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 ...

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

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 ...

Masala dosa is a classic, but adding a twist can make it more exciting. By adding green chilies and ginger to the potato filling, you can give the traditional masala dosa a spicy kick. The combination ...

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

Thattu Dosa comes from Kerala’s traditional cooking culture, where fermented batters have been used for centuries to create filling and easy-to-digest breakfasts. The name “thattu” refers to the flat ...

It's well over 20 years since Subramanian Krishnan started Shastha Foods, and his dreams have grown steadily grander. By the end of 2021, his consumers had eaten 150 million dosas, and his mission in ...

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 ...