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 ...

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 ...

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 ...

Curious about the different types of dosa? This comprehensive guide covers regional varieties, cooking techniques, and the ...

A video posted on a Facebook page called Street Food Recipes shows the man’s special dosa making skills and of course the scrumptious looking dosa itself. Fans of street food know all too well that it ...

Email notifications are only sent once a day, and only if there are new matching items. The dosa is to South Indian cuisine what the crêpe is to French food or the tortilla to Mexican fare. It’s flat, ...

In South India, dosa is more than breakfast, but getting that red, crispy hotel-style texture at home feels tricky. Here’s a ...

Bon Appétit joins Chef Meherwan Irani to explore Mumbai’s street food scene at Muthu Dosa Corner in Dadar. Known for his fast-paced skills and signature Rajinikanth-style dosas, Muttu Anna has earned ...