Making dosa batter is generally a days-long process starting with a long soak of three parts rice to one part lentils, blending them, and leaving the batter to ferment in a warm spot for 6–8 hours.

Dosa Bamolini is one of dish made by Tejasswi Prakash that featured on Chef Vikas Khanna's Michelin-star restaurant.

In the clip, the chef is seen demonstrating the perfect dosa recipe. Trust us, you do not want to miss the in-between ...

Half a cup ragi flour, half a cup rice flour, salt to taste, two tablespoons of rawa, 1-2 green chutney, two tablespoons of chopped onion, two cups of water, 5-6 curry leaves, two tablespoons of ...

In a bowl, mix kuttu flour, mashed potatoes, chopped green chilies, grated ginger, coriander and cumin seeds. Add water ...

Bun Dosas, a traditional preparation from Tamil Nadu and Kerala, which are soft and spongy, are shaped like a bun hence the ...

Heat some oil in a pan then add mustard, dals, curry leaves and cashews. Add some chopped ginger, green chilies, onion and ...

Beetroot dosa is a nutritious and delicious dish, which is inspired by the traditional South Indian dish, packed with protein ...

This is what forms the dosa base to this recipe, along with parboiled rice. Serve with a spiced potato filling and chutney. To make the dosa batter, wash the rice under cold running water and soak ...

Think of it like the no-ferment, golden-hued cousin to dosa. The batter can be made and stored ... Chickpea Pancakes With Greens and Cheese This recipe covers pretty much all of our working ...

Buoyed by the success of its whey-based idli-dosa batter, the Karnataka Milk Federation (KMF) plans to launch the product, sold under its flagship dairy brand Nandini, on major quick and e ...