Dosa is a popular South Indian dish loved by many for its crispy texture and delicious taste. Whether you enjoy it plain or stuffed with spicy potatoes, dosa pairs perfectly with coconut chutney ...

From fluffy idlis and crusty sourdough to kimchi and kombucha, fermentation has quietly powered some of the world’s most ...

Love Dosas?Today we are going to help you make dosa batter. A well prepared Dosa Batter is key for thin and crispy Dosa,its taste and texture ...

In South Indian cuisine, especially for recipes like dosa and idli, fermenting the batter is an essential step. Fermentation ...

Add some salt and water to make smooth batter. Let the batter ferment for 4-5 hours or overnight. 4. Grease hot pan with some oil, wipe it off and then sprinkle some water to make dosa with the batter ...

Let it ferment overnight to develop a tangy flavour. Create a chutney by blending roasted chana dal, red chillies, and garlic. This spicy chutney enhances the overall taste of the dosa. Pour a ladle ...

To make the dosa batter, wash the rice under cold running ... Cover and allow it to ferment in a warm room for 6–8 hours. Add 120ml/4fl oz of water to the rice and dal, stir in the gram flour ...

Buoyed by the success of its whey-based idli-dosa batter, the Karnataka Milk Federation (KMF) plans to launch the product, sold under its flagship dairy brand Nandini, on major quick and e ...

Soft, steamed rice cakes served with a tangy tomato chutney. This combination is light and typically under 200 calories per ...

BENGALURU: Karnataka Milk Federation’s (KMF) much-awaited whey-based idli and dosa batter under the Nandini brand is already struggling to stay on shelves at Nandini parlours: Reason ...