Dosa is often tastiest when made using a dal-rice batter and frying it crispy in plenty of ghee. That's not to say that dosas made without heavy amounts of rice and ghee can't taste rather delicious ...

Peanut chutney, also referred to as palli chutney in many South Indian kitchens, is just one of those favourite side dishes that goes amazingly well with idli, dosa, vada, uttapam, and even just with ...

Benne dosa is not just another dosa. It is a mood. Anyone who has eaten it at an old darshini in Bangalore knows the smell hits first, long before the plate arrives. Butter sizzling on a hot iron tawa ...

The almost crepe-like fermented dough is a staple food all across South India, but it remains largely unknown throughout the West. Leda Scheintaub and Nash Patel are hoping to change that. Patel, ...

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 ...