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Interestingly, Madurai eats a humongous amount of non-veg, particularly mutton, for a temple town.
The combination of spicy chutney and the potato masala makes Mysore msala dosa quite special.
This easy recipe does not require you to soak, toast or grind the rice.
Adding aval or flattened rice makes it fluffier and softer than traditional dosas.
It is easy to make it at home and can be stored for a long time.
The bright red masala filling inside the crispy dosa crepe is the highlight of this dish.
This spicy coconut chutney tastes amazing with dosa, idli, rice and gruel. Interestingly, this chutney could be easily made without a mixer.
Bombay sambar tastes amazing with dosa, idli and rice
Pathanamthitta is a district in Kerala that has a rich history of cute little shops and let’s take a peek into some of these outlets.
Shallots are nutritious than onions and are extremely beneficial for the human body.