dal and rice dosa recipe | mixed dal dosa | South Indian mixed dal dosa | lentil dosa | with 30 amazing images. dal and rice dosa recipe is made from mixed dals and rice. Learn how to make South Indian mixed dal dosa. Quite different from the usual dosa in appearance and flavour, the dal and rice dosa has a dominance of dal flavour, which combines beautifully with sambar and chutney. As a more flavourful and aromatic variant, you can add finely chopped methi leaves or drumstick leaves to the batter before making this mixed dal dosa. If doing so, make sure you chop the leaves real fine so that it does not hinder spreading of the mixed dal dosa. Tips for dal and rice dosa recipe: 1. Cover with a lid and keep aside to ferment the batter in a warm place for 12 hours. 2. Pour a ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9”) or 200 mm ( 8") diameter thin circle. 3. The batter should be of pouring consistency. 4. Cook on a medium flame for about 2 minutes till the dosa turns golden brown in colour and crisp. dal and rice dosa is rich in Phosphorus, Folic Acid, Vitamin B1, Fiber, Magnesium, Protein. Enjoy dal and rice dosa recipe | mixed dal dosa | South Indian mixed dal dosa | lentil dosa | with step by step photos.

suran chana dal tikki | yam chana dal tikki | with 20 amazing images Scrumptious to the core, these mouth-watering Suran Chana Dal Tikkis feature flavourful yam bound together by an aromatic powder of freshly roasted chana dal. This winning team gets a further boost by the addition of spice powders, herbs and flavour-givers like onions, ginger and garlic in suran chana dal tikki . Serve these yam chana dal tikkis immediately because they are super-crispy, and this great texture will be lost as the tikkis cool. Green chutney is a perfect accompaniment to suran chana dal tikki. You can serve scrumptious deep-fried delights like these tikkis for High Tea Party, Kitty Party and Birthday Party. Enjoy suran chana dal tikki with detailed step by step photos and video below.

Tomato rasam, a perfect, low-calorie recipe to enjoy the true flavours of home-made south indian cooking. Serve this protein- and vitamin-packed rasam as an accompaniment to plain steamed rice. Tomatoes are bountiful of vitamin a, folic acid that helps boost immunity. This recipe is low in calories, hence feel free to relish thisone anytime.

Pongal Kootu is a tongue-tickling mixed vegetable curry made during Makar Sankaranthi or Pongal in South India. It is made with local vegetables that are in season at the cusp of winter and spring. This curry brings together veggies and beans of different textures and flavours, cooked with tamarind pulp and dal, and flavoured with an aromatic and flavourful paste of roasted spices and coconut. Although you can enjoy this Pongal Kootu immediately after preparation, it gets better and better as it cools down, as the veggies soak up the flavours of the spice paste and the kootu thickens to a curry-like consistency. You can cook it in an earthen pot if you have one. It tastes great with hot rice or dosas , and is a classic combination for Ven Pongal and Chakkrai Pongal! Try other South Indian recipes like Masala Vadas or Ginger Pachdi .

raw mango rice recipe | tangy kachi keri rice | mangai sadam | raw mango rice Indian style | mavinakayi chitranna | with 23 amazing images. raw mango rice recipe | tangy kachi keri rice | mangai sadam | raw mango rice Indian style | mavinakayi chitranna is an Andhra style rice delicacy. Learn how to make tangy kachi keri rice. To make raw mango rice, heat the sesame oil in a deep non-stick pan, add the mustard seeds, chana dal, urad dal, red chillies, green chillies, peanuts and curry leaves and sauté on a medium flame for 3 minutes. Add the asafoetida and turmeric and sauté on a medium flame for a few seconds. Add the raw mango, 2 tbsp of water and salt and mix well. Cover it with a lid and cook on a medium flame for 4 minutes, while stirring occasionally. Add the rice and little salt, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot. An evergreen favourite, the mangai sadam is prepared in South Indian homes at least once a week when the mango season is on. A traditional tempering and partially cooked raw mangoes give this rice a tangy flavour and exciting crunch. While red and green chillies are used to add spice to the raw mango rice Indian style, assorted dals and peanuts give it a tantalising aroma and interesting mouth-feel. Although used in small quantities, each ingredient including til oil and asafoetida leaves a mark on the final outcome, so make sure you try to follow the recipe precisely. Enjoy the mavinakayi chitranna with papad. You can also serve with side dishes like Cucumber Pachadi, Mango Pickle and Ginger Chutney. Tips for raw mango rice. 1. The cooked rice has to be perfectly made. Each grain of rice has to be separate. Learn how to make the perfect cooked rice. 2. Saute the asafoetida and turmeric powder for not more than 3 to 4 seconds, else it might burn. 3. We have used sesame oil for this rice, but you can use oil of your choice. Enjoy raw mango rice recipe | tangy kachi keri rice | mangai sadam | raw mango rice Indian style | mavinakayi chitranna | with step by step photos.

