Proper fermentation is key to achieving restaurant-quality dosa batter. Use a 3:1 rice-to-dal ratio, grind to a slightly coarse consistency, maintain warm conditions (28–32°C), add salt moderately, ...

Many Indian kitchens regularly use fermented foods like dosa batter. Soaking, grinding, and fermenting rice and lentils is easy, but it depends a lot on how long you do it, how hot it is, and where ...

You may not realise it but your mothers start preparing for food much before time. What you notice is the last leg of cooking time spent to prepare and present the final meal. When preparing for south ...

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 ...

Making your idli and dosa batter ferment in winter may feel frustrating. You follow the same recipe, step-by-step, but it still doesn’t rise, and there is no improvement. There are no bubbles and no ...

A Chennai food tour exploring giant dosa dishes and South Indian street food traditions, highlighting the craftsmanship ...

In a quiet neighbourhood in San Jose, California, a young Mexican boy opens rice and dal bags. He apportions them onto 150 containers using an automatic weighing and dispensing machine; then soaks ...

The dosa was recently ranked the world’s 10th best pancake by food guide Taste Atlas, but once must ask themselves: was the unassuming brilliance of it ever in question? Owing to the popularity of ...

An IIT-Madras professor has traced the secret of the perfect dosa to physics, arguing that the dish’s crisp exterior and tender centre are explained by an 18th-century German scientific principle. The ...

Adai dosa comes from Tamil Nadu and has been made in many homes for years as a filling breakfast or dinner. Unlike plain dosa batter, adai uses several dals mixed together, which gives the dish a ...