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Category: South Indian Recipes

South Indian Recipes: Flavorful and Nutritious Vegetarian Dishes

South Indian cuisine is renowned for its rich flavors, vibrant spices, and a wide variety of vegetarian dishes. From the tangy tamarind-infused curries to the crispy, golden dosas, South Indian food offers a delightful culinary experience. Let’s explore some delectable South Indian recipes that are both easy to prepare and perfect for any occasion.

Idli

Idli is a soft, steamed rice cake that is a staple in many South Indian households. This dish, made from a fermented batter of rice and urad dal (split black lentils), is an excellent example of South Indian recipes vegetarian. Idlis are typically served with sambar (a lentil-based vegetable stew) and a variety of indian chutney recipe, making for a wholesome and nutritious meal.

Masala Dosa

A beloved classic, Masala Dosa is a crispy crepe made from a fermented batter of rice and lentils, filled with a spiced potato mixture. This dish is a highlight of South Indian vegetarian recipes, offering a perfect blend of textures and flavors. Serve it with coconut chutney and sambar for an authentic South Indian breakfast experience.

Sambar

Sambar is a flavorful lentil stew cooked with a variety of vegetables and tamarind, giving it a unique tangy taste. It is a versatile dish in South Indian food recipes, often paired with idli, dosa, or rice. The blend of spices and vegetables makes it a nutritious and satisfying dish that can be enjoyed at any time of the day.

Enhancing Your South Indian Menu

To make your South Indian meal even more exciting, consider adding some delightful dishes from related categories. Indian Snacks like vada (savory fritters) or murukku (crispy rice flour snacks) are perfect for adding a crunchy element to your meal. For dessert, explore Indian Desserts Recipes such as payasam (a sweet milk pudding) or kesari (a semolina-based sweet). Incorporating Healthy Recipes like rasam (a tangy tamarind soup) or avial (a mixed vegetable curry) can provide a nutritious balance to your table.

More South Indian Vegetarian Recipes

Pongal

Pongal is a comforting rice and lentil dish, flavored with black pepper, cumin, and ghee. This dish, often enjoyed as a breakfast or festival food, exemplifies South Indian recipes vegetarian. The creamy texture and the aromatic spices make it a heartwarming meal, perfect for any time of the day.

Rava Upma

Rava Upma is a quick and easy breakfast dish made from semolina, vegetables, and spices. It’s a staple in South Indian vegetarian recipes and is loved for its simplicity and versatility. Serve it with a side of coconut chutney for a complete meal.

Sweet Endings: Payasam and Kesari

No South Indian meal is complete without a touch of sweetness. Payasam, a traditional sweet pudding made with milk, rice, and jaggery, is a favorite in South Indian food recipes. Another delightful dessert is Kesari, made from semolina, ghee, and sugar, often flavored with saffron and cardamom. These desserts provide a perfect ending to any South Indian meal.

Frequently Asked Questions (FAQs)

Q: What are some popular South Indian recipes? 

A: Some popular South Indian recipes include Idli, Masala Dosa, Sambar, Pongal, Rava Upma, Payasam, and Kesari. These dishes are flavorful, nutritious, and perfect for any occasion and they also make a healthy recipe.

Q: How can I make traditional South Indian food suitable for a vegetarian diet? 

A: To make traditional South Indian food suitable for a vegetarian diet, focus on recipes like Idli, Masala Dosa, and Sambar. These recipes are naturally vegetarian and packed with flavor.

Q: What are some easy South Indian vegetarian recipes for beginners? 

A: Some easy South Indian vegetarian recipes for beginners include Rava Upma, Sambar, and Idli. These recipes are straightforward and don’t require advanced cooking skills, making them perfect for those new to South Indian cooking.

Q: Can I prepare South Indian food recipes in advance? 

A: Yes, many South Indian food recipes can be prepared in advance. Dishes like Idli batter can be made ahead and stored in the refrigerator, and Sambar can be prepared a day before and reheated before serving.

Q: What are some sweet South Indian food recipes for special occasions? 

A: Some sweet South Indian food recipes for special occasions include Payasam and Kesari. These desserts are traditional, easy to prepare, and perfect for celebrations.

