The dosa is a hugely versatile food. In India, it can be a light snack or a meal in itself. It can be made light and lacy or thick and substantial. It can take a simple five minutes to prepare or a ...

Making dosa right away may seem simple, but it requires a few clever tips to get it just right. Because instant dosa batter does not ferment like traditional dosa batter does, it takes skill and ...

The dosa is a hugely versatile food. In India, it can be a light snack or a meal in itself. It can be made light and lacy or thick and substantial. It can take a simple five minutes to prepare or a ...

Dosa is a thin, crispy South Indian crepe made from rice and lentils. Rajma dosa combines protein-rich rajma and paneer for a flavourful dish. Proper fermentation and cooking on a heated tawa ensure a ...

Comparing dosa to the Indian version of a pancake is a serious and reductive mistake, but one often made even by South Asians. Then again, there are so many variations of dosa from different regions ...

Stuffed besan dosa features a crispy exterior with a filling of paneer, vegetables, and spices. Besan is high in protein and fibre, making this dosa a nutritious alternative to regular dosa. The ...

2 cups whole-fat plain yogurt (I use Strauss family creamery — you can use any tart, whole-fat, plain yogurt with active cultures, the tarter the better) 2 cups Alphonso mango pulp (available in ...

IN HINDSIGHT, I think the high point of my last office job was lunch, on my first day. I was welcomed with a trip to a Manhattan outpost of Saravana Bhavan. The South Indian restaurant chain is known ...

Thattu Dosa comes from Kerala’s traditional cooking culture, where fermented batters have been used for centuries to create filling and easy-to-digest breakfasts. The name “thattu” refers to the flat ...