brinjal rice recipe | South Indian style brinjal rice | vangi bhaat with homemade spice powder | with 34 amazing images. brinjal rice is a wholesome South Indian style rice made using brinjals. Learn how to make brinjal rice recipe | South Indian style brinjal rice | vangi bhaat with homemade spice powder | brinjal rice, also known as "Vangi bhat " or "Baingan Pulao," is a delicious and flavorful South Indian dish that combines the earthy flavors of brinjal (eggplant) with aromatic spices and rice. It is a vegetarian dish that is often served with raita or yogurt. Uniqueness of this vangi bhaat is its freshly homemade spice powder. This South Indian style brinjal rice is easy to prepare and makes for a satisfying meal on its own or as a side dish. You can also try Maharashtrian Style Baingan Rice. pro tips to make brinjal rice: 1. For richer flavour, cook this brinjal rice in ghee instead of oil. 2. You can also add potato cubes to make this recipe. 3. Do not pressure cook for more than 2 whistles otherwise the brinjals will become mushy. Enjoy brinjal rice recipe | South Indian style brinjal rice | vangi bhaat with homemade spice powder | with detailed step by step photos.

Traditional and wholesome are the words that describe this tasty dal most aptly. As the name suggests, Panchkuti Dal features a combo of five pulses, which gives it a unique texture, flavour and aroma. You will find that this dal does not get mushy, mainly because of the blend of many pulses with varied textures. With a tempering of whole spices and seeds, and a team of ingredients like tomatoes, green chillies and ginger to add to the flavour, this dal becomes a full-fledged side-dish, which transforms even simple roti into a delicacy! Serve it hot with rotis , rice and a sukhi subzi to make a homely and satisfying meal.

spinach and chana kebab recipe | Indian palak chana dal kebabs | healthy spinach chana dal cutlet | veg hariyali kabab | with 64 amazing images. spinach and chana kebab recipe | Indian palak chana dal kebabs | healthy spinach chana dal cutlet | veg hariyali kabab is a non-fried healthy starter. Learn how to make Indian palak chana dal kebabs. To make spinach and chana kebab, combine all the ingredients in a broad non-stick pan, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Cool slightly and blend in a mixer to a coarse mixture. Keep aside. Heat 1 tsp of oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the spinach purée and cook on a slow flame, while stirring continuously, for 1 to 2 minutes or till the water evaporates. Add all the remaining ingredients along with the chana dal mixture and salt, mix well and cook on a slow flame for another 2 to 3 minutes, while stirring continuously. Sprinkle a little water if the mixture becomes very dry. Cool slightly and divide the mixture into 10 equal portions. Roll out each portion into a 67 mm. (2½”) thin flat round kebab. Heat a non- stick tava (griddle) and grease it using ¼ tsp of oil, place 5 kebabs on it and cook all the kebabs on a slow flame, using 1 tsp of oil, till they turn golden brown in colour from both the sides. Serve hot with garlic chutney. Even health enthusiasts will queue up for a second helping of this kebab that is made of chana dal, spinach, methi leaves and aromatic spices. Proper cooking techniques like cooking on a tava with minimal oil and a thoughtful combination of ingredients qualifies this Indian palak chana dal kebabs for a health book! We have avoided the use of cornflour or potatoes and replaced them with rolled oats for binding. This veg hariyali kabab may seem to be elaborate, but it’s worth the effort for all health conscious looking for tasty snacks. However, remember that these kebabs will not have that perfect crispy texture like fried kebabs. This healthy spinach chana dal cutlet is a wealth of iron, and folic acid – 2 key nutrients which help to keep anaemia at bay. The spinach also has vitamin A which acts as an antioxidant and helps to get a glowing skin and good vision. 1 to 2 kebabs can be enjoyed by diabetics, heart patients and weight watchers. Pregnant women and women with PCOS too can enjoy this at snack time. Tips for spinach and chana kebab. 1. Remember to plunge the spinach leaves in a bowl of ice cold water after blanching. This step is known as refreshing, it is done to retain the colour of the vegetable and it also halts the process of cooking. 2. Do not add water to blend spinach for the puree. 3. Also you may keep the blended spinach puree in a strainer to drain out excess water if any. 4. While cooking the spinach puree, ensure to cook it on a slow flame and stir continuously till the water evaporates. Presence of water may make the rolling and shaping of the kebab difficult. 5. We recommend you make ginger garlic paste at home instead of buying it readymade from the market. 6. Prefer to crush the kasuri methi in between your palms and use. 7. These kebabs are non-fried, so do not shape them very thick. Do not shape very thin too, as they might break while cooking. 8. Finally remember to cook the kebabs on a slow flame so they cook uniformly. 9. Serving these kebabs immediately is also very important to enjoy its taste and texture. Enjoy spinach and chana kebab recipe | Indian palak chana dal kebabs | healthy spinach chana dal cutlet | veg hariyali kabab | with step by step photos.

