Some users were quick to declare that Andhra Pradesh serves the best dosas, claiming that dosas from other states are ...

Bun Dosas, a traditional preparation from Tamil Nadu and Kerala, which are soft and spongy, are shaped like a bun hence the ...

It takes a lot of time to make dosa. Do you need to make coconut chutney for dosa? There is confusion about making potato ...

Madras Dosa Co. announced the addition of three new locations opening throughout New York City this Spring, joining its existing location in Times Square at 1450 Broadway, which opened in January. The ...

Dosa Bamolini is one of dish made by Tejasswi Prakash that featured on Chef Vikas Khanna's Michelin-star restaurant.

One cup of grated coconut, 2-3 dried red chillies, one small onion, 1-2 cloves garlic, half a teaspoon cumin seeds, half a teaspoon mustard seeds, salt to taste, two tablespoons coconut oil ...

A spicy and tangy chutney with tomatoes, garlic, and red chilies. Best served with dosa, idli, or parathas. Sweet and tangy ...

Coconut chutney is the most common chutney found in the South Indian cuisine. It goes particularly with Idli, Dosa and Vada. There are many variations of coconut chutney made from Urad Dal or Moong ...

Grind together grated coconut, green chili, ginger, roasted chana dal and salt. Add some water and grind again. Transfer the ...

Serve with a spiced potato filling and chutney. To make the dosa batter, wash the rice under ... Serve with the tomato and coconut and coriander chutneys.

In the clip, the chef is seen demonstrating the perfect dosa recipe. Trust us, you do not want to miss the in-between ...