Category: Idly, Dosa, Adai & Vada

Rice the grain of life is synonymous with food in India. A staple that provides nearly 80 % of our energy needs, it is much appreciated as a functional food for its high digestibility, biological value amino acids, selenium content,...

Rich in carbohydrates & loads of leguminous protein this gluten-free 1 st century AD ancient Tamil food Dosa, has references in Sangam literature. Soft & thick, crisp & thin golden circlets of this ghee/oil infused South Indian delicacy, known as...

K T Achaya, an eminent food scientist and food historian of our country, reveals in his book, “The Story of Our Food”, that the concept of blending plant proteins by mixing cereals and pulses was prevalent since the Indo-Aryan times...

Millets were the first crops to be domesticated by mankind in Asia & Africa. These heirloom grains later spread across the globe as critical food sources to the evolving civilizations. These grains require less water and are not susceptible to...

Dosa and South Indian breakfast go hand in hand but for me, it's an anytime meal. Today I decided to go and visit my university’s restaurant for a dosa meal. The options were plenty, but I chose Rava masala dosa...

Podi Onion uthappam …. Evenly browned on both sides with crisp edges, caramelized onions (shallots) peeping out of the ghee glistening surface is a food that I often look forward to. A generous sprinkle of dosa mulagai podi enhances its...

The Iconic Bidadi Thatte Idly ….soft,bisi (hot) disc-like and large….soaked in coconut chutney, sambhar, or vegetable sagu makes a perfect breakfast any day. It was way back in 1950, that Bidadi, a small village on Bangalore -Mysore expressway started selling...