Dosa

Cheese dosa is full of nutrients and easy to make.The South Indian delicacy, cheese dosa, is made from rice and lentils.Most people like to have a healthy breakfast as it helps us with energy throughout the day. It also gives us the…

Baking soda is often used as a leavening agent in baking goods such as cakes, muffins, breads and cookies and also in making dosa, idli, dhokla for speeding up fermentation and raising batters. Alternatively, Eno, an over-the-counter…

Neena Gupta took to Instagram and uploaded a video of herself eating dosa.South Indian cuisine beautifully encompasses the culinary traditions of the southern states of India. And it seems that actress Neena Gupta is also a connoisseur of…

The video has been shared by Instagram. The recipe has received over 6.9 million views.One of the most favoured and well-known breakfast dishes from South Indian cuisine is dosa. Its preparation requires a great deal of effort that might be…

National Pancake Day is being celebrated on February 21 this year. A popular breakfast item and a delightful dessert, pancakes are highly versatile and have endless variations that can satisfy your sweet tooth or savoury cravings depending…

‘MasterChef India’ contestant Aruna Vijay from Chennai spoke about exploring South Indian cuisine and how it is not just confined to idli, dosa, and rice; there is a lot more in South India. She said: “Many people take south Indian cuisine…

Undoubtedly, it’s impossible to think about South Indian cuisine without thinking of many people’s favourite dosa. It’s one of the foods that has spread over the entire nation. Dosa is a popular South Indian dish that is produced with…

​​Isn’t it a bit bleak and melancholy, that whole of Mumbai’s culinary heritage and credentials are now encapsulated and abridged into that one dish which is called a Vada Pao. How is it even possible that a melting pot of a city, with more…

South Indian delicacies are a treat to the senses, don’t you agree? Whether it’s the smell of vadas, or the taste of piping-hot sambar or the feather-light, soft idlis, you cannot have enough of this cuisine. However, our all-time favourite…

We don’t give ourselves enough credit for the magic we work when we cook. Think of a simple lunch of dal, rice and sabzi. At the molecular level, starches are being gelatinised, proteins denatured, the cellulose in vegetables torn down,…