This crispy Millet Rava Dosa is an instant, no-fermentation South Indian recipe made with foxtail millet rava, rice flour, and spices. Light, lacy, and wholesome, it’s perfect for a quick breakfast or tiffin, and a delicious way to bring millets back to your plate.
Revive the taste of real millets with this crispy Kezhvaragu Adai made without rice or flour. Whole ragi, barnyard millet, and lentils come together in this soulful South Indian crepe, perfect for breakfast or light dinner.
Make the softest, healthiest no rice jowar dosa at home! This gluten-free cholam dosa recipe is easy, delicious, and perfect for breakfast or dinner. Learn the tips for flawless fermentation and texture.
Veg Kari Dosa is a local favorite from Tamil Nadu’s street stalls, but here’s a nourishing twist — we’re using soya chunks to make a meaty, textured filling without any meat. The dosa is thick, crispy-edged, and layered with this masala soya kari, folded and served piping hot with chutney […]
Crispy Thinai Dosa made without rice using foxtail millet, poha, and urad dal—easy, healthy, and delicious.
Maravalli kizhangu dosai/ Tapioca dosa is a delicious, soft and spongy dosa prepared by adding ground tapioca/ maravalli paste to Regular idli batter and cooked to perfection on a dosa griddle. I was so interested in making this tapioca dosa after trying Tapioca adai a year back, and trust me […]
Hello and welcome. I’m Sandhya—the hands, heart, and stories behind Sandyathome This blog was never planned. It began quietly—just like the way my mother and grandmother used to cook. No measurements. No books. Just feeling. Growing up, I didn’t realize I was being shaped by their everyday magic. The gentle clinking of ladles, the warm smell of curry leaves crackling in oil, the quiet hum of love in every dish—they stayed with me. I didn’t inherit written recipes. But I inherited something far deeper—the emotion of cooking, the way food could heal, gather, and speak when words fall short.
