This mouth-watering South Indian curry is nothing short of a delicacy with its unusual combination of veggies, flavoured aesthetically with a mildly-spiced coconut paste. Do not chop the veggies too finely when making Avial, because the veggies should retain their shape and vibrant colour after cooking. This makes the Avial look very appetizing! Pleasing to the palate, with the mellow flavour of coconut and fresh curds, Avial can be enjoyed with Jowar Pyaz ki Roti instead of the plain wheat flour rotis .

dal vada recipe | chana dal vada | South Indian dal vada | paruppu vadai | with 25 amazing images You will love the exciting crispness of these delectable dal vadas. Made with a coarse paste of soaked chana dal perked up with onions, ginger paste and the whole traditional team of flavour enhancers and deep fried, these South Indian dal vadas have a unique, rustic texture and warm, hearty flavour that will strike a chord with most people. I would like to share some important tips to make chana dal vada. 1. Blend the chana dal to a coarse mixture without using any water. If required, once in between you can scrape the sides of the mixer jar and grind the mixture again. Try not to add water, as you will face difficulty in shaping the dal vada at a later stage. But if it is getting too problematic to grind, then add 1-2 tbsp of water. 2. Mix everything well and our paruppu vadai mixture is ready. Mixture should not be very moist or dry. If the mixture is too crumbly or too pasty then it would be difficult to make vadas from this mixture. If the mixture has turned crumbly, then grind it once again and if the mixture has turned pasty then add 1-2 tbsp of rice flour or besan to bind together all the ingredients. At this stage, you can taste the mixture and make the necessary changes in the flavour as per your liking. 3. Take care to deep-fry these South Indian dal vadas on a medium flame. Otherwise, they will quickly turn brown outside before they get cooked inside. These deep fried dal vadas are sure to satiate you in a tasteful way, have them for Evening Tea Snacks accompained with Green Chutney or Tomato Coconut Chutney. Enjoy dal vada recipe | chana dal vada | South Indian dal vada | paruppu vadai | with step by step photos below.

oats adai recipe | oats spinach pancake | healthy oats recipe for weight loss | Indian vegetable oats adai | keerai adai | with 33 amazing images. oats adai recipe | oats spinach pancake | healthy oats recipe for weight loss | Indian vegetable oats adai | keerai adai is an instant healthy snack for people of all ages. Learn how to make oats spinach pancake. To make oats adai, combine all the ingredients in a deep bowl along with 1½ cups of water and mix well. Cover with a lid and keep aside for 15 minutes. Heat a non-stick tava (griddle), grease it with ¼ tsp of oil, pour a ladleful of the batter on the tava (griddle), spread it in a circular motion to make a 125 mm. (5") adai and cook it using ¼ tsp of oil till it turns golden brown in colour from both the sides. Repeat step 3 to make 7 more adais. Serve immediately with green chutney. Adai is one of the most popular South Indian snacks. It is a slightly thicker pancake compared to dosas, and is made with a spicy batter of rice and pulses. Here, we have made a modern variant using crushed oats - Indian vegetable oats adai. The keerai adai is quick and ready in minutes. This recipe is made with a batter of oats and spinach boosted with flavourful ingredients like onions, green chillies, ginger and spice powders. Oats being rich in fibre, this healthy oats recipe for weight loss will keep you full for quite some time. It is also packed with nutrients, such as the folic acid, iron and leutin from spinach, which help to increase haemoglobin levels and benefit the heart too. Diabetics too can include this oats spinach pancake in their meals. With a perfect crunch and awesome flavour, this is a good recipe to enjoy for breakfast! Tips for oats adai. 1. To make the batter, add water gradually. 2. The batter has to be of pouring consistency. 3. If the batter has become thin, you can add 1 to 2 tablespoons of crushed oats. 4. If the batter is too thick, adjust the consistency by adding little water. 5. Spinach can be substituted with chopped fenugreek leaves. Enjoy oats adai recipe | oats spinach pancake | healthy oats recipe for weight loss | Indian vegetable oats adai | keerai adai | with step by step photos.

