Want to make restaurant-style Mysore masala dosa at home? Try this easy recipe for crispy dosa layered with spicy red chutney and flavourful potato masala, just like your favourite South Indian hotel.

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 ...

We have all been there. The batter clings to the pan, tears the moment you try to spread it, or comes out soft and floppy instead of thin and crackly like the dosa at your favourite restaurant. The ...

What does “feel-good food” mean? It depends on who you ask. That’s why each month our Feel-Good Food Plan—with delicious recipes and a few wild cards—is hosted by someone new. This month our associate ...

Making perfectly crispy, golden dosas at home requires right batter consistency, fermentation, and optimal pan temperature. This simple guide outlines essential steps, from soaking and grinding ...

Potato Dosa, also known as Aloo Dosa, is a delightful variation of the classic South Indian dosa. It features a crispy, thin rice and lentil crepe stuffed with a spiced potato filling. Here’s a ...

The United States boasts an impressive legacy of inventors—and it looks like an Indian-inspired invention will successfully make that list. After reaching their $50,000 Kickstarter goal, ...

This homemade Moringa Podi is easy to store and comes in handy whenever you need a quick burst of flavour.