Add bajra flour to your regular batter ingredients to give it a millet upgrade. Pair it with chutneys and sambar as usual. Mix jowar flour, rice flour, spices and water to make the batter for this ...

Many people don't know how to use ration rice and often sell it. However, ration rice can be used to make cooked rice or breakfast items like idli and dosa. Many believe ration rice is useless and ...

Podi is generally eaten with ghee and rice or akki roti. It is also used in dosas and idlis. Some even use this chutney in upma for adding an extra flavour to it. If you're new to the city or are ...

When it comes to a healthy South Indian breakfast, idli and dosa are two favourites that often spark debate. Both are light, delicious, and nutrient-packed, but when your goal is weight loss, choosing ...

Dosa and idli may be the stars of South Indian breakfasts, but their brilliance depends on what sits beside them. The sides, chutneys, podis, sambars – are what make each bite different, what keep you ...

This idli is made from one of the ancient varieties of rice that grows in Tamil Nadu, which is similar to the forbidden rice, or black rice, found in China. This ancient grain is full of essential ...

Kanchipuram idli is a different from the idlis popularly eaten for breakfast. The batter is similar to the regular idli and dosa batter which is allowed to ferment overnight. Cumin, pepper, ginger, ...

Comparing dosa to the Indian version of a pancake is a serious and reductive mistake, but one often made even by South Asians. Then again, there are so many variations of dosa from different regions ...