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Dosa Varieties
Tiffin
a fermented rice and lentil crepe
Different kinds of dosa, all made from rice batter spread on a hot tawa — some crisp, some soft.
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AMMAMMA'S NOTES.









Podi Varieties
Roasted powders of dal, chilli, coconut and spices — mixed with ghee or oil and eaten with dosa, idli or rice.
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Sambar
Sambar - a Tamil tamarind-based lentil and vegetable stew.
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AMMAMMA AND I ALWAYS SHARED A SPECIAL BOND OVER DOSA. I REFUSED TO EAT IT COLD FROM A YOUNG AGE, INSISTING I WAS PARTICULAR, NOT PICKY, AND SHE WAS THE ONLY ONE WHO INDULGED ME. I'D SIT ON THE COUNTER WATCHING THE BATTER SLIP FROM THE LADLE, SPREAD INTO A CIRCLE, SIZZLE, AND LAND STRAIGHT ONTO MY PLATE — ALL THE ASMR I EVER NEEDED. IF A DOSA EVER STUCK TO THE TAWA, SHE'D TALK TO IT, CALLING IT KANNA AND KUTTI, ASKING IT “ENNA DA, WHAT'S WRONG?” UNTIL IT LOOSENED AND FLIPPED OVER, AS IF IT WERE LISTENING TO HER.























YAMINI VENKATESAN
WHAT'S FOR LUNCH, 2026