Fermented-batter tiffin dishes rooted in South India.
Dosa · South India
A fermented rice-and-lentil batter fried thin and lacy-crisp, folded around a mildly spiced, turmeric-yellow potato filling seasoned with mustard seeds and curry leaves.
View Recipe →South Indian Tiffin · South India
Whipped urad dal batter, shaped into a ring and deep-fried until the outside crisps and the inside stays light, served with coconut chutney and sambar.
View Recipe →Dosa · South India
A thin, lacy, deeply crisp dosa made from a fast semolina-rice flour-buttermilk batter that skips soaking, grinding and fermentation, ready for the table inside the hour.
View Recipe →Dosa · South India
A thick, soft fermented rice-and-lentil pancake, loaded with onion, tomato, chilli and coriander, cooked slowly through on a griddle instead of spread into a thin dosa.
View Recipe →South Indian Tiffin · South India
Pillowy steamed cakes built from a rice-and-urad-dal batter left to ferment naturally overnight, then served alongside coconut chutney and sambar.
View Recipe →South Indian Tiffin · South India
A wide, thin, crisp-edged crepe made from the same fermented rice and urad dal batter used for idli, cooked on a hot flat griddle until golden and lacy at the rim.
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