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dosa recipe | with dosa batter recipe | South Indian dosa | how to make dosa | with 22 amazing images. Dosa has put South India on every culinary hot spot of the world. We show you how to make dosa with detailed step by step recipe on how to make the perfect dosa batter. Dosa is as popular in South Indian cuisine as Idli is! Crisp and thin pancakes made of a rice and urad dal batter, dosas are even more exciting than idlis. In fact, while idlis are considered to be an easy, comfortable steamed food, dosas are often considered a more indulgent alternative! While dosas were traditionally made using iron griddles, nowadays non-stick tavas have made the job much easier. You can roast your dosas using oil, ghee or sometimes butter too! . Dosa is a pancake. One of the most popular snacks in all of South India, over time it has become popular all over the country and globally too. Dosa is made by spreading a batter on a hot griddle and cooking it with a little oil, or sometimes even no oil, till it turns golden brown and crisp. While most people use a non-stick tava these days, you can also opt for a traditional iron tava, which will enhance the taste as well as give you a nutrient boost. To make dosa, first you need to make the dosa batter. For making the dosa batter, combine the urad dal and fenugreek seeds in a deep bowl, soak it in enough water for 4 hours.Combine the rice, parboiled rice and thick rice flakes in a deep bowl , soak it in enough water for 4 hours. Drain the urad dal and fenugreek seeds and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into a deep bowl and keep aside. Drain the rice, parboiled rice and thick rice flakes blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into the same bowl, add the salt and mix well. Cover and ferment in a warm place for 12 hours. Further, to make dosa, heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a cloth. Pour a ladleful of the dosa batter on it and spread it in a circular motion to make a 225 mm. (9”) diameter thin circle. Smear a little ghee over it and along the edges and cook on a high flame till the dosa turns brown in colour and crisp. Fold over to make a semi-circle or a roll. Serve South Indian dosa immediately Enjoy dosa hot and crisp, with coconut chutney and Sambhar. If you are going to have the dosas after a while, make them slightly thick, so that they will remain soft and springy even after a while. Enjoy dosa recipe | with dosa batter recipe | South Indian dosa | how to make dosa | detailed step by step recipe with photos and video below.

An all-time favourite with South Indians, Tomato Rice is a spicy and tangy rice preparation that is ideal to pack in lunch boxes! An exciting modification of the traditional recipe, the Moong Sprouts, Tomato and Spinach Rice is made with minimal oil to prevent excess fats. Brown rice, moong sprouts and spinach are all fibre-rich ingredients that make you feel full soon, thereby aiding in weight loss. Have this one-dish meal in the suggested serving size along with low-fat curds to stay within the calorie limit occasionally.

ragi dosa recipe | nachni dosa | finger millet dosa | healthy ragi dosa | with 28 amazing images. Ragi dosa also known as nachni dosa or finger millet dosa is consumed as breakfast in South-Indian states and now also all over India because of the health benefits of finger millet! Ragi is a super millet which is commonly eaten in South Indian states, generally milled to flour and used to make many dishes, one of which is nachni dosa! The batter to make this nutritious and tasty Nachni Dosa is easier to make than regular dosas because we have used nachni flour. So, you just need to grind the urad dal. I make ragi dosa for breakfast, breakfast or when in mood to have a light healthy meal. Allow the batter to ferment well, so you get really crisp ragi dosas. As a variation, you can even add grated carrots or finely chopped onions and green chillies to the batter before making the dosas! All you need is 5 ingredients to prepare the ragi dosa. Methi seeds help with fermenting and gives aroma to the batter! See why we think this is called healthy ragi dosa? Nachni or ragi flour is a good source of calcium. Urad dal, paired with it in this dosa, is a good source of protein. Both these key nutrients together help in building strong bones, which are the pillars of our body. 3.2 g of protein and 77.3 mg (13%) of calcium is what this each Nachni Dosa offers. As we age our body’s capacity to absorb calcium decreases. So this Nachni Dosa is a great way to make up for your day’s calcium requirement by having a calcium rich breakfast. All you need to remember is to not use too much oil for cooking them, as excess fat hinders calcium absorption. Here are some tips for perfect nachni dosa recipe. 1. If you have made batter in large quantity then always take required amount of batter in a separate bowl and adjust the consistency of batter. 2. If using leftover batter from the fridge then bring it to room temperature and then make dosa. 3. Further, If it gets too hot then sprinkle some water to bring down the temperature of the tava. By doing so the ragi dosa will not stick to the pan. The ideal temperature of tava is very important to make the perfectly dosa. 4. Lastly, If using cast iron tawa, please pre-season it well ahead of time. Serve ragi dosa it with healthy coconut chutney and Sambar for a real healthy treat. Enjoy ragi dosa recipe | nachni dosa | finger millet dosa | healthy ragi dosa | with detailed step by step recipe photos and video below.

