Fermented-batter tiffin classics from South India.
Dosa · South India
Remove the potato filling and this is simply dosa; adding a mild, turmeric-tinted potato mixture tempered with mustard seed and curry leaf, folded inside a thin fried crepe, is what turns it into masala dosa specifically.
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Whole urad dal, soaked and whipped until airy, shaped by hand into rings and deep-fried until the outside turns crisp and the inside stays light, served with coconut chutney and sambar.
View Recipe →Dosa · South India
Skip the soaking, the grinding and the overnight wait entirely — this batter is just semolina, rice flour and buttermilk whisked into something closer to cream, ready for the pan inside an hour and finishing full of holes with a genuine crunch.
View Recipe →South Indian Tiffin · South India
A naturally fermented batter of rice and urad dal, folded together by hand and left overnight to rise, steamed into soft rice cakes and served with coconut chutney and sambar.
View Recipe →South Indian Tiffin · South India
The same fermented rice-and-urad-dal batter used for idli, spread thin on a hot griddle and cooked until the edges crisp and the whole crepe turns golden, wide enough to fold or wrap around a filling.
View Recipe →Dosa · South India
Dosa batter poured thick instead of thin, with onion, tomato, chilli and coriander pressed into the top rather than mixed through, cooked on a griddle long enough to set all the way through instead of racing to a crisp.
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