Conclusion

South Indian recipes offer a rich tapestry of flavors, textures, and aromas that are both nourishing and delightful. Whether you’re looking for South Indian recipes vegetarian, specific South Indian vegetarian recipes, or comprehensive South Indian food recipes, these dishes will bring the vibrant taste of South India to your table. So, gather your ingredients, try out these recipes, and enjoy the rich and diverse world of South Indian cuisine. Happy cooking and happy eating!

By incorporating these dishes into your menu, you’ll be able to enjoy a wide variety of delicious and nutritious foods. Whether you’re looking for breakfast options, main courses, or desserts, there’s a South Indian recipe to suit every taste. Don’t forget to check out Manjula’s Kitchen for more inspiration and culinary delights. Happy cooking and happy eating!

  • Masala Idli

    Masala Idli

    Masala Idli

    Masala Idli

    Masala idli is a simple and easy snack. This is one of my favorite ways to serve masala idli. Adding the stir-fry salad to idli makes a very versatile dish. You can serve this as lunch, snack or salad. To make masala idli I am using the rava idli witch is quick and easy to make. This also makes a great lunch box meal as it is very healthy and satisfying.
    5 from 1 vote
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    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    For Idli

    • 1 cup coarse sooji (samolinai)
    • 1/2 teaspoon salt
    • 1/2 cup yogurt (curd, Dahi)
    • 3/4 cup water use as needed
    • 1 teaspoon ENO (fruit salt)

    For seasoning the Idli

    • 1 tablespoon oil
    • 1/4 teaspoon mustard seed (rai)
    • 1/4 teaspoon cumin seeds (jeera)
    • 1 green chili seeded and cut in length wise in four
    • 1 teaspoon  samber powder optional

    The seasoning is for half the idlies we are making other use next time

    Instructions
     

    Utensils for Making Idlis

    • Idli stand – I am using the mini idle rack but you can use regular rack and cut the idli in four pieces.
    • Covered pot, large enough to hold the idli stand.
    • Alternatively, an egg poacher can work just as well, if you do not have an Idli stand.

    For Stir- Fry Salad

    • 3 cups cabbage, cut into thin slices
    • 1/2 cup red bell pepper cut into thin slices (capsicum, Shimla mirch)
    • 1/4 cup green beans cut in half lengthwise and then into pieces 1-1/2” long
    • 2 teaspoons oil
    • 1/2 teaspoon mustard seeds (rai)
    • Pinch of black pepper
    • 1/4 teaspoon salt (adjust to taste)
    • 1/4 teaspoon sugar
    • 1 teaspoon lemon juice

    Method to make Idli

    • Mix semolina, salt, and yogurt, add water as needed to make a pancake-like batter. Set aside for at least 30 minutes.
    • The batter thickens as the semolina absorbs the water. At this point, add a little more water as needed.
    • Add approximately 3/4 cup of water to the pot. Check to make sure that the water does not touch the bottom plate of the idli stand. Bring to boil.
    • Lightly grease idli plates with oil.
    • Add Eno Fruit Salt to the batter and mix well. The mixture will begin foaming.  Immediately begin pouring into the Idli trays. Place the stand into the steaming pot.
    • Cover the pot and steam idles for about 6-8 minutes on medium heat. Insert a toothpick in the center of one idli. If the toothpick comes out clean, remove the stand from the pot. Do not overcook idles, as they will lose their softness and dry out as they cool.
    • Cool for just a few minutes before removing each individual idli. They should come out easily and not stick to the mold. Idles should be spongy and soft.

    Seasoning for Idlies

    • For this recipe we need to use about half the idlies, save other for next time.
    • Heat oil in a saucepan. Add mustard and cumin seeds. When the seeds begin to crack, add the chilies. Stir for a few seconds add the idlies and stir-fry them for 2-3 minutes until idlies are lightly golden brown.
    • Sprinkle the samber powder and mix it well gently, assuring idlies will not brake. Turn off the heat.

    Stir- Fry Salad

    • Heat the oil in frying pan over medium high heat.
    • Add mustard seeds, as the seeds crack, add cabbage, bell pepper, and beans. Stir-fry three to four minutes, vegetables should be crisp, do not overcook.
    • Turn off the heat. Add salt, sugar, black pepper and lemon juice. Mix well.
    • Mix the idlies with stir fry and fold gently. Masala idlies are ready.
    • Serve them warm or at room temperature.

