ALL RECIPES

In Karnataka homes, the late afternoon is incomplete without a jar of crispy Avalakki Chivda tucked away in the kitchen.

It's thicker than its cousin sambar, more nuanced than plain dal, carrying within it the very terroir of Karnataka's coconut belt, where palms bow under coastal winds.

The transcendent puliyogare from Karnataka is not the tamarind rice popular in Tamil Nadu or Andhra Pradesh; this version strikes a delicate balance between sweet jaggery, tangy tamarind, and aromatic spices, with an added layer of nuttiness from sesame and coconut. It's not overtly spicy, but deeply flavorful—a prasada that lingers in memory long after the last bite served in many temples. This recipe recreates that temple magic in your own kitchen, breaking down the process

The authentic version is always cooked on a traditional wooden griddle, which imparts a subtle smoky finish to the buttery, crispy-yet-spongy dosa.

Do You Really Need a wet grinder for Perfect Dosas?