kadala curry recipe | Kerala special puttu kadala curry | kadala kari | easy kadala curry for puttu appam and dosa | healthy black chick peas curry | kadala curry is a simple tasty daily fare sabzi which is filled with nourishment. Learn how to make Kerala special puttu kadala curry. Spicy and tongue-tickling, this kadala kari is a traditional Kerala favourite that has now become well-known throughout the world as the best combination for soft, fluffy Appam ! To make kadala curry, combine the coriander seeds, fennel seeds and pandi chillies in a broad non-stick pan and dry roast on a medium flame for 3 minutes. Allow the mixture to cool completely. Once cooled, blend in a mixer along with the coconut and approx. ½ cup of water in a mixer to smooth paste. Combine the chana, salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 4 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat 1 tbsp of oil in a deep non-stick kadhai, add the onions and sauté on a medium flame for 3 to 4 minutes. Add the tomatoes, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Add the prepared paste and turmeric powder, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Add the chana along with the water in which they are cooked and salt, mix well and cook on a medium flame for 6 to 8 minutes, while stirring occasionally. For the tempering, heat the remaining ½ tbsp of oil in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the kashmiri red chilli and curry leaves and sauté on a medium flame for a few seconds. Pour the tempering over the curry and serve hot. This sumptuous easy kadala curry for puttu appam and dosa features cooked kala chana pepped up with a coconut-based masala that has a strong flavour of coriander seeds and fennel. A traditional tempering splattered over the curry adds to its rich flavour and aroma. This healthy black chick peas curry abounds in protein and fibre , both the nutrients which are weight loss friendly. But be careful to reduce the amount of oil used then. Heart patients can also enjoy this version of sabzi. Diabetics should relish not more than ½ serving of this Kerala special curry. This kadala curry is also a good source of many other nutrients like folic acid, B vitamins, iron, magnesium, phosphorus, potassium and zinc. With so many benefits to its credit, there is no reason to not include it in your diet. Enjoy this Kerala special puttu kadala curry with freshly-made Appam, Puttu, Dosa or hot rice. Although it tastes best when hot, it remains flavourful even when it cools down, so you can pack it in a tiffin box or even carry over any remainders for dinner. Enjoy kadala curry recipe | Kerala special puttu kadala curry | kadala kari | easy kadala curry for puttu appam and dosa | healthy black chick peas curry | with recipe below.

A quick and easy accompaniment from the Karnataka repertoire, the Tomato Gojju is a spicy tomato curry with shades of tanginess and sweetness too. The tomato is sautéed and flavoured with a traditional tempering, a little jaggery and a dash of rasam powder. This gives the Tomato Gojju multiple flavourful touches, making it an all-time favourite with anyone who tastes it. It can be served with Idli, dosa, chapati, puris, pongal or rice.