    Notes

    Suggestions
    1. This is two part recipe and good thing is you can serve them both as a separate dish and they truly taste delicious and when you combine them both that really bumps up the taste factor.
    2. Idlies can be refrigerated for 4-5 days or freeze them for a month.
    Tried this recipe?Let us know how it was!

    Masala Idli Recipe: A Flavorful Twist to Traditional Idli

    In this masala idli recipe, we’re adding a delightful twist to the traditional idli by infusing it with aromatic spices and veggies. Masala idli is a popular South Indian snack that tantalizes the taste buds with its savory flavors and comforting texture. If you’re wondering how to make masala idli, fret not! This recipe is simple yet bursting with flavors, making it a perfect choice for breakfast, brunch, or even a light dinner. Let’s dive into the culinary journey of crafting this delectable idli masala recipe.

    Step 1: Prepare the Ingredients

    Before we embark on our culinary adventure, let’s gather all the ingredients required for this delightful masala idli. You’ll need idli batter, mustard seeds, cumin seeds, asafoetida (hing), green chilies, curry leaves, ginger, bell pepper, carrots, green peas, salt, lemon juice, and cilantro. Ensure all your ingredients are fresh and readily available before you begin.

    Step 2: Tempering the Spices

    To kickstart the preparation of masala idli, heat oil in a pan over medium heat. Once the oil is hot, add mustard seeds and cumin seeds. Let them splutter, releasing their aromatic flavors into the oil. Next, sprinkle a pinch of asafoetida (hing) for added depth of flavor. This tempering process infuses the oil with the essence of spices, laying the foundation for our flavorful masala.

    Step 3: Adding Aromatics and Veggies

    Now, it’s time to elevate the flavors further by incorporating aromatic ingredients and vibrant veggies into our masala idli. Add finely chopped green chilies, curry leaves, and grated ginger to the pan. Sauté them for a minute until they become fragrant. Then, toss in bell peppers, carrots, and green peas. Stir-fry the veggies until they turn tender yet retain their crunchiness. The medley of aromatics and veggies adds a burst of color, texture, and nutrients to our dish, making it both visually appealing and wholesome.

    Step 4: Mixing in the Idlis

    Once the veggies are cooked to perfection, it’s time to introduce our star ingredient – the idlis. Cut the idlis into bite-sized pieces and gently fold them into the aromatic vegetable mixture. Ensure each idli piece is coated evenly with the flavorful masala. Allow the idlis to simmer in the masala for a couple of minutes, allowing them to absorb the flavors and become slightly crisp around the edges.

    Step 5: Seasoning and Garnishing

    No dish is complete without the perfect balance of seasoning and a sprinkle of fresh herbs. Season the masala idli with salt according to taste and a generous squeeze of lemon juice for a refreshing zing. Garnish the dish with freshly chopped cilantro leaves, adding a pop of color and a burst of freshness to the final presentation.

    Step 6: Serving the Masala Idli

    Our masala idli is now ready to be served piping hot. Transfer the aromatic concoction to a serving plate and relish it as is or pair it with a side of coconut chutney or tangy tomato chutney for an extra flavor boost. Masala idli makes for a wholesome and satisfying meal that’s sure to please both the palate and the soul.

    Tips for Perfect Masala Idli

    • For a healthier twist, you can steam the idlis using a combination of rice and lentils or opt for instant idli mix available in the market.
    • Customize the masala according to your preference by adding or omitting veggies as per availability and taste.
    • Ensure the idlis are not too soft but firm enough to hold their shape when mixed with the masala.
    • Experiment with different tempering spices like fenugreek seeds, fennel seeds, or dried red chilies for a unique flavor profile.

    Variations of Masala Idli Recipe

    • Paneer Masala Idli: Add cubed paneer pieces along with the veggies for a protein-packed version of masala idli.
    • Podi Masala Idli: Toss the idlis in a spicy South Indian podi (powder) mixture for an extra kick of flavor.
    • Cheese Masala Idli: Sprinkle grated cheese on top of the masala idli before serving for a gooey, indulgent twist.

