Prof. Mahesh Panchagnula has explained how the Leidenfrost Effect plays a role in determining whether your dosas will turn ...

IIT-Madras Professor has unveiled the science behind achieving the perfect crispy dosa, a South Indian favorite. He explains ...

Creating Crispy Rava Dosa: For enthusiasts of South Indian cuisine, the thought of Rava Dosa is tantalizing. While restaurant versions are known for their thin, crispy texture, replicating this at ...

Dosa is a thin, crispy South Indian crepe made from rice and lentils. Rajma dosa combines protein-rich rajma and paneer for a flavourful dish. Proper fermentation and cooking on a heated tawa ensure a ...

Discover easy South Indian dinner ideas. Recipes like Vegetable Upma and Millet Pongal offer nutritious choices. Chickpea ...

Dosa batter is a versatile ingredient that can be used to whip up a variety of breakfast delights beyond the traditional dosa ...

The almost crepe-like fermented dough is a staple food all across South India, but it remains largely unknown throughout the West. Leda Scheintaub and Nash Patel are hoping to change that. Patel, ...

Just look at those golden brown griddle-roasted beauties. Warm, crispy at the edges, slightly soft in the centre, ever so faintly sour and delicious all by its lonesome self. Don’t, for a second, let ...

The dosa is a hugely versatile food. In India, it can be a light snack or a meal in itself. It can be made light and lacy or thick and substantial. It can take a simple five minutes to prepare or a ...

Prof. Mahesh Panchagnula of IIT Madras argues that what looks like tradition is a precise intersection of temperature, batter ...

Dosa in English: Dosa is one of the most famous dishes from South India, but today it is loved across India and the whole world. In English, dosa is often called an “Indian pancake” or a “crispy ...