The dosa lineup
Plain dosa, masala dosa, mysore masala dosa, paneer chilli dosa, cheese dosa, uttapam. Serve with fresh coconut chutney, tomato chutney, and sambar. A live dosa counter comfortably handles 150 to 200 guests.
Setup requirements
Two tawas, one chef per tawa, dedicated batter and chutney station, and a small display fridge for garnishes. Allow 3 square metres of floor space and ventilation.
Cost per head
Live dosa counter typically adds AED 15 to AED 25 per guest depending on menu depth and chef count.
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