New Delhi: If you’re a fan of light, delicate, and melt-in-the-mouth South Indian breakfasts, neer dosa deserves a spot on your table. Originating from the coastal region of Karnataka, this soft, lace ...

A real dosa starts long before it hits the pan, in the batter. The classic dosa batter recipe blends rice and lentils (usually urad dal), soaked separately, then ground and mixed. After that, the mix ...

Jaya Saxena is a former correspondent at Eater, and the series editor of Best American Food and Travel Writing. She explores wide ranging topics like labor, identity, and food culture. Open the fridge ...