Classic fermented-batter tiffin dishes from the South Indian kitchen.
South Indian Tiffin · South India
Same batter as idli, entirely different job: spread thin across a hot griddle, dosa crisps at the edges while the centre finishes cooking underneath.
View Recipe →Dosa · South India
Batter made a day ahead, fermented and then spread lacy-thin on a hot griddle, wraps around potato gently tempered with mustard seeds and curry leaves.
View Recipe →South Indian Tiffin · South India
Whipped urad dal batter, shaped into rings and fried until the outside turns crisp while the inside stays almost airy, served with coconut chutney and sambar.
View Recipe →Dosa · South India
Semolina, rice flour and buttermilk whisk into a quick batter that fries up thin, lacy and deeply crisp — no soaking, grinding or fermentation anywhere in the process, and ready inside an hour.
View Recipe →South Indian Tiffin · South India
Rice and dal are ground apart, folded together, left to rise overnight, then steamed in moulds until the crumb turns soft and lightly tangy.
View Recipe →Dosa · South India
The exact fermented rice-and-lentil batter dosa uses pours thick instead of thin here, cooks slow on medium heat instead of hot and fast, and takes onion, tomato, chilli and coriander pressed right into its surface.
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