Dosa

Use the same weight; it cooks softer and faster, so use about 10–15% less water and check earlier.

Use the same weight; it is less stout and cooks faster, so reduce water and simmer gently.

Use the same weight; any plain rice will work but will not have the firm bite of parboiled rice.

Use 2.5 times the weight if substituting pre-cooked rice. Fold in gently at the end of the recipe; grains will be shorter and less fragrant.

Use 50% of the weight, crush or grind. Sharper heat and less maple-bitter; fry briefly in oil before adding.

Use the same weight, crush lightly. Similar bitter-seed note but more aniseed; reduce other sweet spices slightly.

Use 25–30% of the weight, crush. Much stronger thyme-like flavour; do not overdo.

Use the same weight; rinse in a sieve and soak 5–10 minutes until just soft. It is the same poha in a thicker grade, so texture is close.

Use the same weight; soak 20–30 minutes and cook 5 minutes longer. Grains stay separate and less flaky.

Use the same weight only for dry snacks; it goes soggy if soaked. Not for poha-style dishes.

Use equal weight. Needs longer soaking and cooking; the dark skins impart an earthy flavour and greyish-black hue unless thoroughly rubbed off.

Use equal weight when tempering (tadka). Provides a comparable nutty, crunchy texture in hot oil, though grains are slightly larger.

Use equal weight for batters or dals. Ferments and cooks faster, producing a lighter, less sticky, and less viscous consistency.

Use 25% of the baking powder's weight (e.g. 1 g for 4 g) and add 2 g cream of tartar or 1 tsp lime juice per 100 g flour. Mix quickly and bake at once.

Same as baking soda: use 25% of the weight with an acid such as cream of tartar, lemon juice or yogurt. Expect a slightly soapy taste if overused.

Replace the plain flour plus baking powder with the same weight of self-raising flour; omit added baking powder and reduce salt slightly.

Use 120% of the weight; melt gently over low heat to avoid burning the milk solids, which will yield a softer, creamier richness rather than a nutty aroma.

Use 85% of the weight; holds high cooking temperatures without smoking, but the final dish will lack traditional dairy depth.

Use equal weight; heat to smoking point and cool slightly before cooking, bearing in mind it introduces an assertive, pungent edge.

Use the same weight, cut into pieces and toss with the spices. It is already cooked, so add late and heat through for 3–4 minutes.

Use the same weight. Boil until just tender, then crush lightly and fry; skin-on new potatoes hold their shape better.

Use the same weight. Boil or roast until tender; it is sweeter and softer, so reduce sugar in the dish and cook 5 minutes less.

Use the same weight; it is sharper and herby, so loosen with a little water and adjust salt.

Use the same weight; mintier and less creamy, so add a spoon of yogurt if the dish needs body.

Use the same weight and taste; generic chutney may be sweeter or more sour, so adjust lime and salt.

Use the same volume. Rasam is thinner and more peppery; simmer 5 minutes to thicken slightly and adjust salt.

Use the same weight, loosened with tamarind extract and 1 tsp sambhar masala. Simmer 10 minutes; it will be thicker and less sour.

Use the same weight of cooked lentil, add tamarind and sambhar masala, and simmer 10 minutes. Texture will be plainer.