bisi bele bhat recipe | Karnataka style bisibele bhat | how to make bisi bele bhat at home | with step by step photos. bisi bele bhat is a traditional spicy rice dish from Karnataka which is full of flavours. The coconut based paste is the essence of this Karnataka style bisibele bhat. Coconut along with chana dal, urad dal, Kashmiri red chillies, cinnamon and coriander seeds is roasted in coconut oil and then blended to a paste. In some more oil, a whole lot of veggies along with rice and toovar dal are sautéed. They are cooked in tamarind pulp, salt and enough water for about 4 whistles. Once the pressure cooker cools down slightly, top the Bisi Bele with ghee and you are ready to serve. Karnataka style bisibele bhat is served piping hot topped with lots of ghee and accompanied by fried papads and a cool raita, it is almost impossible to say no to this One Dish Meal. Check out for many more wholesome, quick and easy to prepare, one dish meal recipes in a pressure cooker like Bulgur Wheat and Paneer Pulao, Brinjal Rice, Aloo Gobhi Pulao and Chakra Pongal. Enjoy bisi bele bhat recipe | Karnataka style bisibele bhat | how to make bisi bele bhat at home.

chutney podi recipe | Thengai powder | chutney podi with coconut | with 30 amazing images. chutney podi recipe is known as Thengai podi. Podi means powder in Malayalam. Learn how to make chutney podi. This flavourful chutney podi is sure to make you gobble up an extra idli or two! Mixed with ghee, this chutney podi makes an exciting accompaniment to hot idlis and dosas. When packing idlis in the lunch box or for a journey, you can coat them with a mixture of Thengai podi and ghee to make sure they remain moist and soft. Having absorbed all the flavours of the chutney podi, the idlis will taste even better than fresh, hot ones! You can even use this aromatic chutney powder to season upma and dry sabzis to make them more appealing. Add chutney podi on top of the rice. Add ghee and mix with the rice. This is how you serve chutney podi with ghee. It tastes incredible. Tips for chutney podi recipe: 1. Remember to keep stirring while roasting. 2. Pulse and blend in a mixer to a coarse powder. Pulse as grated coconut will release oil and become a thick paste. 3. Dry roast on a slow (low) flame till they release a pleasant aroma, while stirring continuously (approx. 10 to 12 minutes). 4. Store the chutney podi in airtight container once cooled completely and it stays fresh for 2 months. Enjoy chutney podi recipe | Thengai powder | chutney podi with coconut | with step by step photos.

