Prepare Dosa Batter: Soak rice, urad dal, and methi seeds for 4-5 hours. Grind into a smooth paste, adding water as needed. Ferment overnight or for 8-9 hours. Make Red Chutney: Heat oil, fry chana ...

We Indians love our fermented food, from the crumbly steamed dhokla and fluffy white idlis, to the fried wadas and the flavourful kadhi. One of the staples, preferred in the southern part of the ...

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 ...

Crispy, savory and slightly sour, dosa is the South Indian counterpart to crepes. Made with rice flour and black lentils, it can go from the size of a typical pancake to being up to a foot and a half ...

For those who love sweet and savory combinations, coconut jaggery spread is the perfect topping. Made with grated coconut ...

Making dosa batter at home is easy with the right method and ingredients. Proper fermentation and batter consistency are key ...