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 ...

Follow these tips for the ultimate crunch. Master restaurant-style onion rava dosa at home by using thin batter, pouring it circularly on a hot tawa, adding onions directly on the pan, and cooking ...

Making dosa batter at home is easy with the right method and ingredients. Proper fermentation and batter consistency are key ...

Crispy, savory and slightly sour, dosa is the South Indian counterpart to crepes. Made with rice flour and black lentils, it can go from the size of a typical pancake to being up to a foot and a half ...

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 ...

A new video of Sunidhi Chauhan making dosa at home has left fans delighted and hungry. From her Sunday ritual to Chennai's ...

Adding a pinch of sugar to dosa batter enhances browning and crispiness without sweetening or affecting fermentation. Best added after fermentation or before cooking, it promotes caramelization for a ...

A benne dosa is a Karnataka-style dosa best known for one thing: butter.