Light meals from the south, built on fermented batters and a good chutney.
South Indian Tiffin · South India
Thin, wide and crunchy at the rim, this crepe is spread on a hot flat pan using the very batter of rice and urad dal you ferment for idli, and cooked until golden and lacy.
View Recipe →Dosa · South India
Thin, lacy and very crisp, this dosa starts from a semolina, rice flour and buttermilk batter that skips soaking, grinding and fermenting. About an hour from start to plate.
View Recipe →Dosa · South India
A crisp, lacy crepe made from fermented rice and urad dal batter, wrapped around gently spiced, turmeric-yellow potato seasoned with mustard seeds and curry leaves.
View Recipe →South Indian Tiffin · South India
Urad dal beaten until it turns pale and bulky, shaped into rings and fried, giving a crunchy outside and a soft, almost spongy inside.
View Recipe →South Indian Tiffin · South India
Pillowy steamed cakes of rice and urad dal batter that ferments on its own overnight, served with coconut chutney and sambar.
View Recipe →Dosa · South India
A soft, thick griddle pancake from fermented rice and urad dal batter, with chopped onion, tomato, chilli and coriander pushed into the top and cooked gently all the way through.
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