    Benefits of Masala Idli

    • Rich in nutrients: Masala idli is packed with essential nutrients from the veggies, making it a wholesome meal option.
    • Balanced flavors: The combination of spices and aromatics in masala idli stimulates the senses and satisfies the craving for a flavorful meal.
    • Easy digestion: Idlis are steamed, making them light on the stomach and easy to digest, ideal for breakfast or a light dinner option.

    Frequently Asked Questions (FAQs)

    Q: Can I make masala idli with leftover idlis?

    A: Absolutely! Leftover idlis work perfectly for making masala idli. Simply cut them into pieces and follow the recipe from step 3 onwards.

    Q: Can I prepare the masala in advance?

    A: Yes, you can prepare the masala ahead of time and refrigerate it. When ready to serve, reheat the masala and mix it with freshly steamed idlis.

    Q: Can I skip certain veggies in the masala?

    A: Of course! Feel free to customize the masala according to your preference by omitting or substituting veggies as per your liking.

    Other Recipes on Manjula’s Kitchen

    If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website: khaman (besan) dhokla, rasgulla, gobi (cauliflower) manchurian, aloo tikki (potato patties), malai koftai. These recipes should offer you a flavorful experience straight from Manjula’s Kitchen.

  • Bread Uttapam, South Indian Snack

    Bread Uttapam, South Indian Snack

    Bread Uttapam

    Bread Uttapam

    Uttapam is a popular South Indian dish. Traditionally uttapam is made with rice and lentil batter, which can be a long process. Bread Uttapam, on the other hand, is instant and easy to make. Not to mention it tastes delicious. Uttapam is a thick dosa, or pancake, with vegetables cooked over skillet. It tastes divine served hot and with a side of coconut chutney.
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    Prep Time 15 minutes
    Cook Time 6 minutes
    Total Time 21 minutes
    Course Breakfast
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 3 slice white bread
    • 3 tbsp sooji coarse samolina
    • 3 tbsp all-purpose flour maida, plain flour
    • 1/4 cup yogurt curd, dahai
    • 1 tsp salt
    • 1/4 tsp cumin seeds jeera
    • 1/4 cup bell pepper, finely chopped capsicum
    • 1/4 cup tomatoes finely chopped remove the seeds
    • 1 green chili finely chopped
    • 2 tsp ginger shredded adrak
    • 2 tbsp cilantro finely chopped hara dhania
    • 2 tbsp oil to cook

    Instructions
     

    • Remove the crest from bread and cut them in small pieces.
    • In a blender add bread, sooji, all-purpose flour, salt, yogurt, and water, and blend to a thick and smooth paste.
    • Take out the batter in a bowl and add the remaining ingredients, cumin seeds, bell pepper, tomatoes, ginger, green chili, and cilantro, mix it well. Batter should be thick in consistency add more water if needed, batter should not be too thick but should not be runny.
    • Heat the skillet over medium heat and lightly grease the skillet. Pour about 2 tablespoons of batter and spread consistency should be of thick pancake.
    • Pour little oil around uttapam. Let it cook for about 2 minutes and turn them over, bread uttapam should be golden brown from both sides and this should take about four minutes. Notes: do not cook on high heat, uttapam will not cook through.

    Notes

    Serve bread uttapam with your choice of chutney, I like to serve with coconut chutney or green cilantro chutney.
    Keyword Healthy Breakfast, South Indian Cuisine
    Tried this recipe?Let us know how it was!
  • Tomato Rice (Pulao)

    Tomato Rice (Pulao)

    Tomato Rice (Pulao)

    Tomato Rice (Pulao)

    Tomato rice or pulao has a South Indian flair as I have used sambar powder in this recipe. Samber powder is a spice mix used in many South Indian dishes. It has a spicy and tangy flavor. This flavor combined with tomato and rice taste great! This dish will also make a nice lunch box meal.
    5 from 1 vote
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    Course rice
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 1 cup rice
    • 3 tomatoes chopped, will make 1-1/2 cup chopped tomatoes
    • 3 tablespoons oil
    • 1/4 cup raw shelled peanuts
    • 1 teaspoon mustard seeds
    • 1 green chili chopped
    • 1/4 teaspoon turmeric
    • 3 teaspoons samber powder, available in Indian grocery store
    • 1-1/2 teaspoo n salt 
    • 1/4 cup cilantro (hara dhania) chopped
    • 2 cups of water

