Serve with a spiced potato filling and chutney. To make the dosa ... Finally garnish with coriander leaves. Keep warm. To cook the dosa, heat a non-stick frying pan on a medium heat and drizzle ...

Discover the taste of winter with these six unique chutneys that enhance your meals while providing health benefits. Perfect ...

Repeat with the remaining batter and filling until there are eight filled dosas. To make the chutney, blitz the coriander, mint, sugar and coconut yoghurt with some pepper in a food processor or ...

For the next Dosa, clean the pan with a wet cloth. Follow the same process to cook the Dosa. All dosas are to be made in this same manner. These crispy and mouth-drooling soya dosa are best served ...

Thanni chutney is a staple in Tamil households, loved for its spicy flavour. It is commonly paired with South Indian classic ...

Serve hot with masala and coconut chutney ... and coriander leaves. Mix well, add water, and pressure cook for two whistles.

Sprinkle the sauteed vegetables and chopped coriander leaves evenly on top of the dosa. 9. Drizzle a little oil or ghee around the edges of the ... Have it as it is or serve it hot with your favourite ...

I was recommended the Mysore Masala Dosa. It's a huge pancake filled with spicy potato with tomato, coriander and coconut chutney and sambar. The pancake was so big, it was almost intimidating but ...