The dosa-and-idli world: tiffin classics built on fermented rice-and-lentil batter.
Dosa · South India
Rice and urad dal, soaked, ground and fermented into a batter that fries into a crisp, lacy sheet, wrapped around potato cooked soft with turmeric, mustard seed and curry leaf.
View Recipe →South Indian Tiffin · South India
Whipped urad dal batter, shaped into rings by hand and deep-fried until the outside shatters crisp and the inside stays light and full of air, served alongside sambar and coconut chutney.
View Recipe →Dosa · South India
Buttermilk loosens a semolina and rice flour batter into something thin enough to run like water, and with only a short rest needed, it fries into a properly crisp, holed dosa inside an hour.
View Recipe →South Indian Tiffin · South India
Steamed cakes of rice and urad dal batter, left to ferment overnight until airy and faintly sour, then steamed until soft and served with chutney and sambar.
View Recipe →South Indian Tiffin · South India
A broad, thin crepe made from the identical batter used for idli -- fermented rice and urad dal -- but poured thinner, cooked hot and fast on a flat griddle until it turns golden and crackles at the rim.
View Recipe →Dosa · South India
The dosa batter you already know — fermented rice and urad dal — gets ladled on much thicker here, loaded with chopped coriander, chilli, tomato and onion, then cooked all the way through on the tawa instead of being crisped thin.
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