy rice and lentil crepe, typically includes a savory filling of spiced potatoes and onions.

Thin rice and lentil crepe, roasted to a crisp and generously coated with ghee (clarified butter).

Thin, crispy rice and lentil crepe, roasted with ghee, typically includes a stuffing of mashed potatoes and onions.

Crispy semolina crepe served with sambar, coconut chutney, yogurt chutney, and tomato chutney.

Thin and crispy crepe made with semolina and rice flour, cooked with ghee for added richness.

Thin, crispy semolina crepe filled with spiced potato masala, served with sambar and coconut chutneys.

Thin and crispy crepe made from semolina and rice, cooked in ghee, typically includes a filling of spiced mashed potatoes.

Thin crepe made from a batter of semolina and rice, typically includes sliced onions sprinkled throughout.

Thin and crispy crepe made from semolina and rice flour, typically includes ghee and finely chopped onions.

Crispy semolina crepe filled with spiced mashed potatoes and garnished with finely chopped onions.

Thin and crispy crepe made from semolina and rice, enhanced with ghee and onions, typically includes a stuffing of spicy potato masala.

Crispy crepe made from semolina and rice flour, infused with traditional podi spices for a distinct flavor.

Thin and crispy crepe made from semolina and rice flour, enriched with ghee and sprinkled with a spicy podi mix.

Thin and crispy crepe made from semolina and rice flour, typically includes ghee, a sprinkle of podi (a dry spice mix), and onions.

Crispy crepe made from semolina and rice flour, typically includes onions and a sprinkle of "podi," a dry spicy powder blend.

Semolina and rice batter crepe, seasoned with podi spice blend, filled with onions and potato masala.

Semolina and rice batter crepe, generously coated with ghee, sprinkled with onions, and filled with a podi-infused potato masala.

Crispy and thin crepe made from a batter of semolina and rice flour, typically seasoned with mild spices.

Thin and crispy crepe made from semolina and rice flour, typically cooked with a generous amount of ghee, offering a rich taste.

Crispy crepe made from semolina and rice flour, typically includes sautéed onions with a hint of spice for a kara (spicy) flavor.

Thin and crispy crepe made from semolina and rice batter, typically includes onions and is generously sprinkled with ghee, offering a savory taste.

Crispy semolina and rice batter crepe, generously topped with onions and filled with a spiced potato masala.

Thin and crispy semolina and rice crepe, generously drizzled with ghee, sprinkled with onions, and filled with a spicy potato masala.

Thin and crispy crepe made from semolina and rice batter, typically includes a rich filling of seasoned vegetables alongside the traditional potato masala.

Shredded paratha mixed with finely chopped vegetables, onions, tomatoes, and spices.

Fluffy deep-fried bread paired with spiced chickpea curry, garnished with fresh herbs and onions.

pieses

Two pieces of deep-fried, puffed whole wheat bread, typically served with a spicy chickpea curry.

pieces.

pieces.

Opt- dry or gravy

Opt- dry or gravy

Cauliflower florets are battered and deep-fried, then tossed with onions, bell peppers, and a spicy chili sauce.

Opt - mild or spicy (sezhwan)

Opt - mild or spicy (sezhwan)

Basmati rice stir-fried with mixed vegetables and seasoned with szechuan sauce for a distinct indo-chinese flavor.

Savory fried rice tossed with fresh garden vegetables.

Semolina sweetened with sugar and cooked with ghee, typically includes nuts and raisins, flavored with saffron and cardamom.

A south indian concoction, sambar combines lentils, vegetables, and tamarind with a distinctive spice blend, while rasam is a clear soup featuring tomato, tamarind, and a mix of spices.

Plain yogurt, traditionally made, offering a smooth and creamy texture without any added flavors or sugars.

A blend of spicy gun kara podi mixed with clarified butter, typically served as an aromatic and rich addition to enhance dishes.

Sambar is a lentil stew with mixed vegetables and spices, while rasam is a spiced tomato-based soup, both integral to south indian cuisine.

Gun kara podi mixed with oil, served as a spicy and aromatic condiment, typically includes a blend of lentils and spices to complement various dishes.

Coconut chutney made with fresh coconut, green chilies, and a blend of spices, typically served as a condiment.