    Instructions
     

    • Wash and soak the rice in about 3 cups of water for at least 15 minutes. Drain the water and set aside.
    • Heat the oil in a saucepan over medium heat. When moderately hot, add mustard seeds.
    • When the seeds cracks add peanuts and stir fry for one minute until peanuts are lightly golden brown.
    • Add about 1 cup chopped tomatoes, green chili, turmeric, sambar powder, salt and cilantro, cook until tomatoes are tender. This should take about 2 minutes.
    • Add rice and 2 cups of water mix and bring it to boil, lower the heat to low and cover the pen. Let it cook for about 18-20 minutes. Cook until rice is soft and water has evaporated.
    • Stir the rice gently and add the remaining tomatoes stir gently, cover the pan and let it cook for 2 more minutes.
    • Serve rice by it self or with yogurt.
    Tried this recipe?Let us know how it was!

    Delicious Tomato Pulao Recipe: How to Make Tomato Pulao 

    Tomato pulao is a gluten free, flavorful, kid friendly and aromatic rice dish originating from Indian cuisine. It is made by cooking rice with a mixture of tomatoes, spices, and other ingredients. Typically, the dish begins by tempering mustard seeds and peanuts in hot oil, followed by adding chopped tomatoes, green chilies, turmeric, sambar powder, salt, and cilantro.

    1. Soaking Rice for Flavorful Tomato Rice Dish 

    Embark on the journey of making tomato pulao by ensuring that the rice is clean and ready for cooking. Begin by thoroughly washing the rice to remove any impurities, ensuring a clean and pristine base for your dish. Once washed, soak the rice in about 3 cups of water for at least 15 minutes. This crucial step helps to soften the rice grains, allowing them to cook evenly and absorb the rich flavors of the tomato pulao recipe. After soaking, drain the water and set the rice aside, eagerly awaiting its transformation into a delicious and aromatic dish of tomato pulao rice.

    1. Tempering Oil and Stir-Frying: Enhancing Flavor in Tomato Pulao Rice

    In a saucepan heated over medium heat, initiate the flavor infusion process by adding oil and mustard seeds. Allow the oil to heat up to a moderate temperature, then add the mustard seeds and let them crackle, releasing their aromatic essence. Once the mustard seeds crackle, introduce peanuts to the pan and stir-fry for about a minute until they turn lightly golden brown. This step adds a delightful crunch and nutty flavor to the tomato pulao, elevating its overall taste and texture to new heights.

    1. Cooking Tomato Mixture: Infusing Flavors into Tomato Pulao Recipe 

    The heart of any tomato pulao recipe lies in its flavorful base. To create this base, add chopped tomatoes, green chili, turmeric, sambar powder, salt, and cilantro to the saucepan. Allow the mixture to cook until the tomatoes are tender, typically taking about 2 minutes. These flavorful ingredients work in harmony to infuse the rice with a burst of deliciousness, setting the stage for a mouthwatering tomato pulao experience that will tantalize your taste buds and leave you craving for more.

    1. Simmering Rice: Perfecting Tomato Rice Pulao 

    Once the tomato mixture has cooked to perfection, it’s time to introduce the star ingredient – the soaked and drained rice. Add the rice to the saucepan along with 2 cups of water, ensuring that everything is mixed well to distribute the flavors evenly. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pan, and let the rice simmer for about 18-20 minutes, or until it becomes soft and the water has evaporated. After cooking, gently stir the rice and add the remaining tomatoes, incorporating them into the dish with care. Cover the pan once again and let it cook for an additional 2 minutes to ensure that all the flavors meld together perfectly, creating a harmonious symphony of taste and aroma.

    1. Serving Tomato Rice Pulao: Enjoying the Flavorful Rice Dish 

    With the tomato pulao cooked to perfection, it’s time to indulge in its flavorful goodness. Serve the dish by itself as a main course or pair it with yogurt for a satisfying and wholesome meal that will leave you feeling nourished and satisfied. Whether enjoyed as a standalone dish or as a side, tomato pulao is sure to impress with its vibrant flavors, aromatic spices, and irresistible appeal. So gather your loved ones, sit back, and savor every mouthful of this delightful and comforting tomato rice pulao.

