Follow these tips for the ultimate crunch. Master restaurant-style onion rava dosa at home by using thin batter, pouring it circularly on a hot tawa, adding onions directly on the pan, and cooking ...

Idli is a bit better than dosa because it's steamed without oil. We usually make one batter for idli and another for dosa.

If you have been looking for a perfect hack to get brown and crispy dosas without much effort, here's why sugar works great ...

Jaya Saxena is a former correspondent at Eater, and the series editor of Best American Food and Travel Writing. She explores wide ranging topics like labor, identity, and food culture. Open the fridge ...

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 ...

Half a cup of rava/semolina/suji, half a cup of rice flour, one-fourth cup of maida, one tsp of salt, four cups of water, two chillies, one inch of ginger, two tbsp of coriander, two tsp of pepper, ...

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 ...

If you're tired of eating sprouts, sandwiches, or parathas every day and are looking for something new, light, yet ...