Rice and lentil batters left to ferment overnight, then turned by morning into dosa, idli and vada for a tiffin table.
South Indian Tiffin · South India
Starting from the same fermented rice and urad dal batter behind idli, this wide, thin crepe goes golden and lacy at the edges the moment it meets a properly hot flat griddle.
View Recipe →Dosa · South India
Lacy and crisp from a long, slow ferment, this rice-and-lentil crepe gets folded around a turmeric-bright potato filling perfumed with mustard seed and curry leaf — gentle in heat, built for daily breakfast rather than special occasions.
View Recipe →South Indian Tiffin · South India
Built on whipped urad dal batter and served with coconut chutney and sambar, this ring-shaped lentil fritter fries up crisp outside while staying light and airy within.
View Recipe →Dosa · South India
No soaking, no grinding, no wait until tomorrow — semolina, rice flour and buttermilk get whisked into a batter that's deliberately thin and watery, then fried lacy and deeply crisp within the hour.
View Recipe →South Indian Tiffin · South India
Pillowy steamed cakes built from rice and urad dal left to ferment naturally overnight, then steamed until spongy and served with coconut chutney and sambar.
View Recipe →Dosa · South India
From the same fermented rice-and-lentil batter as dosa, uttapam goes thicker and slower instead of thin and fast, studded with onion, tomato, chilli and coriander and cooked through on the griddle rather than spread into a crisp sheet.
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