A versatile, traditional south indian recipe, which goes just as well with rice as with puris or chapatis.

See damni dhokla recipe | Gujarati damni dhokla | healthy dal rice vegetable dhokla | with 50 images. damni dhokla is a traditional Gujarati dhokla made with a combination of dals and rice and steamed to perfection. Learn to make healthy dal rice vegetable dhokla. damni dhokla, a nutritious recipe that combines dals and parboiled rice, which takes you a little time to prepare, but it is totally worth the effort. damni dhoklas are one of the thickest and heaviest dhoklas you would have tasted. Made with a batter of chana dal, jowar, urad dal, whole bajra and parboiled rice. Soaked for 6 hours and blended in a mixer with some sour curd and again fermented for 4 hours. What makes the damni dhokla dense is a filling of kala chana, carrots, green peas, green chillies, methia keri, jaggery, chilli powder, asafoetida, haldi, salt, oil. One damni dhokla weighs 60 grams. For fluffiness and softness we have added fruit salt to the damni dhokla batter just before steaming. Methia keri sambhaar is a traditional Gujarati pickle masala, which is available in most stores. But if you don’t find it, do not worry – just skip the ingredient and it will taste just the same. You can make damni dhokla 3 ways. damni dhokla in idli vessel or dhokla thali or traditionally made in a banana leaf cone. Enjoy damni dhokla recipe | Gujarati damni dhokla | healthy dal rice vegetable dhokla | with step by step photos.

Do those awesome greens tempt you in the market? Go ahead and pick all of them, and pump them into a delicious dish like this to top up on nutrients like iron, folic acid and antioxidants. This awesome Suva Palak Methi Subzi brings together three different greens with common masalas to yield a fabulous subzi. Chana dal gives more nutrients, as well as volume and a nice mouth-feel to this yummy dish, which pairs beautifully with hot phulkas. Try your hand at making more such delicious and healthy dishes like Cabbage Masala or Sprouted Kabuli Chana and Palak.

Pindi chole, although this classic recipe is an indispensable part of any elaborate menu, making it can be quite tedious! not any more, thanks to the pressure cooker that makes this dish so easy and fast to make.

Like most South Indian recipes, this is a hot and spicy tomato and onion chutney. Perk up your meal with this chutney. Purée this to make a coarse chutney and enjoy the contrasting flavours.

Chow Chow Bhaat is one of the most unique dishes of Karnataka. This timeless treasure can be enjoyed for breakfast, evening snack or dinner, but is mostly had for breakfast. It is basically a combination of two dishes – a savoury rava bhaat and a sweet kesari bhaat, both made with semolina. The savoury rava bhaat, is somewhat like upma but more spicy as it is flavoured with a spice mix like khara bhaat powder, malvani masala or rasam powder. The sweet part is sweetened with sugar and flavoured with spices or fruits like pineapple or chickoo. This sweet and savoury combo is just perfect to start your day on a happy note. You can also try other authentic Karnataka dishes like Bisi Bele Bhaat or Akki Roti.

rasam idli recipe | South Indian rasam idli with rasam recipe | restaurant style rasam idli | rasam idly | with 51 amazing images. rasam idli recipe | South Indian rasam idli with rasam recipe | restaurant style rasam idli | rasam idly is truly a versatile South Indian snack. Learn how to make South Indian rasam idli with rasam. To make rasam idli, for the rasam powder, combine the coriander seeds, dry red chillies, peppercorns, 1 tsp toovar dal, chana dal and cumin seeds in a small broad non-stick pan and dry roast on a medium flame for 2 to 3 minutes. Keep aside to cool completely. Once cooled, blend in a mixer to a smooth powder. Keep the rasam powder aside. Next, combine 1½ tbsp of toovar dal and 1 cup of water in a pressure cooker and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Blend the dal mixture using a hand blender till smooth. Add the rasam powder, 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. For the tempering, heat the ghee in a small non-stick pan and add the mustard seeds and curry leaves. When the seeds crackle, add the tempering to the prepared rasam, mix well and cook on a medium flame for 1 minute. Add the coriander and mix well. Divide the rasam into 6 equal portions and keep aside. Just before serving, place 4 idlis in a serving bowl, pour a portion of hot rasam over it. Serve immediately with coconut chutney. While most people think of serving idlis with sambhar and chutney, the fact is that there are many more exciting serving options for this versatile South Indian snack. And, one such idea is to combine it with the homely South Indian rasam. Although sambhar is more well-known across the country, rasam is considered a homelier treat – and if a South Indian was in a hurry and had time to prepare just one dish, it would be rasam. This is because the rasam, due to its soupy consistency and peppy flavour is quite refreshing to have, whether like a soup, with rice, or like in this recipe of restaurant style rasam idli. For exciting rasam idly, make sure you make the rasam powder at home. Also remember to drown the idlis in really hot rasam so that the flavours will seep in the idli and it will taste superb. Make sure you pour a lot of rasam if you want a soupy dish, as the idlis tend to absorb the rasam immediately. Tips to make rasam idli. 1. You can make the rasam powder in advance and keep. 2. The tamarind pulp is very sour so if you wish you can add less. 3. Make sure the rasam is very hot before you pour it over the idlis. 4. Idlis can be made in advance and kept. Enjoy rasam idli recipe | South Indian rasam idli with rasam recipe | restaurant style rasam idli | rasam idly | with step by step photos.

