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A dosa is a thin pancake originating from South India, made from a fermented batter predominantly consisting of lentils and rice. Its main ingredients are rice and black gram, ground together in a fine, smooth batter with a dash of salt, and then fermented.

Idli are a type of savory rice cake, originating from the Indian subcontinent, popular as breakfast foods in southern India. The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice.

Puri is a deep fried bread made from unleavened whole wheat flour that originated in the Indian subcontinent. It is eaten for breakfast or as a snack or light meal. It is usually served with a savory curry. Mysore Bonda also known as Mysore bajji is a popular south Indian snack food made with lentils, chopped fresh coconut, fresh herbs, and vibrant spices. The ingredients are combined to create a thick batter, and are then deep fried to make crisp, soft, and fluffy fritters served with chutneys.

Crispy lentil donuts served with savory sambar and coconut chutney. Three pieces per serving.

Uthappam is a type of dosa from South India. In Tamil Nadu it is known as uthappam and in Karnataka it is known as uttappa. In Kerala it is known as oothappam. In tulu it is known as ootappa or ootappo. Unlike a typical dosa, which is crisp, and crepe like, uttapam is thicker, and with toppings.

A dosa is a thin pancake originating from South India, made from a fermented batter predominantly consisting of lentils and rice. Its main ingredients are rice and black gram, ground together in a fine, smooth batter with a dash of salt, and then fermented.

Puri is a deep fried bread made from unleavened whole wheat flour that originated in the Indian subcontinent. It is eaten for breakfast or as a snack or light meal. It is usually served with a savory curry. Mysore Bonda also known as Mysore bajji is a popular south Indian snack food made with lentils, chopped fresh coconut, fresh herbs, and vibrant spices. The ingredients are combined to create a thick batter, and are then deep fried to make crisp, soft, and fluffy fritters served with chutneys.

Idli are a type of savory rice cake, originating from the Indian subcontinent, popular as breakfast foods in southern India. The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice.

Here are a few delicious street food from India that you simply cannot say no to them.

Idli are a type of savory rice cake, originating from the Indian subcontinent, popular as breakfast foods in southern India. The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice.

Deep-fried, doughnut-shaped fritters made from urad dal batter, seasoned with traditional Indian herbs and spices.

Idli are a type of savory rice cake, originating from the Indian subcontinent, popular as breakfast foods in southern India. The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice.

Idli are a type of savory rice cake, originating from the Indian subcontinent, popular as breakfast foods in southern India. The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice.

Idli are a type of savory rice cake, originating from the Indian subcontinent, popular as breakfast foods in southern India. The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice.

Idli are a type of savory rice cake, originating from the Indian subcontinent, popular as breakfast foods in southern India. The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice.

Idli are a type of savory rice cake, originating from the Indian subcontinent, popular as breakfast foods in southern India. The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice.

Crispy lentil donuts served with savory sambar and coconut chutney. Three pieces per serving.

To the regular idli we add ghee and Karam is a coarse spice,with a mixture of ground dry spices that typically goes into it dried chilis, black gram, dried garlic and other spices.

Steamed rice and lentil cakes (idli) topped with aromatic ghee and a coarse spice blend typically including curry leaves, dried chilis, and other spices.

Puri is a deep fried bread made from unleavened whole wheat flour that originated in the Indian subcontinent. It is eaten for breakfast or as a snack or light meal. It is usually served with a savory curry. Mysore Bonda also known as Mysore bajji is a popular south Indian snack food made with lentils, chopped fresh coconut, fresh herbs, and vibrant spices. The ingredients are combined to create a thick batter, and are then deep fried to make crisp, soft, and fluffy fritters served with chutneys.

Puri is a deep fried bread made from unleavened whole wheat flour that originated in the Indian subcontinent. It is eaten for breakfast or as a snack or light meal. It is usually served with a savory curry. Mysore Bonda also known as Mysore bajji is a popular south Indian snack food made with lentils, chopped fresh coconut, fresh herbs, and vibrant spices. The ingredients are combined to create a thick batter, and are then deep fried to make crisp, soft, and fluffy fritters served with chutneys.

Pesarattu, pesara attu, pesara dosa, or cheeldo is a crepe-like bread, originating in Andhra Pradesh, India, that is similar to dosa. It is made with green gram batter, but, unlike dosa, and it does not contain urad dal. Pesarattu is eaten as breakfast and as a snack in Andhra Pradesh. A dosa is a thin pancake originating from South India, made from a fermented batter predominantly consisting of lentils and rice. Its main ingredients are rice and black gram, ground together in a fine, smooth batter with a dash of salt, and then fermented.