dill dosa recipe | shepu cha dosa | dill leaves pancakes | shepu che pole | with 32 amazing images. dill dosa recipe | shepu cha dosa | dill leaves pancakes | shepu che pole is a savoury enjoyed at snack time. Learn how to make shepu cha dosa. To make dill dosa, combine the rice, beaten rice and urad dal in a deep bowl with enough water and soak for 8 hours. Drain well. Blend with 1 cup of water till smooth. Transfer the batter to a deep bowl, add the dill leaves, coconut, green chilli paste, salt and ½ cup of water and mix well. Heat a non-stick tava (griddle), sprinkle a little water on it and wipe it off gently using a cloth. Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter circle. Smear ½ tsp of ghee evenly over it and along the edges and cook on a medium flame for 2 minutes till the dosa turns golden brown in colour. Turnover and cook again for ½ minute or till the other side gets cooked as well. Repeat steps 4 to 6 to make 16 more dosas. Serve immediately with sambar. An aromatic and tasty dosa that strikes the right chord with kids of all age groups, the shepu cha dosa appeals to senior citizens too as it is soft and easy to chew. Make this yummy dosa as an evening snack for kids when they come home from school. You can enjoy some with your evening tea too! The combination of rice and urad dal in the batter makes the Dill Dosa a good source of vegetarian protein. Dill adds some iron to the equation, helping you improve haemoglobin levels too. Tips for dill dosa. 1. The rice, poha and urad dal has to be soaked for 8 hours. So plan for it in advance. 2. Shepu che pole is a Maharashtrian version of this recipe which is sometimes made sweet. In this jaggery, coconut and dill are blended together with little water to make a paste which is added to the rice-urad dal mixture to make the batter. 3. This shepu che pole is served with peanut chutney powder or green chutney. Enjoy dill dosa recipe | shepu cha dosa | dill leaves pancakes | shepu che pole | with step by step photos.

Here’s a zesty rice preparation dominated by the crunch and nutty flavour of peanuts, highlighted by notes of red chilli. Though used in a small quantity, the warm aroma and flavour of sesame seeds is quite notable in the South Indian Peanut Rice. With a mix of awesome flavours, this rice dish is quite tasty by itself and can be served simply with a thayir pachadi (raita) or papad. It is best had fresh while the taste of the roasted peanut is nice and strong, but can also be packed for lunch or had later. Try your hand at other South Indian recipes like Morkuzambu or Masala Vadas .

tendli cashew nut sabzi | cashew nut tendli bhaji | healthy Mangalore Ivy gourd kaju sabji | with 15 amazing images. tendli cashew nut sabzi is a delicious and nutritious Indian dish made with tendli (ivy gourd) and cashew nuts. This vegetarian dish combines the crispiness of tendli with the rich, buttery flavor of cashews, making it a delightful addition to any meal. It is often served as a side dish and pairs well with roti, chapati, or rice. Both tendli and cashew nuts are favourites along the South-Western coastal regions of India, especially in Mangalore. Tendli and cashew nut is an interesting sabzi that combines both. Making tendli cashew nut sabzi 1. Soak the cashew nuts in a bowl with enough water for 30 minutes. Drain and keep aside. 2. Heat the oil in a kadhai and add the mustard seeds. 3. When the seeds crackle, add the red chillies, tendli and salt, mix well and cook on a medium flame for 8 to 10 minutes or till the tendli softens, while stirring occasionally. 4. Add the soaked cashew nuts, sugar and a little more salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. 5. Serve tendli cashew nut sabzi hot garnished with coconut. Nutritional benefits. Tendli has been used by Ayurveda to treat diabetes due to its ability to improve glucose tolerance and lower blood sugar levels. Serve tendli cashew nut sabzi hot with your choice of roti, paratha, or steamed rice. This dish not only enhances the meal but also provides a delightful combination of textures and flavors. Cashew Nuts (kaju): In general, walnuts, cashew nuts, peanuts, almonds, pistachios and pine nuts are a healthy snack to carry keep with you as they are rich in monounsaturated fats and polyunsaturated fats and good for heart and diabetics. Pro tips of tendli cashew nut sabzi. 1. Add 1 1/2 cups sliced tendli (ivy gourd). Tendli has a mild, slightly sweet flavor that pairs well with the richness of the cashew nuts. The vegetable itself has a slightly crunchy texture. Tendli cooks quickly and absorbs flavors well, making it ideal for a stir-fry style sabzi like this one. 2. Add the soaked cashew nuts. Cashew nuts themselves are quite hard and crunchy. Soaking them in water softens them slightly, making them have a more pleasant texture in the final dish. Soaking can help release some of the cashew nuts' natural oils and flavors. This can subtly enrich the overall flavor profile of the sabzi. Enjoy tendli cashew nut sabzi | cashew nut tendli bhaji | healthy Mangalore Ivy gourd kaju sabji | with step by step photos.

