Fermented-batter tiffin classics from South India.
South Indian Tiffin · South India
A wide, thin crepe cooked on a hot flat griddle from the same fermented rice and urad dal batter used for idli, crisp and lacy at the edges and golden all over.
View Recipe →Dosa · South India
A thin, lacy, crisp crepe of fermented rice and lentils wrapped around a mild, turmeric-yellow potato filling flavoured with mustard seeds and curry leaves.
View Recipe →South Indian Tiffin · South India
A fried ring of whipped urad dal batter with a crisp shell and a light, airy centre, eaten with coconut chutney and sambar.
View Recipe →Dosa · South India
A thin, lacy and very crisp dosa from a quick batter of semolina, rice flour and buttermilk. Nothing needs soaking, grinding or fermenting, so you can be eating within the hour.
View Recipe →South Indian Tiffin · South India
Pillowy steamed cakes of naturally fermented rice and urad dal batter, served warm with coconut chutney and sambar.
View Recipe →Dosa · South India
A thick, tender pancake of fermented rice and urad dal batter, pressed with onion, tomato, chilli and coriander and cooked slowly on a griddle instead of being spread thin like dosa.
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