Rava Dosa

Use the same weight, add 10–15% more water and rest the dough for 20 minutes; the result is heavier and nuttier.

Use the same weight for crisp coatings; for doughs use no more than half rice flour with wheat flour, or it will be crumbly.

For thickening use half the weight, mixed with cold water; it is not suitable for bread or chapati dough.

Use about 60–70% of the weight for thickening; for coatings use the same weight but the crust is denser.

Use the same weight for coatings; contains gluten, browns faster and is less crisp.

Use the same weight for crisp coatings; coarser texture and needs a short rest.

Use the same weight and pulse in a blender until fine. If not fine enough, soak 10 minutes before cooking.

Use the same weight, grind finer or soak 10–15 minutes longer. Coarser texture; good for upma but not fine batters.

Use the same weight. Similar fine grain; cooking time is about the same, stir well to avoid lumps.

Whisk 1 part yogurt with 2 parts water (40 g yogurt plus 80 g water for 120 g buttermilk); a little thicker and more sour than true buttermilk, so loosen with extra water.

Same as yogurt: thin 1:2 with cold water and whisk until smooth; strain first if the dish needs a runny consistency.

Stir 15 g lemon juice into 250 g milk, leave 10 minutes, then stir; thinner and only lightly sour, so add a squeeze more lemon.

Use 100% of the weight. If the original recipe relies on salted table butter, add a pinch of salt to balance.

Use 80% to 85% of the weight. Ghee is pure butterfat with moisture removed; it yields a deeper, nuttier flavour and handles high heat better.

Use 80% of the weight for frying or tempering. The dish loses sweet dairy richness but remains glossy and light.

Use equal weight, finely sliced. Shallots soften and brown faster, giving a slightly sweeter and more delicate base to curries.

Use 80% of the weight, finely shredded and browned slowly with a pinch of asafoetida. Replicates the bulk and natural sweetness in gravies without allium.

Use 10 to 15% of the weight (about 1/4 teaspoon per chilli); imparts dry pungent heat and reddens the dish without the grassy crunch.

Use 1 dried pod per fresh green chilli; snap in half and temper in hot oil for a deeper, toastier heat.

Use 70% of the weight; add with ground spices or sauce bases rather than hot oil tempering, where it scorches quickly and turns bitter.

Use equal weight for oil tempering. Delivers an earthy profile with an additional musky, smoky, and slightly bitter edge.

Use 60% of the weight for tempering; offers comparable warm aroma, but leans sweet and liquorice-like rather than savoury and earthy.

Use 1:1 by weight. Handles high-heat frying identically and introduces a very subtle, pleasant nuttiness.

Use 1:1 by weight. Yields a much richer, authentic aroma and a glossy, heavier mouthfeel.

Use 1:1 by weight. Heat until smoking, then cool slightly before cooking to temper its intensely pungent, sharp mustard kick.

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.