Explore More Content by Rakesh Raghunathan
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Vendhaya Kal Dosa
Rakesh Raghunathan’s tasty dosa recipe boosts gut health with fermented lentils, grains, and fenugreek seeds.
Moringa Adai
Fresh moringa leaves amp up the antioxidant quotient of this lentil-based cousin of the dosa in Rakesh Raghunathan’s recipe.
Upma Pesarattu
South Indian chef Rakesh Raghunathan gives a hearty twist to pesarattu with a upma filling.
The Dosa Deep Dive
Learn to make dosas with heirloom recipes and ancient culinary wisdom.
Sacred Indian Food
Turn to the ancient wisdom infused in these sacred, healthy Indian dishes.
Milagapodi
Rakesh Raghunathan’s milagapodi, a nutrient-dense spice blend, is a great condiment for dosas.
Rava Dosa
Chef Rakesh Raghunathan shares the art of making a crisp, yogurt-infused rava dosa.
Vegan Guthuk
Rakesh Raghunathan’s vegan guthuk recreates a Tibetan new year classic.
Vattayappam
Rakesh Raghunathan recreates vattayappam, a popular Easter cake from Kerala
Vegetarian Nombu Kanji
Try Rakesh Raghunathan’s vegetarian take on nombu kanji, a soothing South Indian one pot meal served during Ramadan.
Venn Pongal
Venn pongal tells the story of the blessed food offered to the devotees of the famed Parthasarathy temple in Tamil Nadu, India.
Kanchipuram Idli
Rakesh Raghunathan recreates a heritage recipe, offered as a sacred temple food, that is healing and supports gut health.