lemon rice recipe | South Indian lemon rice | chitranna rice | with 22 amazing images. lemon rice recipe is a popular South Indian rice. lemon rice has a nice sour lemon taste. This is a easy and quick lemon rice recipe made with basic ingredients like lemon juice, boiled rice and Indian spices. Popular South Indian breakfast often is lemon rice also called chitranna rice often made with leftover rice. Rice is the much-loved staple food of South Indians. The day begins and ends with steaming hot rice, which is enjoyed in different ways. In a traditional meal, the rice is relished with soupy rasam or spicy sambhar. Or, the rice is mixed with tempering and flavouring ingredients to make delectable preparations like Tamarind Rice Peanut Rice or Lemon Rice. Such one-dish rice meals like lemon rice are called as variety rice, mixed rice or rice bhaat in South India. They make a convenient meal on a busy day, and are just perfect to carry in the lunch dabba as they taste awesome even after a couple of hours. Notes and tips on making lemon rice recipe. 1. Washing helps in removing excess starch from the rice which eventually results into non-sticky grains. Most commonly short-grained rice are used to make South Indian lemon rice but, you can make use of any variety of rice. We suggest not to use Basmati rice. 2. Mix gently and cook on a medium flame for 1 to 2 minutes, while stirring continuously. 3. In fact, best results are achieved by using leftover rice as they barely have any moisture. To make South Indian lemon rice healthier, replace cooked rice with brown rice. See our healthy South Indian lemon rice recipe for details. If you want to make chitranna rice in a microwave, then see our how to make lemon rice in a microwave. Here is an authentic recipe for lemon rice, a traditional rice dish with a refreshing citrusy flavour. It is also made as part of the many-course traditional South Indian meal. Check out our article on how to serve a traditional South Indian meal. Enjoy how to make lemon rice recipe | South Indian lemon rice | chitranna rice | with detailed step by step photos and video.

chana dal vada recipe | masala vada | masala vadai | chana dal vada Indian snack | with 28 amazing images. chana dal vada recipe | masala vada | masala vadai | chana dal vada Indian snack is a crispy snack enjoyed by people of all ages. Learn how to make masala vadai. To make chana dal vada, clean, wash and soak the chana dal in enough hot water for 2 hours. Drain well. Combine the soaked chana dal, dry red chillies, green chillies, cumin seeds and ¼ cup of water in a mixer and blend to a thick coarse paste. Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well using your hands. Divide the mixture into 18 equal portions and roll each portion into a round flat vada. Heat the oil in a deep non-stick pan, deep-fry a few vadas at a time on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with coconut chutney. The moment a South Indian buys a cup of tea, he would also buy a plate of chana dal vada to accompany it! That is how popular this tasty South Indian Chana Dal Vada is. And not without reason. With loads of onions, coriander, green chillies and spices, this vada is a real tongue tickler. Not only that, the coarsely ground chana dal paste results in super crispy masala vadai that make you reach out for more... and more... The specks of whole chana dal in the vadas is truly enjoyable. While it needs no accompaniment, if you wish you can serve it with coconut chutney. Making chana dal vada Indian snack needs a little bit of planning as the chana dal has to be soaked for 2 hours. But once the soaking is done, the snack will be ready for serving in 20 minutes. Bonda , Thattai, Medu vada and Urad Dal and Vegetable Appe also make delicious evening tea snacks or snacks for entertaining when served with coconut chutney. Tips for chana dal vada. 1. Ensure to use Kashmiri red chillies – this is for colour and mild spice level. 2. While grinding, pulse the mixture for 5 seconds, pause and then grind again. Do not grind it continuously for too long, else the mixture might turn into a fine paste. 3. You can make the mixture and refrigerate it for 1 to 2 hours, but do not add salt as it might make the mixture slightly watery. Just before frying, add salt, mix and deep fry. Enjoy chana dal vada recipe | masala vada | masala vadai | chana dal vada Indian snack | with step by step photos.