capsicum chutney recipe | Indian bell pepper chutney | South Indian capsicum chutney for idli and dosa | healthy capsicum chutney | with 24 amazing images. capsicum chutney recipe | Indian bell pepper chutney | South Indian capsicum chutney for idli and dosa | healthy capsicum chutney is a typical South Indian method of making chutneys and can be adapted to other veggies like radish too. Learn how to make Indian bell pepper chutney. To make capsicum chutney, heat 2 tsp of sesame oil in a broad non-stick pan add the urad dal and chana dal and sauté on a medium flame for 1 minute. Add the sesame seeds, dry red chillies, 5 curry leaves, asafoetida and sauté on a medium flame for 1 to 2 minutes. Add the capsicum and salt and sauté on a medium flame for 4 to 5 minutes. Add the coconut and tamarind and sauté on a medium flame for 1 minute. Cool the mixture and blend it into smooth paste using 2 tbsp water. Keep aside. Heat the remaining 2 tsp of sesame oil in a small non-stick pan, add the mustard seeds and the remaining 5 curry leaves and sauté on a medium flame for few seconds. Pour the tempering evenly over it and mix well. Serve with idlis, dosas or steamed rice. Here’s a chutney that will tickle your taste buds and perk up any dish it is served with. An apt accompaniment for idli, dosa and hot steamed rice, the Indian bell pepper chutney combines the pungent, mildly spicy flavour of capsicum with the comforting taste of roasted dal, the tanginess of tamarind, the appetizing taste of sesame seeds and the spicy flavour of red chillies. A good dose of coconut helps to hold the chutney together and also balances all the flavours. All together, the homely taste and lovely mouth-feel of this South Indian capsicum chutney for idli and dosa is sure to please everybody. Moreover, you can also gain in some antioxidants from this nourishing accompaniment and boost your immunity. This healthy capsicum chutney can be added to a weight-watchers and heart patient's diet as well as to a diabetic menu. Tips for capsicum chutney. 1. To get the perfect colour of this chutney, we recommend the use of Kashmiri chillies only. 2. We have used sesame oil as it gives the necessary aroma and flavour to chutney and pickles, but you can use any other oil if you wish to. 3. You can store the chutney in an airtight container in the fridge for 4-5 days. Enjoy capsicum chutney recipe | Indian bell pepper chutney | South Indian capsicum chutney for idli and dosa | healthy capsicum chutney | with step by step photos.

kalmi vada recipe | Rajasthani kalmi vada | chana dal kalmi vada | with 30 amazing images. Rajasthani Kalmi Vada is a crispy, savory snack made from gram flour. Learn how to make kalmi vada recipe | Rajasthani kalmi vada | chana dal kalmi vada | Kalmi Vada is a popular Rajasthani snack known for its crispy texture and rich flavors. It is made from coarsely ground chana dal (split Bengal gram), flavored with a blend of aromatic spices like fennel, green chilies, ginger, and garlic. The dal is soaked, ground, and mixed with spices, then shaped into thick flat discs or vadas. These are first lightly fried until golden and then cut into slices. The slices are deep-fried again for a crunchy, golden exterior. Rajasthani kalmi vada is often served hot with green chutney or khajur imli chutney, making it a perfect tea-time snack or starter. In order to achieve that ideal texture, you need to make sure the chana dal is ground coarsely and not too finely. Chana dal kalmi vada is a perfect accompaniment for tea on a cold winter’s day, it is also very easy to prepare. It's a popular street food in Rajasthan and is enjoyed by people of all ages. Matar ki kachori , Pyaaz ki Kachori and Mirchi vada are a few other Rajasthani snacks you are sure to relish. pro tips to make kalmi vada: 1. If the batter has become too thin then add a little besan to adjust the consistency of the batter. 2. Double frying the vada makes them super crispy and delicious. 3. Blend the vada mixture coarsely for pleasant mouthfeel and taste. Enjoy kalmi vada recipe | Rajasthani kalmi vada | chana dal kalmi vada | with detailed step by step photos.

