Fermented-batter tiffin classics from South India.
South Indian Tiffin · South India
Fermented rice and urad dal batter, the same as for idli, is spread thin on a hot griddle and cooked until the crepe turns golden, crisp and lacy at the rim.
View Recipe →Dosa · South India
A paper-thin crepe of fermented rice and black gram, browned until lacy and brittle, wrapped around a gentle turmeric-coloured potato mash seasoned with mustard seed and curry leaf.
View Recipe →South Indian Tiffin · South India
Doughnut-shaped fritters of whipped urad dal that fry up with a brittle shell and an airy, soft middle, served alongside coconut chutney and sambar.
View Recipe →Dosa · South India
A quick batter of semolina, rice flour and buttermilk, with no soaking, grinding or fermenting, makes a thin dosa riddled with lacy holes that can be on the table within the hour.
View Recipe →South Indian Tiffin · South India
Pillowy steamed cakes of rice and urad dal, raised by a natural overnight fermentation and served with coconut chutney and sambar.
View Recipe →Dosa · South India
A plump, tender pancake of fermented rice and urad dal, scattered with onion, tomato, chilli and coriander and cooked slowly on a griddle instead of being spread thin like a dosa.
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