Restaurant Style Crispy Sada Dosa

Restaurant Style Crispy Sada Dosa – Guest Post by Anupama Michael

I learnt to make this Crispy Restaurant Style Sada Dosa from Anupama Michael, my friend from school days. Actually, I have used this recipe for this dosa before when I made Mysore Masala Dosa. However, I realised just the recipe for this Sada Dosa deserves a post by itself. This is because

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Jowar Dosa: Vegan, Gluten-free Sorghum Pancakes

This recipe for Jowar Dosa comes from Malar of Malar’s Kitchen. This  is a blog I follow avidly for two reasons: the traditional recipes (my weakness) and healthy recipes (my aspiration). I have bookmarked so many of Malar’s recipes that it will take me a month’s vacation to try all of them. 🙂

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A Roundup of Chutneys for Idli and Dosa

While Mologa Podi or Coconut Chutney is the first thing that comes to mind as an accompaniment for idli and dosa there are many many more chutneys and podis that are great with idli or dosa.

How about some peanut chutney, besan chutney or then curry leaves powder?

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Nalla Kharam – Spicy Podi for Idli, Dosa or Rice!

Think of a spicy accompaniment for Idli or Dosa, and most people think of the traditional, Khara Podi (aka Molaga Podi). My favourite, however, is Andhra Nalla Kharam; a name which literally means Black Chilly Powder. 🙂 The relatively bland Idli or Dosa serves as the perfect vehicle to enjoy this absolutely

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Rava Dosa (Semolina Pancakes)

There is Rava Dosa, and then there is Rava Dosa; the way my father makes it. Daddy’s Rava Dosas are stuff legends are made of. The day Daddy decides to make Rava Dosas, he will typically get up and makes the batter even before he has his tea! Then he lets it “sit” for

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