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 ...

Curious about the different types of dosa? This comprehensive guide covers regional varieties, cooking techniques, and the ...

Benne dosa is not just another dosa. It is a mood. Anyone who has eaten it at an old darshini in Bangalore knows the smell hits first, long before the plate arrives. Butter sizzling on a hot iron tawa ...

Protein-rich Green Moong Dosa, also known as Pesarattu, is a traditional Andhra Pradesh breakfast made from whole green moong dal, which is first soaked and the blended into a smooth paste. It’s ...

Adding a pinch of sugar to dosa batter enhances browning and crispiness without sweetening or affecting fermentation. Best added after fermentation or before cooking, it promotes caramelization for a ...

Seven Days is 30, and we need your help to celebrate. With your donation, we’ll stay on track, delivering rigorous reporting on Vermont news and culture. Leda Scheintaub and Nash Patel have a lofty ...