Light meals of the southern states built on fermented rice and lentil batters.
South Indian Tiffin · South India
Idli's fermented rice and urad dal batter, poured thin across a scorching tawa, becomes a broad golden crepe whose lacy rim shatters at the touch.
View Recipe →Dosa · South India
A thin, open-textured and thoroughly crisp dosa made from a fast batter of semolina, rice flour and buttermilk, which skips soaking, grinding and fermenting and can be on the table within the hour.
View Recipe →Dosa · South India
A thin fermented rice and lentil crepe, cooked until crisp and lacy and folded around a gentle potato filling coloured with turmeric and tempered with mustard seeds and curry leaves.
View Recipe →South Indian Tiffin · South India
A ring-shaped fried lentil fritter, crackling outside and light and airy within, made from whipped urad dal batter and eaten with coconut chutney and sambar.
View Recipe →South Indian Tiffin · South India
Pale, pillowy steamed cakes made from a batter of rice and urad dal that ferments on its own, eaten with coconut chutney and sambar.
View Recipe →Dosa · South India
Thick, soft pancake made from fermented rice and urad dal batter, dotted with onion, tomato, chilli and coriander, and cooked slowly through on a tawa in place of being spread thin like dosa.
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