You may live in any part of the country but you can't break free from the charm of the signature south Indian meal of dosa. There are so many different types of dosa available at south Indian ...

Adai batter is thicker and coarser than the thin, smooth dosa batter. Adai includes spices, chillies, and herbs, unlike the relatively plain dosa. Dosa is thin and crispy; adai is thicker, dense, and ...

People have eaten this go-to breakfast food for thousands of years, and it is one of Kamala Harris's favourite South Indian staples. It was time for Sunday breakfast, and I sprinkled a few water ...

San Francisco restaurant Dosa says they’ve been planning to move to a ghost kitchen model since long before the coronavirus crisis hit. Anjan and Emily Mitra, the co-owners of highly regarded South ...

Idli, dosa, and uttapam are some of the most beloved South Indian dishes that have their fan following across the nation. Central to the success of these dishes is the fermentation of the batter.

Are you tired of the same old breakfast routine? Are you looking for a nutritious and delicious way to kickstart your day? It's time to shake things up with the wholesome goodness of millet dosa, ...

Most people think of dosa and idli as safe foods. They are light, familiar, and eaten from childhood. Allergies rarely come ...

Dosa, a South Indian staple, may not suit everyone despite its deliciousness. Its high glycemic index poses risks for diabetics, while fermentation can cause digestive issues. Gluten contamination and ...

Less than two years later, Dosa closed its original location on Valencia Street. Speaking with Eater SF in September of 2019, co-owner Anjan Mitra said that a variety of factors ended the 15-year-old ...

Ashok Selvam is the former James Beard Award-winning regional editor for Eater’s Midwest region, in charge of coverage in Chicago, Detroit, and the Twin Cities. He’s a native Chicagoan and had been ...