When it comes to dosa (South Indian pancakes or crepes), the varieties seem endless. But few are considered a bigger delicacy than neer dosa. A part of Mangalorean cuisine, neer dosa literally translates to water dosa (or crepe). The name is an indication of its texture and cooking style; they are thinner and softer than regular dosa, and cooked with a lot less oil. They are made from just rice batter, which requires no fermentation, and are served with spicy curry and coconut coriander chutney.

Love sambar but hate the hassle of cooking it from scratch every time craving strikes? Especially on chaotic, busy mornings? Then this freezer-safe sambar recipe is for you. Frozen sambar can be used for up to three months. All you need are the right storage and reheating tips.

Fried, crispy, and perfect for dipping — that’s the trademark for any good snack, but especially onion bhaji. These are onion fritters made from coating onions in a spiced gram flour batter and deep frying. Onion bhajis are commonly served with other popular street food snacks like vada pao and a hot cup of cutting chai. But with this recipe, you can whip up a batch of this vegan snack from the comfort of your home.