yellow moong and urad dal pakoda recipe | moong and urad dal pakoda | moong urad dal bhajiya | urad and moong dal pakoda Indian snack | with 26 amazing images. yellow moong and urad dal pakoda recipe | moong and urad dal pakoda | moong urad dal bhajiya | urad and moong dal pakoda Indian snack is a tea time Indian snack recipe. Learn how to make moong and urad dal pakoda. To make yellow moong and urad dal pakoda, combine the yellow moong dal and urad dal in a deep bowl and soak in enough water for 3 hours. Drain well. Blend in a mixer till coarse using ½ cup of water. Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well. Heat the oil in a deep non-stick pan, drop spoonful of the mixture using your fingers and deep-fry, a few pakodas at a time, on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve the yellow moong and urad dal pakoda immediately with coconut chutney. These unique pakodas have a very different mouth-feel and a perfect flavour! These moong urad dal bhajiya are not crisp like the conventional pakodas but interestingly soft. A combination of spices, ginger and green chillies is worked into the batter to give the urad and moong dal pakoda Indian snack an appetizing flavour. Serve with coconut chutney on a rainy day and watch them being wiped off the plate within minutes! If you like moong and urad dal pakoda, you can make monsoon snacking more exciting with other pakoda recipes like recipes like corn pakora, ponk bhajiya and aloo pakoras. Tips for yellow moong and urad dal pakoda. 1. This recipe calls for the dals to be soaked for 3 hours, so plan it in advance. 2. Drain the dals well after straining. 3. Add water gradually while blending. Most times the quantity of water depends on the quality of the dals. 4. The batter has to be thick and of dropping consistency. 5. Also blend the batter till coarse to enjoy its mouthfeel. 6. Also make sure you patiently fry the pakodas till golden brown, or they might have a slightly raw flavour. 7. It is very important to fry the pakodas in batches. If you overcrowd the pan, the temperature of oil will change drastically and result in uneven cooking. Enjoy yellow moong and urad dal pakoda recipe | moong and urad dal pakoda | moong urad dal bhajiya | urad and moong dal pakoda Indian snack | with step by step photos.

instant medu vada recipe | leftover rice medu vada | instant rava medu vada | with 25 amazing images. The best way to use leftover rice to make crispy medu vadas for breakfast or snacks. Learn how to make instant medu vada recipe | leftover rice medu vada | instant rava medu vada | Most South Indians consider breakfast incomplete without Idli and Medu Vada. Here’s is an easy and quick way to prepare traditional medu vada using leftover rice and semolina. Rice flour and semolina gives the perfect crispiness to the leftover rice medu vadas. This recipe can be whipped up quickly in 15 minutes without any fermentation. The other benefit of this instant rava medu vada is the ease of shaping the vadas, you may find it difficult to shape an urad based dough, but with rava it is stiff and hence can be easily shaped. Serving them hot with sambhar and coconut chutney however is doubly delightful. Tips to make instant medu vada: 1. You can use cooked rice like basmati, kolam etc. 2. Rice flour is added for the binding in the mixture. 3. Deep fry the vadas on medium flame so that they get evenly cooked from inside. Enjoy instant medu vada recipe | leftover rice medu vada | instant rava medu vada | with detailed step by step photos.

onion tomato uttapam recipe | uttapa Mumbai style | how to make onion tomato uthappam | South Indian tomato onion uttapa | with 51 amazing images. onion tomato uttapam recipe | uttapa Mumbai style | how to make onion tomato uthappam | South Indian tomato onion uttapa is a famous recipe which features on most restaurant menus. Learn how to make onion tomato uthappam. To make onion tomato uttapam, combine the dosa batter with little water and salt in a bowl and mix well. Heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth. Pour a ladleful of the batter on the tava (griddle), spread in a circular motion to make a 150 mm. (6") thick uttapa and cook on a medium flame for 45 seconds. Sprinkle 1/7th of the topping (as we are making 7 uttapams) and press it lightly using a flat ladle. Pour oil on it and over the edges and cook on a medium flame for 2 minutes or till light brown in colour from both the sides. Repeat steps 2 to 5 to make 6 more uttapams. Serve immediately with sambhar and coconut chutney. Onion tomato uthappam is a sumptuous South Indian snack, often had for breakfast or dinner. It is basically a thick pancake, made with dosa batter and topped with juicy onions and tangy tomatoes. Green chillies and coriander add to the zesty flavour of this uttapa Mumbai style, making it a really exciting treat for your palate. Chopped curry is always also something very native to South Indian cooking. It features in other snack in Masala Vadai too! To make a complete South Indian meal, serve uttapa Mumbai style with coconut chutney, sambar and idli podi powder. Tips for onion tomato uttapam. 1. Check the batter for salt. Add salt into the batter as per your liking. Mix well and keep aside. 2. Press the topping lightly using a flat ladle or with your fingers. This is important as the filling needs to bind with the batter. 3. You can buy ready made dosa batter. 4. You can chop the onions and tomatoes in advance, but add salt to it just before making the uttapam. Adding salt in advance might release water. Enjoy onion tomato uttapam recipe | uttapa Mumbai style | how to make onion tomato uthappam | South Indian tomato onion uttapa | with step by step photos.