A dosa is a thin pancake originating from South India, made from a fermented batter predominantly consisting of lentils and rice. Its main ingredients are rice and black gram, ground together in a fine, smooth batter with a dash of salt, and then fermented.

A dosa is a thin pancake originating from South India, made from a fermented batter predominantly consisting of lentils and rice. Its main ingredients are rice and black gram, ground together in a fine, smooth batter with a dash of salt, and then fermented.

A dosa is a thin pancake originating from South India, made from a fermented batter predominantly consisting of lentils and rice. Its main ingredients are rice and black gram, ground together in a fine, smooth batter with a dash of salt, and then fermented.

A dosa is a thin pancake originating from South India, made from a fermented batter predominantly consisting of lentils and rice. Its main ingredients are rice and black gram, ground together in a fine, smooth batter with a dash of salt, and then fermented.

A dosa is a thin pancake originating from South India, made from a fermented batter predominantly consisting of lentils and rice. Its main ingredients are rice and black gram, ground together in a fine, smooth batter with a dash of salt, and then fermented.

A dosa is a thin pancake originating from South India, made from a fermented batter predominantly consisting of lentils and rice. Its main ingredients are rice and black gram, ground together in a fine, smooth batter with a dash of salt, and then fermented.

A dosa is a thin pancake originating from South India, made from a fermented batter predominantly consisting of lentils and rice. Its main ingredients are rice and black gram, ground together in a fine, smooth batter with a dash of salt, and then fermented.

Pesarattu, pesara attu, pesara dosa, or cheeldo is a crepe like bread, originating in Andhra Pradesh, India, that is similar to dosa. It is made with green gram batter, but, unlike dosa, it does not contain urad dal. Pesarattu is eaten as breakfast and as a snack in Andhra Pradesh. A dosa is a thin pancake originating from South India, made from a fermented batter predominantly consisting of lentils and rice. Its main ingredients are rice and black gram, ground together in a fine, smooth batter with a dash of salt, and then fermented.

A dosa is a thin pancake originating from South India, made from a fermented batter predominantly consisting of lentils and rice. Its main ingredients are rice and black gram, ground together in a fine, smooth batter with a dash of salt, and then fermented.

A dosa is a thin pancake originating from South India, made from a fermented batter predominantly consisting of lentils and rice. Its main ingredients are rice and black gram, ground together in a fine, smooth batter with a dash of salt, and then fermented.

Thin, crispy rice and lentil crepe topped with ghee (clarified butter) and a spicy paste made of chillies and other spices.

Dosa spread with ghee and topped with spicy curry leaf powder.

Kadapa karam dosa: Thin rice and lentil crepe topped with a spicy paste from Kadapa, a district in South India.

Dosa made from rice and lentil batter, filled with spiced potato masala and typically includes a spicy chutney inspired by the flavors of Kadapa.

Thin rice and lentil crepe lightly coated with butter, typically accompanied by sambar and chutneys.

Crispy rice and lentil crepe cooked with ghee, stuffed with spiced potato masala.

Uthappam is a type of dosa from South India. In Tamil Nadu it is known as uthappam and in Karnataka it is known as uttappa. In Kerala it is known as oothappam. In tulu it is known as ootappa or ootappo. Unlike a typical dosa, which is crisp, and crepe like, uttapam is thicker, and with toppings.

Uthappam is a type of dosa from South India. In Tamil Nadu it is known as uthappam and in Karnataka it is known as uttappa. In Kerala it is known as oothappam. In tulu it is known as ootappa or ootappo. Unlike a typical dosa, which is crisp, and crepe like, uttapam is thicker, and with toppings.

Uthappam is a type of dosa from South India. In Tamil Nadu it is known as uthappam and in Karnataka it is known as uttappa. In Kerala it is known as oothappam. In tulu it is known as ootappa or ootappo. Unlike a typical dosa, which is crisp, and crepe like, uttapam is thicker, and with toppings.

Thick rice and lentil pancake topped with ghee and spicy karam podi (a blend of spices).

Thick rice and lentil pancake topped with clarified butter, curry leaves, and a spicy powder blend.

Potato Masala spreed over the uttapam