    If you loved how to make tomato pulao recipe then you must also check out other variants of Rice: Vegetable Biryani, Masala Khichdi, Chhole Biryani, Quinoa Vegetable Pilaf and Lemon Rice.

  • Batata Vada – Aloo Bonda (Fried Potato Dumpling)

    Batata Vada – Aloo Bonda (Fried Potato Dumpling)

    Batata Vada - Bhonda

    Batata Vada – Aloo Bonda (Fried Potato Dumpling)

    Batata Vada also known as aloo bonda, deep fried savory appetizer made with spicy potato mix. When they are serve hot they are crispy outside and soft inside. This is a very popular street food in Mumbai.
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    Course Appetizer
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 3 medium potatoes boiled peeled and roughly chopped (this will make 2 cups of chopped potatoes)
    • 1 tablespoon oil
    • 1/2 teaspoon black mustard seeds (rai)
    • 7-10 curry leaves chopped, optional
    • 1/4 teaspoon turmeric (haldi)
    • 1 tablespoon finely chopped ginger
    • 1 green chili finely chopped adjust to taste
    • 2 tablespoons chopped cilantro (hara dhania)
    • 1/2 teaspoon salt adjust to taste

    For Batter

    • 1/2 cup besan, gram flour (available in Indian grocery stores)
    • 1 tablespoon rice flour
    • 1/8 teaspoon asafetida (hing)
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon red pepper
    • 1/2 teaspoon salt adjust to taste
    • About 1/4 cup of water
    • Oil to fry

    Instructions
     

    Batter

    • In a bowl mix besan, rice flour, salt, asafetida, pepper, and baking powder. Add water slowly to make a thick and smooth batter. Set aside.

    Vada

    • Heat oil in a frying pan on medium heat moderately.
    • Add mustard seeds as the seeds crack add curry leaves, (curry leaves splatters) potatoes, ginger, green chili, turmeric, and salt.
    • Stir fry for about 3 minutes over medium heat. Add cilantro mix it well. Turn of the heat.
    • Let the potato mix cool off, divide them into about 12 pieces and make them into smooth round ball, they will be little smaller then golf ball.
    • Heat about 1”of oil in a frying pan on medium high heat. To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away.
    • Dip the potato balls into the batter one at a time, making sure the potato balls are completely covered with batter. Then, slowly drop them into the frying pan.
    • Turn them occasionally. Fry the batata vadas until all sides are golden-brown.
    • Batata vadas will take about four minutes to cook.
    • Serve them hot with cilantro chutney.

    Notes

    Serve them with sandwich buns using cilantro chutney as spread. Now this is known as Vada pav, another famous street food in Mumbai.
    Tried this recipe?Let us know how it was!

    Batata Vada Recipe – An Authentic Indian Delight

    Aloo bonda, a popular Indian street food, is a delectable appetizer consisting of spiced mashed potato balls coated in chickpea flour batter and fried to crispy perfection.

    Introduction to Batata Vada and Aloo Bonda

    Batata Vada, also known as Aloo Bonda, is a popular Indian street food that originated in the state of Maharashtra. This delightful snack consists of spiced mashed potatoes coated in a gram flour batter and deep-fried until golden brown. Loved for its crispy exterior and soft, flavorful interior, batata vada is a beloved snack enjoyed across the country. In this batata vada recipe, we will guide you through the process of making this delicious treat at home.

