Category
35 recipes , page 1 of 2
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.
Side Dishes
Potato, Egg, and Chicken Cutlets are deep-fried snacks made by mixing potatoes, chicken, and eggs with spices, and coated in vermicelli.
Tiffins
The above recipe is for crispy chicken wontons made with a filling of ground chicken, green onions, spices, and sauces wrapped in wonton sheets and deep-fried until golden and crispy.
Dessert
Ramadan date recipes involve filling dates with nuts and peanut butter, dipping them in melted dark chocolate, and refrigerating them.
Side Dishes
Follow these pakoda recipes to make crispy, flavorful pakoras by coating vegetables in a chickpea and rice flour batter with spices.
Flatbreads
Green Moong Dal Dhokla is a steamed savory snack made with ground green moong dal and tempered with spices.
Flatbreads
Paniyaram is a South Indian snack made from fermented idli dosa batter that is typically cooked in a special pan with small, round molds.
