Tiffin dishes of southern India built on fermented batters.
South Indian Tiffin · South India
Dosa is a wide, thin crepe made from the fermented rice and urad dal batter also used for idli, cooked on a hot flat griddle until golden with lacy, crisp edges.
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Rava dosa is a fine, lacy and crisp dosa made from a thin batter of semolina, rice flour and buttermilk. It needs no soaking, grinding or fermentation and can be on the table in under an hour.
View Recipe →South Indian Tiffin · South India
A deep-fried lentil fritter in the shape of a ring, with a crisp shell and a light, airy centre, made from whipped urad dal batter and served with coconut chutney and sambar.
View Recipe →Dosa · South India
A fermented rice and lentil crepe, spread thin and cooked until lacy and crisp, wrapped around a mild turmeric-yellow potato mixture seasoned with mustard seed and curry leaf.
View Recipe →South Indian Tiffin · South India
A batter of rice and urad dal, left to ferment overnight, is steamed in small moulds to give tender, springy cakes that are eaten with coconut chutney and sambar.
View Recipe →Dosa · South India
A fermented batter of rice and urad dal is poured thick on a griddle, pressed with chopped onion, tomato and chilli, and cooked slowly until the inside is tender and the base is browned.
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