    How to Make Batata Vada – Step by Step Guide

    • Preparation of Potato Filling: To begin making batata vada, start by boiling potatoes until they are tender. Once boiled, peel and mash them in a bowl. Heat oil in a pan and add mustard seeds, cumin seeds, asafoetida, and curry leaves. Sauté until fragrant, then add mashed potatoes, turmeric powder, red chili powder, salt, and chopped coriander leaves. Mix well and cook for a few minutes. Let the filling cool down.
    •  
    • Making the Gram Flour Batter: In a separate bowl, prepare the gram flour batter by mixing gram flour, rice flour, baking soda, salt, and water. Ensure a smooth consistency without any lumps. Let the batter rest for 10-15 minutes.
    • Assembly of Batata Vada: Take a portion of the potato filling and shape it into small balls. Dip each ball into the prepared gram flour batter, ensuring it is evenly coated.
    •  
    • Deep Frying the Vadas: Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully drop the coated potato balls into the oil and fry until they turn golden brown and crisp. Remove from oil and place them on paper towels to drain excess oil.
    •  
    • Serve Hot: Your crispy and delicious batata vada or aloo bonda is ready to be served. Enjoy them hot with green chutney or tamarind chutney.
    •  

    Tips for Perfect Batata Vada

    • Ensure that the potato filling is well-spiced to enhance the flavor of the batata vada.
    • Make sure the gram flour batter is of the right consistency; it should coat the potato filling evenly.
    • Fry the vadas in hot oil to achieve a crispy exterior.
    • Serve the vadas hot for the best taste and texture.

    Variations of Batata Vada

    • You can add crushed peanuts or cashews to the potato filling for added crunch.
    • For a spicy kick, add finely chopped green chilies to the potato mixture.
    • Experiment with different spices and herbs to customize the flavor according to your preference.

    Benefits of Batata Vada

    • Batata vada is a filling and satisfying snack that can be enjoyed any time of the day.
    • Potatoes are a good source of carbohydrates, making batata vada an excellent energy booster.
    • This snack is vegetarian and can be enjoyed by people of all ages.

    Frequently Asked Questions (FAQs)

    Q: Can I make batata vada ahead of time?

    A: While batata vada is best enjoyed fresh, you can prepare the potato filling and gram flour batter in advance and fry the vadas just before serving for optimal crispiness.

    Q: Can I bake batata vada instead of deep-frying?

    A: While traditionally batata vada is deep-fried for that crispy texture, you can try baking them in the oven for a healthier alternative. However, the texture may vary slightly.

    Other Recipes on Manjula’s Kitchen

    If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website:

    Paneer Tikka Masala Recipe

    Chana Chaat (Spicy Chickpea Salad) Recipe

    Pav Bhaji (Spicy Vegetable Hash with Buns) Recipe

    Raj Kachori (Crunchy Chaat) Recipe

    Vegetable Biryani Recipe

    These recipes should offer you a flavorful experience straight from Manjula’s Kitchen.

     

  • Yogurt Rice (Curd Rice, Mosaranna)

    Yogurt Rice (Curd Rice, Mosaranna)

    Yogurt Rice

    Yogurt Rice (Curd Rice, Mosaranna)

    Yogurt rice or curd rice is a popular South Indian dish. Yogurt Rice makes a great side dish or good for lunch box as a complete meal.
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    Course rice
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Ingredients:

    • 1/2 cup rice
    • 1/4 cup split moong dal (washed) available at Indian grocery store
    • 3 cups of water
    • 1 tablespoon oil
    • 1-1/2 teaspoons salt
    • 1 cup yogurt (curd or dahi)
    • 1/4 cup shredded cucumber (kheera)
    • 1/4 cup shredded carrots (gajar)
    • 1 tablespoon finely chopped ginger (adrak)

    For Seasoning

    • 2 tablespoons oil
    • 1/2 teaspoon mustard seeds (rai)
    • 1/2 teaspoon cumin seeds (jeera)
    • 2 whole red peppers
    • 1 tablespoon finely chopped green pepper, adjust to taste
    • 8-10 curry leaves available at Indian grocery store, optional
    • 2 tablespoons chopped cilantro (hara dhania)

    Instructions
     

    • Wash rice and moong dal changing water several times until the water appears clear.
    • Drain the rice and moong dal and put it into the saucepan. Add water, oil, ginger, and salt, and bring to a boil over high heat.
    • Once the water is boiling reduce the heat to low, do not cover the pan. Cook for 10-12 minutes rice and dal will be soft cover the pan and cook for about 15 minutes, or until the rice is very soft and mushy.
    • Mix the rice and dal whipping making them mushy; if rice is dry add little more hot water as needed. Mix should be consistency of portage.
    • Let the rice cool down to room temperature, add the yogurt and mix it well. Adding the yogurt to hot rice will make yogurt sour and watery. Next add cucumber, carrot and ginger and mix.
    • Prepare the seasoning: In a small sauce pan heat the oil over medium high heat. Add the mustard seeds and cumin seeds as seeds crack add red pepper, green chili, curry leaves and cilantro stir for about a minute. As you will add curry leaves oil will splatter, so be careful.
    • Turn off the heat and mix the seasoning with rice mix. Yogurt Rice is ready to serve.
    • Yogurt Rice is served at room temperature.
    Tried this recipe?Let us know how it was!