sambar rice recipe | sambar sadam | Tamil Nadu sambar sadam | with 35 amazing images. sambar rice recipe is a combination of rice, sambar, vegetables and sambar sadam masala. A traditional one-dish meal from the kitchens of Tamil Nadu, the Sambar Rice is enjoyed so much by them that it is made on special occasions as well as lazy weekends! They need no reason or occasion to make Sambar Rice – if they feel like it, they make it, end of discussion! In fact, in many households, Sambar Rice accompanied by papad and a curry of crisp, shallow-fried potatoes is a taken-for-granted Sunday menu. With loads of veggies, a tongue-tickling spice paste and cooked dal, this rice dish is deeply satisfying. A dash of tamarind gives an exciting tang to this amazing dish. Lace the Sambar Rice generously with ghee, and serve it piping hot with crisp papad. You can also serve it with Curry Leaves Chutney Powder or Fried Coconut Chutney. Learn to make sambar rice recipe | sambar sadam | Tamil Nadu sambar sadam | with step by step photos below.

Uppu Urundai is a quick and easy steamed South Indian breakfast recipe that is made with minimal ingredients. This no-fuss recipe can be made on any day without too much advance planning, though you need to have an hour to soak the rice. If you do not have much time in the morning, you can even soak and grind the rice the previous night and keep it in the fridge. Bring it to room temperature in the morning and then proceed with the rest of the recipe. Tempered with mustard seeds, red chillies and curry leaves, these steamed balls are very tasty with a pleasant, mildly-spiced flavour. Make sure you serve it immediately after steaming to enjoy the soft texture. Try other South Indian breakfast recipes like Set Dosa or South Indian Filter Coffee .

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 .

coconut puran poli recipe | naariyal puran poli | Maharashtrian puran poli | Jain puran poli | with 38 amazing images. Puranpoli is a traditional Maharashtrian dish, and variants of it are made all over the country. It is a wholesome and delicious snack made of chana dal and coconut sweetened with jaggery and flavoured mildly with spices like elaichi. Learn how to make coconut puran poli recipe | naariyal puran poli | Maharashtrian puran poli | Jain puran poli | coconut puran poli, a delightful Indian sweet treat, is a beloved delicacy, especially during festive seasons. It's a flatbread, made from wheat flour, filled with a luscious mixture of grated coconut and jaggery. The dough is rolled out thin, filled with the sweet coconut mixture, and then carefully cooked on a tawa smothered with ghee. The result is a crispy, golden-brown naariyal puran poli with a soft, sweet filling that melts in your mouth. The combination of the slightly salty, nutty flavor of the coconut with the sweetness of the jaggery creates a harmonious blend of tastes. The texture is another highlight, with the crisp outer layer contrasting beautifully with the soft, moist filling. While it is festive fare, it can be made any day when you feel like making something special. coconut puran poli is often enjoyed with a cup of hot chai or coffee, making it a perfect indulgence for any occasion. pro tips for coconut puran poli: 1. The dough should be soft and pliable, but not sticky. 2. Use freshly grated coconut for the best flavor and texture. Drizzle ghee on both sides of the poli while cooking for a richer flavor and crispiness. coconut puran poli recipe | naariyal puran poli | Maharashtrian puran poli | Jain puran poli | with detailed step by step photos.

Keerai Vadai is one of the most popular South Indian evening snacks, enjoyed with a hot cup of filter coffee. It is a crispy dal vada, perked up with chopped amaranth leaves. Along with onions and usual taste enhancers like ginger, coriander and curry leaves, this recipe also includes fennel seeds, which is very important to get the classic, characteristic taste of these vadas. The Keera Vadai is best had with coconut chutney because the mellow, creamy taste of the chutney complements the spicy and crispy vada beautifully. Serve it hot and fresh after draining the oil. You can also try other recipes like Chawli Masoor Dal or Spicy Chawli Leaves and Spinach Stuffed Parathas .