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 ...

Come summer and we all crave light and easy-to-digest breakfast. Try this South Indian Mysore Masala Dosa, which is light, ...

South Indian Adai dosa is made with rice, and a mix of 4 different lentils. One serving provides 18 grams of protein, making ...

Getting dosa batter right is the secret to crispy, golden dosas. From choosing the right rice and dal ratio to perfect fermentation, small steps make a big difference. Follow these 5 simple tips to ...

Eventhough dosa was just listed among a list of the 50 best pancakes in the world (by popular culinary platform TasteAtlas), it's quite an upgrade on the regula ...

Few dishes capture India’s culinary soul quite like the dosa, and now, the world is taking notice. From the beloved masala ...

Dosa is one of those dishes that feels both simple and special at the same time. Made from a fermented batter of rice and ...

How do you reduce sourness in dosa batter and improve its taste without ruining fermentation or texture? Here are some simple ...

Neer dosa is a delicate, paper-thin South Indian rice crepe that sits lightly on the stomach, contains minimal energy value, ...