chana dal halwa recipe | Punjabi style chana dal halwa | spilt bengal gram Indian halwa | with 20 amazing images. chana dal halwa is a popular Indian dessert which is made during celebrations and get togethers in the house. During Indian festivals like diwali, baisakhi and holi chana dal halwa is made. Chana dal has a richer flavour than other pulses, which lends itself well to the preparation of a mouth-watering Punjabi style chana dal halwa. Soaked and ground dal is sautéed till a rich aroma is achieved, and then prepared into a traditional chana dal halwa flavoured with cardamom and saffron. Though the method to make it is quite long and complex yet the outcome and the result is worth everything. To make chana dal halwa, clean, wash and soak the chana dal in enough water in a bowl for at least 2 hours. Drain well and blend the chana dal in a mixer to a coarse mixture without using any water. Keep aside. Further, heat the ghee in a non-stick kadhai, add the chana dal mixture, mix well and cook on a medium flame for 14 minutes or till the mixture turns brown in colour, while stirring continuously. Add the hot milk and 1 cup of hot water, mix well and cook on a medium flame for another 2 to 3 minutes or till the mixture thickens, while stirring continuously. Next, add the sugar, mix well and cook on a medium flame for 2 to 3 more minutes, while stirring continuously. Add the cardamom powder and saffron, mix well and cook on a medium flame for 1 minute, while stirring continuously. Serve spilt bengal gram halwa hot garnished with almond slivers. Points for chana dal halwa. It is important to stir the dal mixture continuously when sautéing it, to avoid charring. Also be cautious when adding the hot milk and water as it tends to splutter a bit. Although the Chana Dal Halwa requires a bit of prior soaking and takes a bit of time to cook, it is a worthwhile effort, which is sure to be lauded by your guests and family members! One of the perfect dessert for entertaining. Enjoy chana dal halwa recipe | Punjabi style chana dal halwa | spilt bengal gram Indian halwa | with detailed step by step recipe photos below.

mixed sprouts and chana dal tikki recipe | chana dal tikki | Indian sprouted beans cutlet | healthy protein rich sprouts tikki | with 37 amazing images. mixed sprouts and chana dal tikki recipe | chana dal tikki | Indian sprouted beans cutlet | healthy protein rich sprouts tikki is a healthy snack to munch in between meals. Learn how to make chana dal tikki. To make mixed sprouts and chana dal tikki, clean, wash and soak the chana dal and masoor dal in enough water in a bowl for 3 hours. Drain well. Combine the soaked dals, mixed sprouts and 2 cups of water in a deep non-stick pan and cook on a medium flame for 8 to 10 minutes or till they are half-cooked, while stirring occasionally. Strain the dal and sprouts mixture and refresh using cold water. Allow it to cool slightly and blend in a mixer to a coarse mixture, without using water. Transfer the mixture into a deep bowl, add the onions, coriander, paneer, green chilli paste, salt and 2 tbsp of water and mix well. Divide the mixture into 12 equal portions and roll each portion into a 50 mm. (2”) diameter flat round tikki. Heat and grease a non-stick tava (griddle) using ½ tsp of oil. Cook each tikki on a non-stick tava (griddle) using 1/8 tsp of oil, till they are evenly cooked from both the sides. Serve hot with green chutney. Snacks tops the chart for each one of us. And if it is a healthy snack which is flavourful, you are sure to turn to it often. This chana dal tikki is a classic example to prove it! However this recipe calls for a bit of planning as the dals have to be soaked and beans have to be sprouted. When you have less time on hand, you can buy readymade sprouts though. These dals and sprouts are a wealth of protein and fibre, which will help you satiate for a long time. Further being devoid of deep frying, these Indian sprouted beans cutlet can be enjoyed by all health conscious individuals including diabetics, heart patients and weight-watchers. The onions and coriander also lend a touch of antioxidants to these healthy protein rich sprouts tikki. Tips for mixed sprouts and chana dal tikki. 1. Serve chana dal tikki with green chutney. See how to make green chutney. 2. Serve Indian sprouted beans cutlet with lahsun ki chutney. See how to make lahsun ki chutney. 3. We are cooking the dals and mixed sprouts on an open flame as it will give you a crunchy taste and it will help in binding the tikkis. If you pressure cook the dal and sprouts they will make the tikkis soggy. 4. Straining the water is important so that no moisture is retained in the dal and mixed sprouts. Enjoy mixed sprouts and chana dal tikki recipe | chana dal tikki | Indian sprouted beans cutlet | healthy protein rich sprouts tikki | with step by step photos.