urad dal bonda recipe | ulundu bonda | South Indian style urad dal bonda | minapappu punugullu | with 15 amazing images. We have got you a scrumptious urad dal bonda snack made with a batter of urad dal spiked up with pepper and curry leaves. From the cuisine of Karnataka, ulundu bonda is an evergreen favourite South Indian breakfast. This traditional South Indian style urad dal bonda snack, a specialty of Karnataka, has a beautifully reddish-golden hue, a crisp outer surface and a super-soft inner core, somewhat like bread. Making South Indian style urad dal bonda is no rocket science it is easy to make. You do not require much ingredients for preparing this dish, we have used minimum and basic of ingredients yet getting an amazing outcome. I personally enjoy having urad dal bonda in monsoons. To make delicious urad dal bonda recipe, clean wash and soak the urad dal in enough water for at-least 2 hours. Drain well. Blend in a mixer to a smooth paste, adding 2 tbsp of water. Transfer the mixture into a deep bowl, add crushed pepper powder, coconut which would give a mouth feel and also a luscious flavour, add asafoetida as urad dal is hard to digest, add chopped curry leaves. You can even add chopped or pounded ginger and green chilli to perk up the flavours. Mix well. Heat the oil in a deep non-stick kadhai, shape each portion into a round and deep-fry, a few at a time, till they turn golden brown in colour from both the sides. Drain on absorbent paper. Serve urad dal bonda immediately with any chutney of your choice. urad dal bonda can be served as an evening snack with Chutney, Sambhar and a cup of Coffee, or added to a breakfast platter along with Idli, Dosa or Pongal. Whenever you choose to have it, the crisp outer layer and fluffy insides of the mouth-watering Urad Dal Bonda will surely put a smile on your face. Enjoy urad dal bonda recipe | ulundu bonda | South Indian style urad dal bonda | minapappu punugullu | with detailed recipe photos and video below.

adai recipe | adai dosa | quick South-Indian style adai dosa | Chettinad kara adai | with amazing 29 images. adai is a crisp, golden dosa made using a batter of rice and mixed dals. adai dosa or quick South-Indian style adai dosa has the rich aroma of coconut oil and roasted dals, and a very rustic flavour as well. Dosa has put South India on every culinary hot spot of the world. We show you how to make adai dosa with detailed step by step recipe on how to make the perfect adai dosa batter. adai dosa can be prepared quickly, it doesn’t need fermentation and a long wait of overnight just requires soaking. adai dosa is much heavier and thicker than normal dosa. quick South-Indian style adai dosa is a protein packed dosa recipe which can be had as breakfast or evening snack. Chettinad kara adai is one of the common breakfast and a famous recipe of Tamil Nadu. South-Indian style adai dosa is more satiating than regular dosas and makes a great breakfast. adai dosa can be enhanced by adding onions or chopped drumstick leaves to the batter. You can also use adai dosa as a tiffin treat for your kids as it is a good way of adding protein to your kiddo’s diet. If you don’t wish to make all the adai dosa at once, add finely chopped onions and coconut only to the needed batter. You can refrigerate the rest of the batter which will stay good for 2-3 days if onions and coconut is not added to it. While adai tastes great with Coconut Chutney and Sambar, there is a more traditional way of serving it, topped with a dollop of butter and accompanied by Avial and grated jaggery. Learn to make adai recipe | adai dosa | quick South-Indian style adai dosa | Chettinad kara adai | with detailed step by step recipe photos and video below.

Adai, an all-time favourite South Indian snack , comprises a mix of different dals soaked and ground along with rice and spices to make a batter, which is cooked into thick pancakes. Add Adai to your meal to elevate the protein quotient to great heights! Dals are good, inexpensive sources of protein. Cereals and pulses lack an amino acid each, which makes it essential to combine them in a balanced way to improve the protein quality. This logic plays out beautifully in the recipe of Adai, a traditional south Indian recipe to be treasured.

