Idli is a bit better than dosa because it's steamed without oil. We usually make one batter for idli and another for dosa.

If you have been looking for a perfect hack to get brown and crispy dosas without much effort, here's why sugar works great ...

Jaya Saxena is a former correspondent at Eater, and the series editor of Best American Food and Travel Writing. She explores wide ranging topics like labor, identity, and food culture. Open the fridge ...