Category
41 recipes , page 1 of 2
Tiffins
A Maharashtrian fasting favorite of soaked tapioca pearls tossed with crushed roasted peanuts, potato, cumin and green chili. Cooked right, the pearls stay separate, glossy and chewy rather than turning into a sticky lump.
Tiffins
Colocasia leaves layered with a ground paste of soaked rice, coconut, tamarind and dried red chillies, rolled into logs and steamed until set. A coastal Karnataka and Konkani monsoon specialty served sliced and tempered.
Tiffins
A warm, savory South Indian porridge of whole black urad dal and rice, pressure cooked with garlic and fenugreek seeds, mashed smooth and finished with coconut milk and dry ginger. Traditionally made through the Tamil month of Aadi.
Tiffins
Large mild green chillies coated in a spiced gram flour batter and deep fried until puffed and crisp, then split and filled with a lemony onion mixture. A classic Andhra and Tamil street snack served hot with chai.
Tiffins
Soft, fluffy deep-fried puris made from mashed overripe bananas, curd, sugar, and a touch of cumin. A classic Udupi-Mangalore tea-time snack that puffs golden and stays pillowy inside.
Tiffins
Thick, soft South Indian breakfast rounds made from fermented rice and urad dal batter and topped with a fresh mix of onion, tomato, green chili, and coriander, cooked golden on a hot tawa.
Tiffins
A soft, savory-sweet Kerala porridge of red rice and moong dal simmered with fenugreek, cumin, dry ginger and pepper, finished with coconut milk, jaggery and a ghee tempering of shallots and cashews. Traditionally eaten through the monsoon month of Karkidakam.
Tiffins
Crispy, golden South Indian deep-fried snacks with a light, fluffy inside, made from an easy fermented batter of maida, curd, and aromatics. A tiffin-center favorite served hot with coconut chutney and filter coffee.
Tiffins
Soft, lacy Kerala hoppers made from a fermented rice and coconut batter, with crisp golden edges and a fluffy spongy center. A classic Kerala breakfast served with vegetable stew, kadala curry, or sweetened coconut milk.
Tiffins
Soft, thin, lacy rice crepes from the Udupi-Mangalore coast, ground from soaked raw rice with a touch of coconut. No lentils and no fermentation, so the batter is ready to cook right after grinding.
Tiffins
A crispy, lacy South Indian dosa made from a thin semolina, rice flour and maida batter studded with onion, green chili, ginger and curry leaves. No fermentation or grinding required.
Tiffins
Ripe nendran plantains sliced into thick fingers, coated in a lightly sweet flour batter, and deep fried in coconut oil until golden and crisp. The classic Kerala tea-time and monsoon snack.
Tiffins
Crispy, golden South Indian fritters made from ground urad dal, fluffy and soft inside with a signature center hole. Served hot with sambar and coconut chutney for breakfast or as a tea-time snack.
Tiffins
Crispy, savory dosas made by grinding soaked whole green moong dal with ginger, cumin, and green chili, then spreading the batter thin on a hot griddle and topping with chopped onion. No fermentation required.
Tiffins
Soft, lightly crisp finger millet dumplings made by folding ragi flour and a quick onion tempering into idli or dosa batter, then cooking them in a paniyaram pan. A wholesome South Indian breakfast or evening snack.
Tiffins
Podi idli is a quick South Indian snack of bite-sized idlis tossed in ghee and a spicy, nutty idli podi until lightly crisp. It is a fast, flavorful way to use up leftover idlis.
Tiffins
Soft, fluffy steamed cylinders of finger millet flour layered with fresh grated coconut. A traditional Kerala breakfast that comes together in about 30 minutes and pairs beautifully with ripe banana and jaggery, or with kadala curry for a savory meal.
Tiffins
A buttery, spongy-centered, crisp-edged Karnataka-style dosa made from a fermented batter of rice, urad dal, and puffed rice, cooked generously with white butter on a hot tawa.
Side Dishes
Kerala-style chicken 65 is a delicious and spicy Indian appetizer made by marinating chicken cubes in a blend of yogurt and spices, coating them in a binding mixture, deep-frying until golden and crispy, and finally seasoning with a spicy tadka made with garlic, green chilies, and curry leaves.
Side Dishes
Punugulu recipe is a South Indian snack made with leftover dosa or idli batter, onions, semolina, rice flour, cumin seeds, green chilies, ginger, coriander leaves, and a pinch of salt, which are mixed together, fried until golden and crispy, and served hot with chana dal chutney and chopped onions.
Dessert
Unni Appam is a traditional South Indian sweet snack made from a batter of wheat flour, rice flour, jaggery syrup, bananas, and coconut, which is then fried in a paniyaram pan until golden brown and crispy.
Tiffins
Besan Dhokla In Oven Recipe is a savory, steamed cake made from chickpea flour, turmeric, and Eno fruit salt, topped with a spicy syrup and garnished with coconut and coriander leaves.
Flatbreads
This is a recipe for Instant Pot Idli, a classic Indian dish made from fermented rice and lentil batter, steamed into fluffy and soft cakes, and typically served with coconut chutney or sambar.
Side Dishes
Paneer Cheese Samosa recipe consists of a mixture of grated paneer cheese with spices, stuffed in samosa sheets, and deep-fried until crispy.
