Fermented-batter breakfast and evening classics from the south, crisp at the edge and soft inside.
South Indian Tiffin · South India
Rice and urad dal batter, the same one that becomes idli, is swept into a broad thin disc on a searing griddle and cooked until the surface dries and the rim turns golden and brittle.
View Recipe →Dosa · South India
A fermented rice and lentil crepe cooked until crisp and lacy, wrapped around a mild turmeric-yellow potato mixture tempered with mustard seeds and curry leaves.
View Recipe →South Indian Tiffin · South India
A deep-fried lentil ring with a crunchy shell and a soft, nearly fluffy centre, made from whipped urad dal and served with coconut chutney and sambar.
View Recipe →Dosa · South India
A thin, netted dosa with crackling edges, made from a runny batter of semolina, rice flour and buttermilk that needs no soaking, grinding or fermentation and is ready to cook in under an hour.
View Recipe →South Indian Tiffin · South India
Pillowy white steamed cakes made from rice and urad dal batter that sours naturally overnight, served with coconut chutney and sambar.
View Recipe →Dosa · South India
A plump fermented rice and urad dal pancake with onion, tomato, chilli and coriander pressed into the top, cooked slowly on a griddle until set instead of being spread thin like a dosa.
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