The Samburna Special Mega Dosa ($12.99) from Samburna Restaurant in Bothell is so long it hangs off the edges of the two-person tables at the restaurant. At over 3 feet in length, the mottled brown ...

BRATTLEBORO, Vt. (AP) - 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 ...

From butter chicken fries to sugarcane sorbet, Ciclo Café isn’t afraid to rewrite the rules of casual dining. In this behind-the-scenes feature, chefs Sethupathi Ilango and Sanjana Ramesh dish out ...

Dosa, a popular South Indian dish, is not just a breakfast delicacy but a wholesome meal. This thin, crispy, and savory crepe-like delicacy is made from fermented rice and urad dal (black gram) batter ...

For thin-is-in bread lovers, think dosa, the bubbly South Asian confection that starts as a slightly fermented batter of rice and lentils and is spread into hyper-thin ovals before it’s cooked to ...

Winter comfort food highlights six dosa varieties—from spicy Mysore Masala and nutty Podi to indulgent Cheese Burst and crispy Rava Onion. Pair with chutneys and sambar for a balanced meal. Reheat ...

The dosa isn’t just breakfast in South India, it’s everyday food that has quietly become a marker of culture and region. Made from the same rice-and-lentil batter, it changes character wherever you go ...

1. When making tomato chutney, sauté and grind a small amount of brinjal with it. The chutney will be thick and tasty. 2. If your dosa batter becomes too watery, grind a little bit of cooked rice in a ...

“So I’m gonna do that, gonna try to squeeze a dosa to my husband who doesn’t like sour dough breads so we’ll see what he’s gonna say.” Kristin Teig, the book’s photographer, said she enjoyed the many ...