masala appe recipe | masala paniyaram | masala appe made with idli batter | with 17 amazing images. Quick and easy snack made with idli batter, the Masala Appe is worth calling as Magic Appe, because it’s superb texture and amazing flavour make it a great hit with everybody. Masala paniyaram, this South Indian evening snack made with idli batter which can be served for high tea, snacks or breakfast. Something that combines convenience and taste is always a welcome addition to our knowledge bank! All you need to do is perk up leftover idli batter with a horde of common ingredients like onions, green chillies, ginger, and so on, and cook the batter in appe moulds. As we have used ready made batter, we have made Masala paniyaram in no time and also very easily. Making masala appe is not at all difficult rather it is very simple. To make masala appe, take idli batter in a bowl. Add onions to it. If you wish to make it more colorful and nutritive add vegetables like cabbage, carrot, french beans or any that you wish to. Further, add green chillies which can be adjusted according to your preference of spice. Next, add asafoetida and also add curry leaves which will provide a strong aroma and unique flavor to our masala paniyaram. Add coconut which is extensively used in South Indian food and also had its own health benefits and it is a super food. Lastly, add red chilli powder, ginger paste and season the batter and mix everything well. Next, to proceed heat an appe mould on a medium flame and grease it using ¼ tsp of oil. Pour 1 tbsp of the batter into each mould. Cook, using ½ tsp of oil, till the lower surface becomes golden brown and then turn each appe upside down using a fork so as to cook them from the other side. Repeat with the remaining batter to make more appes. Serve masala appe immediately with coconut chutney. Like masala appe, then enjoy our other South Indian recipes like Masala Vadas and Medu Vada. Make sure you serve this tongue tickling masala appes immediately or they will turn soggy. See our collection of South Indian appe recipes. Enjoy masala appe recipe | masala paniyaram | masala appe made with idli batter | with step by step detailed photos and video below.

rice rava dosa recipe | instant rice rava dosa | no fermentation semolina rava dosa | with 20 amazing images. rice rava dosa is a South Indian rice rava dosa, a really tempting variant of the regular dosa, which does not require any grinding or fermentation. rice rava dosa is made of a batter of rice flour and semolina, tempered with onion, coconut and cashew. This quick and easy no fermentation semolina rava dosa can be made on any day for breakfast or as a snack. The tempering gives instant rice rava dosa a nice mouth-feel, and makes it really flavorsome and delectable. Just make sure you serve the South Indian rice rava dosa hot and fresh because it is not so appetizing when it gets cold. Notes on rice rava dosa recipe. 1. To prepare the batter for instant rice rava dosa, in a deep bowl take rice flour. Rice flour helps in binding together all the ingredients and also, help in achieving that crispy texture. You can even make use of refined flour as a substitute. 2. The batter must have a pouring consistency to be able to spread easily on the pan. It should literally be watery and as thin as buttermilk. If you are not making the semolina rava dosas immediately, the rava will absorb the water so, adjust the consistency and then make the instant rice rava dosa. If the batter is too thin, it will surely stick to the pan and form limpy dosa. In that case, add 1-2 tbsp of rice flour to the batter. 3. To prepare rice semolina dosa, heat a non-stick tava (griddle) and grease it lightly with oil. This is to season the pan and prevent our semolina rice dosa from sticking to the pan. Sprinkle little water on it. 4. Wipe water off gently using a muslin cloth. Never use a roti/paratha tava to prepare dosa. Also, preferably make use of thick, heavy-bottomed tava to prepare rice rava dosa. Tips on semolina rice dosa. 1. Pour ½ cup batter evenly on the tava (griddle). Start pouring batter from the edges of the pan first and then come to the middle of the pan. The heated pan will create a net while pouring the thin batter into it and form our crispy rice rava dosa. The tawa must be super hot to get crispy rice rava dosa. 2. Smear 1 tsp of oil on the dosa especially the tiny holes. Also, you can make use of ghee or butter to give a lovely flavour to our crunchy rice rava dosa. rice rava dosa goes really well with chutney and sambhar. You will also love other dosa variants like Sada Dosa and Moong Dal Dosa. Learn to make rice rava dosa recipe | instant rice rava dosa | no fermentation semolina rava dosa | with step by step photos and video below.

quick rava idli recipe | instant idli using sooji | easy no fermentation semolina idli | with 40 amazing images. quick rava idli recipe is a quick South Indian breakfast dish. Learn how to make instant idli using sooji. quick rava idli can be made rather quickly as the batter need not be fermented. However, you ought to take into account half an hour’s soaking time. Since quick rava idli is steamed, it is easier to digest than upma, and has a convenient form factor for serving as well as packing. suji idli for the tiffin box stays soft and humid for longer. Tips for quick rava idli. 1. After 30 minutes of soaking the batter. Note that the rava will suck up a lot of the water. 2. Just before steaming, add 1 tbsp fruit salt. Fruit salt provides a spongy, fluffy texture. Use neutral flavored fruit salt. 3. Mix gently after adding fruit salt. Don’t mix it vigorously, just gently fold in. 4. In the batter you can use buttermilk instead of curds and water to get that nice sour taste. Just avoid adding salt and tempering to the buttermilk. 5. Make sure you steam the idlis on high flame so that the water is boiling all the time. As we are making 5 batches of ildi, you will need to add water to the steamer when required. 6. If you don't have eno fruit salt, you can use baking soda instead. 7. You can add grated vegetables, such as carrots or onions, to the batter. quick rava idli is a popular South Indian breakfast recipe made often in many parts of India as there is no fermentation required. Serve quick rava idli with coconut chutney and sambar. Enjoy quick rava idli recipe | instant idli using sooji | easy no fermentation semolina idli | with step by step photos.

