Classic fermented-batter tiffin dishes rooted in South India.
South Indian Tiffin · South India
The same fermented rice-and-urad-dal batter as idli, spread thin across a hot griddle in one continuous motion until the edges turn lacy, golden and crisp.
View Recipe →Dosa · South India
Listen for the crackle: a thin, lacy crepe of fermented rice and lentil batter, fried until it's audibly crisp, closed around a soft, turmeric-yellow potato mixture tempered with mustard seeds and curry leaves.
View Recipe →South Indian Tiffin · South India
A fried, ring-shaped lentil fritter with a crisp shell and a light, airy center, built from whipped urad dal batter and served alongside coconut chutney and sambar.
View Recipe →Dosa · South India
A thin, lace-holed dosa from a fast semolina-rice flour batter loosened with buttermilk — no soaking, grinding or fermenting, ready for the pan within the hour.
View Recipe →South Indian Tiffin · South India
A naturally fermented rice-and-urad-dal batter, steamed into soft, pillowy rice cakes and served with coconut chutney and sambar.
View Recipe →Dosa · South India
Fermented rice-and-lentil batter, poured thick instead of spun thin, carries onion, tomato, chilli and coriander pressed into its surface and cooked through on a griddle.
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