vegetable neer dosa recipe | instant rice flour dosa | chawal ke aate ka dosa | with 22 amazing images. instant neer dosa is a healthy and quick breakfast recipe prepared just by mixing few ingredients within minutes. Learn how to make vegetable neer dosa recipe | instant rice flour dosa | chawal ke aate ka dosa | neer dosa is a popular dosa variant from the Indian state of Karnataka. “Neer” means “water” in the Tulu language, meaning this dish is literally known as “water dosa.” This chawal ke aate ka dosa has soft texture with crunch of vegetables in every bite. In this instant neer dosa recipe, rice flour is used to prepare prepare thin batter which cut downs the entire soaking and grinding process. You can make this instant rice flour dosa for busy morning breakfasts or can be enjoyed with sabzi for lunch or dinner. Tips to make vegetable neer dosa: 1. Grease the tava each time you make dosa. 2. Makes sure to mix the batter well before making every dosa, as rice flour tends to settle down. 3. The batter should be of chass consistency, not too thick and not too runny. Enjoy vegetable neer dosa recipe | instant rice flour dosa | chawal ke aate ka dosa | with detailed step by step photos.

quick tomato rasam recipe | South Indian style tomato charu | healthy tomato rasam | with 33 amazing images. quick tomato rasam is a quick, low-salt version of the ever-popular South Indian Rasam, made suitable for those with high blood pressure. Learn how to make quick tomato rasam recipe | South Indian style tomato charu | healthy tomato rasam | Here's a quick and easy recipe for South Indian style tomato charu made with tomatoes, tamarind, spices, and herbs. It's a flavorful and nutritious dish that's perfect for a light meal or a comforting snack. healthy tomato rasam is a South Indian soup-like dish known for its tangy and spicy flavor. It's often served as a side dish with rice or consumed as a comforting soup. This quick tomato rasam recipe is easy to prepare and doesn't require an elaborate list of ingredients. It's a perfect dish to enjoy during cold weather or when you need a quick and light meal. Garlic is known to control blood pressure and is a healthy addition to this recipe. A vibrant freshly grounded rasam masala gives the tomato-based rasam an appetizing flavour and irresistible aroma. You can also try other low-salt soups like the One Meal Soup and Carrot and Bell Pepper Soup. pro tips to make tomato rasam : 1. Use freshly grounded homemade rasam powder instead of store brought one’s for the best results. 2. If you like your rasam spicy, add more dry red chillies. 3. Instead of tamarind pulp you can add kokum or lemon juice. Enjoy quick tomato rasam recipe | South Indian style tomato charu | healthy tomato rasam | with detailed step by step photos.

red pumpkin pachadi recipe | Kerala style Mathanga pachadi | Indian pumpkin pachadi | Onam special pachadi | with 21 amazing images. red pumpkin pachadi recipe | Kerala style Mathanga pachadi | Indian pumpkin pachadi | Onam special pachadi is a quick and simple accompaniment from South Indian cuisine. Learn how to make Kerala style Mathanga pachadi. To make red pumpkin pachadi, combine the curds, coconut milk, sugar and salt in a deep bowl, mix well and keep aside. Heat the oil in a deep non-stick kadhai, and add the mustard seeds. When the seeds crackle, add the green chillies, curry leaves, asofoetida, pumpkin and little salt and sauté on a medium flame for few seconds. Add ½ cup of water, mix well and cover with a lid and cook on a medium flame for 7 to 8 minutes, while stirring occasionally and mashing it lightly with the back of a spoon. Add the curd-coconut milk mixture, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Refrigerate for at least an hour. Serve chilled garnished with coriander. Pachadi is usually a side dish in South Indian which involves the use if curd. Wonderfully unique, the Kerala style Mathanga pachadi stands out from others in its combined use of curds and coconut milk. Though you might never have tried it before, you will be pleasantly surprised to see that mellow coconut milk and tangy curds complement each other very well, and together with the aromatic and flavourful tempering, they really form a delicious base for the sautéed red pumpkin. This Onam special pachadi is sure to please your palate. Make sure you refrigerate the Indian pumpkin pachadi before use, to improve its flavour and texture. Serve this refreshing accompaniment with rice dishes like Bisi Bele Bhaat, South Indian Tava Rice and Coconut Rice. Tips for red pumpkin pachadi. 1. Instead of using coconut milk, you can also make a paste of freshly grated coconut and cumin seeds and / or mustard seeds. 2. Green chillies for tempering can be replaced with red chillies. Enjoy red pumpkin pachadi recipe | Kerala style Mathanga pachadi | Indian pumpkin pachadi | Onam special pachadi | with step by step photos.

