Tiffin standards built on fermented batter.
Dosa · South India
A fermented rice-and-lentil batter cooked thin and lacy-crisp on a hot griddle, folded around a soft, turmeric-tinted potato filling tempered with mustard seeds and curry leaves.
View Recipe →South Indian Tiffin · South India
Whipped urad dal batter shaped into rings and deep-fried to a crisp shell around a light, airy center, served alongside coconut chutney and sambar.
View Recipe →Dosa · South India
Semolina, rice flour and buttermilk whisked into a thin, pourable batter stand in for the usual overnight ferment, so this dosa reaches the pan inside an hour and still comes out properly lacy and crisp.
View Recipe →South Indian Tiffin · South India
A soft, slightly tangy steamed rice cake, risen entirely by natural fermentation of ground rice and urad dal, then served hot alongside coconut chutney and sambar.
View Recipe →Dosa · South India
The same fermented rice-and-lentil batter used for dosa, poured thick instead of thin and studded with onion, tomato, chilli and coriander pressed into the surface as it cooks.
View Recipe →South Indian Tiffin · South India
A thin, wide, crisp-edged crepe made from the same fermented rice and urad dal batter used for idli, cooked on a hot flat griddle until the surface turns golden.
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