Thanks to my dear friend Sala Kannan, Vegetarian / Vegan food blogger and food photographer, for featuring me as a guest on her amazing blog - www.Veggiebelly.com.Sala's readers asked a lot of questions about Dosa/Idli and I tried to answer the questions to the best of my ability and at times when it got too technical/scientific; I used the help of a very dear friend Dr. Danny Chawan, who is a food scientist, based in Buffalo, New York.
Above : Masala Dosa with coconut chutney and Sambar.
Above : Mini Tadka Idli - tempered with mustard seeds, urad dal, turmeric, curry leaves and whole red chili.
In the picture above, an oothapam being served with assorted chutneys. We also serve a version topped with ground chicken at Indique and Indique Heights.
To read the questions and answers about Dosa and Idli batters, please click here : The Perfect Dosa