vegetable stew recipe | South Indian vegetable stew | vegetable curry for idlis and dosas | with 30 amazing images. vegetable stew is a delicious and aromatic accompaniment that pairs perfectly with popular South Indian dishes like idlis (steamed rice cakes) and dosa (fermented crepe), or steamed rice. Here's a note on vegetable stew for idlis and dosas: vegetable stew for idlis and dosas is a flavorful and comforting dish that consists of a creamy coconut milk-based curry with a medley of vegetables. This stew is a popular side dish in South Indian cuisine and is often served alongside soft and fluffy idlis or crispy and savory dosas. The key component of vegetable stew is the coconut milk, which lends a rich and creamy texture to the dish. The mild sweetness and nuttiness of coconut milk complement the mild spices and vegetables, creating a harmonious and satisfying flavor profile. Common vegetables used in vegetable stew for idlis and dosas include carrots, potatoes, peas and French beans. These vegetables are cooked in a fragrant coconut milk broth infused with curry leaves, ginger and green chilies, resulting in a colorful and aromatic stew. Tempering spices like mustard seeds, cumin seeds, and whole dried red chilies in coconut oil adds depth and complexity to the vegetable stew, enhancing its overall flavor. Freshly grated coconut may also be added for an extra burst of coconut essence and texture. vegetable stew for idlis and dosas is a versatile dish that can be customized to suit individual preferences. It can be made with or without onions and garlic, making it a suitable Jain sabzi, for various dietary restrictions. The stew is also often garnished with fresh cilantro leaves or curry leaves for a pop of color and freshness. This wholesome and nutritious vegetable stew is not only a delicious accompaniment to idlis and dosas but also a balanced meal in itself. Packed with vitamins, fiber, and plant-based goodness from the vegetables and coconut milk, this stew provides a nourishing and satisfying dining experience. vegetable stew for South Indian food can also be known by the following names: 1. Vegetable Ishtu 2. Veg Kurma 3. Veg Korma 4. Mixed Vegetable Curry 5. Vegetable White Curry 6. South Indian Vegetable Curry 7. Coconut Milk Vegetable Curry These names may vary slightly depending on the region or specific recipe variations within South Indian cuisine. In conclusion, vegetable stew for idlis and dosas is a delightful and aromatic dish that enhances the dining experience when paired with South Indian favorites. Whether enjoyed for breakfast, brunch, or dinner, this stew adds a touch of comfort and flavor to every meal, making it a beloved choice among fans of South Indian cuisine. Pro tips for vegetable stew. 1. Add 1 cup coconut milk. Coconut milk offers a unique richness and creaminess to the stew. Coconut milk contributes a subtle sweetness and a touch of tropical aroma to the stew. Coconut milk can help thicken the stew naturally, contributing to a more satisfying texture compared to using only water or vegetable broth. 2. Add 1 1/2 cup chopped potatoes. Potatoes add a satisfying body and texture to the stew. They soften and become tender during the cooking process, offering a delightful contrast to the other vegetables which may remain firmer. Potatoes are generally an affordable and readily available ingredient, making them a practical choice for many vegetable stew recipes. Enjoy vegetable stew recipe | South Indian vegetable stew | vegetable curry for idlis and dosas | with step by step photos.

