Varieties such as urad dal, and toor dal are integral, providing protein and texture to dishes like sambar and rasam This ...

The foundation of a perfect dosa lies in the batter. Achieving the right ratio of rice and dal (lentils) is crucial. Traditionally, the ratio is 3:1 or 4:1 (rice to urad dal), which ensures a ...

Combine fermented dosa batter with beetroot puree and salt. 4. Grease and preheat a non-stick tava on medium heat.

In this paste, you can add the tempering of mustard seeds, urad dal, chana dal ... chutney recipes that can be enjoyed with ...

1-2 cloves garlic, half a teaspoon cumin seeds, half a teaspoon mustard seeds, salt to taste, two tablespoons coconut oil, half a teaspoon of dal (chana dal and urad dal), and 6-8 curry leaves.

You will require one cup of rice, one-fourth cup urad dal, one-fourth cup fenugreek seeds, one-fourth cup grated coconut, one green chilli, one-fourth tablespoon mustard seeds, a half cup oil ...

Whip up crispy dosas anytime and pair them with sambar and chutney. Here's how to make it: To make dosa premix, you need 2 cups rice, ½ cup urad dal, 1/2 tbsp chana dal, ¼ cup poha, ½ tsp fenugreek ...

Dosa is a South Indian dish that we all love. Made with fermented urad dal and rice batter, it usually comes with a spicy filling. Boost your protein game with an egg masala dosa. Instead of potatoes, ...

This thin, crispy crepe made from a fermented batter of rice and urad dal is a staple in many households. However, to boost its nutritional value, there are several healthy dosa options that cater ...

See all stories. 1 / 8With its vaulted ceiling, Sri Ananda Bhavan looks more like a modern church than a dining room.Bonnie Savage 2 / 8Crispy curry leaf dosa, made with urad dal.Bonnie Savage 3 ...