Fermented-batter tiffin classics from South India.
South Indian Tiffin · South India
A thin, wide, crisp-edged crepe made from the same fermented rice and urad dal batter as idli, cooked on a hot flat griddle until golden and lacy at the edges.
View Recipe →Dosa · South India
A thin, fermented rice-and-lentil crepe fried until lacy and crisp, folded around a mild, turmeric-yellow potato filling tempered with mustard seeds and curry leaves.
View Recipe →South Indian Tiffin · South India
A ring-shaped, deep-fried lentil fritter with a crisp exterior and a light, fluffy interior, made from whipped urad dal batter and served with coconut chutney and sambar.
View Recipe →Dosa · South India
A thin, lacy, deeply crisp dosa made from a quick batter of semolina, rice flour and buttermilk, with no soaking, grinding or fermentation required — ready within an hour.
View Recipe →South Indian Tiffin · South India
Soft, pillowy steamed rice cakes made from a naturally fermented rice and urad dal batter, served with coconut chutney and sambar.
View Recipe →Dosa · South India
A thick, soft, fermented rice-and-lentil pancake studded with onion, tomato, chilli and coriander and cooked through on a griddle rather than spread thin like dosa.
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