This South Indian style subzi will enable you to appreciate the naturally interesting taste of drumstick leaves, because it does not use heavy masalas. Just a traditional tempering and a mixture of coconut and minimal spices is enough to accentuate the taste of drumstick leaves. Make sure you get tender drumstick leaves from the market – these not only cook fast, but also have a pleasant, slightly-sweet, slightly-bitter flavour. Serve the Drumstick Leaves Dry Subzi with rice and dal . You can also try other recipes like Paneer Sabji, Kadai or Onion and Karela Subzi .

rasam recipe | South Indian rasam | restaurant style rasam | how to make rasam with rasam powder | South Indian rasam is the basic recipe cooked in every household of the South virtually everyday! Learn how to make rasam with rasam powder. There is no place like home, and nothing as soothing as homemade food! In short, a South Indian would say, “Ah, Rasam!” The homeliest of South Indian recipes, rasam with rasam powder is a thin lentil soup perked up with tamarind pulp and chopped tomatoes, a traditional rasam powder, and a simple seasoning of mustard seeds and curry leaves. To make rasam, first make the rasam powder. Combine the coriander seeds, Kashmiri chillies, back peppercorn, toovar dal, chana dal and a pinch of cumin seeds and sauté on a medium flame for 2 to 3 minutes. Allow to cool completely. Once cooled, blend in a mixer to a smooth powder. Keep aside. Then pressure cook toovar dal with enough water and blend it with a hand blender. Add the prepared rasam powder into it, mix well and keep aside.Combine the tomatoes, tamarind pulp, turmeric powder, asafoetida, salt and 3 cups of water, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally. Add the prepared dal-rasam powder mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside. Make a tempering of hot oil and mustard seeds and curry leaves and add it to the rasam and cook for 1 minute. Add coriander and mix well and serve. The aroma of fresh roasted spices that surges out the pot as soon as the seasoning is added, is enough to draw everybody to the table. The touch of tempering of mustard seeds and curry leaves in ghee towards the end of cooking is the final flavourful touch to this sumptuous fare. Enjoy restaurant style rasam like a soup or have it with Medu Vada, Idli or Rice. So brilliant is its tangy-spicy flavour, strong enough to shake out a bad cold, yet soothing enough to warm your heart, that rasam has become famous in Indian restaurants across the world as a soup! Tips for rasam. 1. We recommend you use measuring spoons for each ingredient of rasam powder and master making this famous South Indian spice blend. 2. To make tamarind pulp at home, soak the tamarind pods in just enough warm water for about 15-20 minutes or till they turn soft. Mash using your hands and roughly strain the pulp (you can do it with your hands itself) and discard the hard black coloured seeds as well as the fibrous parts. The soft pulp you have strained out is tamarind pulp. Enjoy rasam recipe | South Indian rasam | restaurant style rasam | how to make rasam with rasam powder | with recipe below.

akki roti recipe | masala akki roti | Karnataka akki roti | rice flour roti | with 26 amazing images. akki roti is an all-time favourite snack in traditional Kannada households, where it is made for breakfast or evening tiffin. Learn how to make akki roti recipe | masala akki roti | Karnataka akki roti | rice flour roti | masala akki roti is a quick and easy recipe, which does not require grinding or fermenting any batters. A soft dough of rice flour, perked up with veggies, ginger, green chillies and crushed cumin, is flattened and cooked till it is an appetizing golden brown in colour. Speckled with grated carrot and chopped coriander makes it more nutritious. Karnataka akki roti looks really tempting, and taste equally so! It can be enjoyed with gunpowder or with coconut chutney and sambhar . In this recipe, we have shown how to flatten the dough easily without doing any mess. Once you get the hang of it, it gets easier. rice flour roti is nutritious and perfect to serve as breakfast, as it keeps you fuller for longer time. Also, make sure you cook the akki rotis as soon as the dough is made, as the dough will get stiff and dry after some time. You can also have a go at other South Indian specialties like instant rava uttapam or Neer Dosa. Enjoy akki roti recipe | masala akki roti | Karnataka akki roti | rice flour roti | with detailed step by step images
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