healthy adai recipe | diabetic adai | Indian style dalia adai without rice | Indian snack for diabetes | With 27 amazing images. healthy adai is a nourishing South Indian snack which can be made on a weekday as well as on a weekend, and you will find the whole family flocking around the stove for more of this hot snack. Adai is a very popular snack in parts of South India, where it is served as breakfast or as a snack or for supper. Traditionally, this dosa-like snack is made with a batter of rice and lentils, flavoured with chillies, pepper and other ingredients. If you are looking for a healthy adai, here’s the recipe. In this Indian style dalia adai without rice, we have substituted rice with broken wheat, which not only matches up to the original in terms of flavour but also gives a unique texture that is absolutely delectable. To make healthy adai, combine the broken wheat, green moong dal, masoor dal, urad dal and fenugreek seeds in a deep bowl and soak in enough water for 2 hours. Drain well. Blend them in a mixer along with approx. ¾ cup of water to a coarse mixture. Transfer the mixture into a deep bowl, add the onions, asafoetida, ginger-green chilli paste, coriander, turmeric powder, curry leaves and salt and mix well. Heat a non-stick tava (griddle), sprinkle a little water on it and wipe it off gently using a muslin cloth. Pour a ladleful of the batter on it and spread it in a circular motion to make a 125 mm. (5”) diameter thin circle. Smear 1/8 tsp of oil over it and along the edges and cook on a medium flame till the adai turns golden brown in colour from both the sides. Serve immediately. Diabetics can have 2 of these Indian style dalia adai without rice for breakfast, to meet their nutrient requirements. Healthy individuals, heart patients, senior citizens and even kids would love to indulge in this healthy adai. Pregnant women and those women with PCOS who are looking forward to losing weight should include this diabetic adai in their diet. Serve it with a healthy green chutney to square up your meal of the day. This protein rich Indian style dalia adai without rice is a wise choice for all vegetarians who wish to enjoy a traditional meal to nourish their body cells, tissues and muscles. The broken wheat (dalia) is a good source of fibre and will also aid in giving a high satiety which will avoid binge eating. Tips for healthy adai. 1. Add water gradually while making the batter. The batter should be of pouring consistency and of coarse texture. 2. While making the adai, spread the batter in a circular motion only in one direction. Spreading clockwise and anti-clockwise both might form lumps in the adai. Enjoy healthy adai recipe | diabetic adai | Indian style dalia adai without rice | Indian snack for diabetes | with step by step photos and recipe below.

yam fritters recipe | suran pakoda | Indian yam and onion fritters | tea time snack | with 24 amazing images. yam fritters recipe | suran pakoda | Indian yam and onion fritters | tea time snack is a unique snack idea. Learn how to make suran pakoda. To make yam fritters, combine the yam, red chillies, peanuts, coconut, fennel seeds and turmeric powder in a mixer and blend it to a coarse mixture using ½ cup of water. Transfer the mixture into a deep bowl, add the besan, onion, curry leaves, coriander and salt and mix well. Heat the oil in a deep non-stick kadhai and drop small spoonful of the mixture into the hot oil, a few at a time, on a medium flame till they turn golden brown in colour from all the sides. Drain on absorbent paper. Serve immediately. A mixture of yam and besan perked up with peanuts, red chillies and onions is used to make scrumptious suran pakoda, which have a unique crunch brought about by the yam. A teaspoon of fennel seeds along with coriander and curry leaves give the Indian yam and onion fritters a lip-smacking flavour and tantalising aroma. Enjoy them with green chutney at snack time. These yam fritters are perfect to serve as a tea-time snack too! Enjoy them with masala chai. Also try other similar snacks like chana dal bhajiya and poha pakoda. Tips for yam fritters. 1. Besan can be substituted with rice flour. 2. Use the batter immediately. Since the batter has salt, it might release water if kept for a long time. 3. Ensure to deep fry on a medium flame. Frying on a high flame will result in the fritters turning brown from outside, but they will remain raw from inside. 4. Serve the fritters immediately to enjoy their crispiness. Enjoy yam fritters recipe | suran pakoda | Indian yam and onion fritters | tea time snack | with step by step photos.