Neer dosa is a traditional Indian crepe originating from Manglorean cuisine that is usually prepared with rice batter. This dosa is very easy in making as the batter no fermentation hence dosa can be made right away when the batter is ground. Neer dosa batter can be prepared with or […]
Quinoa pronounced (kinwa) is a naturally gluten free grain that is rich in protein with all essential amino acids and has very high fiber compared to any other grain, also high in minerals like magnesium and iron. This super healthy grain can be incorporated in our diet in most simplest […]
Quinoa uttapam is actually a healthy version of regular uttapam that is made at home with idlli/ dosa batter. Quinoa uttapam is a thick, fluffy and soft pancake prepared with basic veggie topping that is usually used to make regular uttapam. This uttapam uses a batter made with quinoa, idli […]
Masala dosa is one such variety of dosa that comes with a delicious potato filling that will be adored by both kids and adults. Masala dosa is a tummy filling and easy to make breakfast that is usually made with regular dosa batter so that remains same and the potato […]
A set of soft and spongy dosa that serves to be popular breakfast served with vada curry in many restaurants is one such delicious combo that cannot be denied. Set dosa as the name goes contains set of 2 or 3 sometimes even 4 dosa depending on the restaurant is […]
Dry fruit rava dosa is a crispy and delicious Indian crepe prepared by adding nuts, raisins and tutti frutti to regular rava dosa batter. Dry fruit rava dosa is a combination of sweet and savory which makes it different in taste from regular rava dosa/ any other dosa. Everything is […]
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.
