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

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 ...

Add onion, tomato, green chillies, coriander leaves to the dosa ... Today's kids love sandwiches. Make thin dosa and spread ...

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 ...

All dosas are to be made in this same manner. These crispy and mouth-drooling soya dosa are best served along with green coriander chutney, coconut chutney, peanut chutney, sesame seeds chutney or any ...

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

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 ...

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

Poha is a quick and easy breakfast made with flattened rice, vegetables, and a hint of spices. Topped with peanuts and fresh ...