    Learn here How to make Curd Rice or yogurt rice 

    Curd rice, also known as yogurt rice, is a popular gluten free South Indian dish made by mixing cooked rice with yogurt (curd). It is typically served as a main dish or as part of a meal, especially during hot summers, as it is cool and soothing to the palate. To prepare curd rice is quick & easy , cooked rice is mixed with fresh yogurt and seasoned with ingredients such as mustard seeds, curry leaves, green chilies, ginger, and sometimes grated vegetables like carrots or cucumber. Curd rice is known for its creamy texture, tangy flavor from the yogurt, and refreshing taste, making it a comforting and satisfying dish.

    Preparing Curd Rice: Soaking and Draining the Rice 

    To begin the recipe curd rice, start by ensuring the rice is clean and ready for cooking. Wash the rice thoroughly and then soak it in about 3 cups of water for at least 15 minutes. This soaking process helps to soften the rice grains, ensuring a creamy texture once cooked. After soaking, drain the water and set the rice aside, ready to be transformed into a delightful dish of curd rice.

    Tempering and Stir-Frying: Infusing Flavor into Curd Rice 

    In a saucepan heated over medium heat, add oil and mustard seeds. Allow the mustard seeds to crackle, releasing their aromatic essence into the oil. Once the seeds crackle, add peanuts to the pan and stir-fry for about a minute until they turn lightly golden brown. This step adds a delightful crunch and nutty flavor to the curd rice, enhancing its overall taste and texture.

    Cooking the Rice Mixture: Blending Ingredients for Curd Rice 

    To create the base for your curd rice, add chopped tomatoes, green chili, turmeric, sambar powder, salt, and cilantro to the saucepan. Cook the mixture until the tomatoes are tender, which typically takes about 2 minutes. These flavorful ingredients infuse the rice with deliciousness, setting the stage for a delectable dish of curd rice.

    Simmering and Finalizing: Perfecting the Curd Rice

    Once the tomato mixture is cooked, add the soaked and drained rice along with 2 cups of water to the saucepan. Mix everything well and bring it to a boil. Then, lower the heat to low, cover the pan, and let the rice cook for about 18-20 minutes, or until the rice is soft and the water has evaporated. After cooking, gently stir the rice and add the remaining tomatoes, stirring them in gently. Cover the pan once again and let it cook for an additional 2 minutes to ensure all the flavors meld together perfectly.

    Serving Curd Rice: Enjoying the Creamy Delight 

    Once the curd rice is cooked to perfection, it’s time to serve and savor this creamy delight. Serve the curd rice either on its own or accompanied by yogurt for a refreshing and satisfying meal. Whether enjoyed as a main dish or a side, curd rice is sure to delight your taste buds with its creamy texture and flavorful ingredients.

    If you loved this how to make curd rice recipe , then you must also check out other variants of Rice: Vegetable Biryani, Masala Khichdi, Chhole Biryani, Quinoa Vegetable Pilaf and Lemon Rice.

  • Nariyali Bhat (Sweet Coconut Rice)

    Nariyali Bhat (Sweet Coconut Rice)

    Recipe submitted by Pradnya Honrao

    Nariyali Bhat (Sweet Coconut Rice)

    Narali Bhat is a traditional Maharastrian recipe cooked on Raksha bandhan. I was planning to cook it on Raksha Bandhan and at the same time I read about the contest. So I made it and now I am happy to share this recipe with you.
    1 from 1 vote
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    Course rice
    Cuisine Indian

    Ingredients
      

    Ingredients:

    • 1 cup Basmati Rice
    • 1 cup Fresh garted Coconut or frozen shredded Coconut
    • 1 cup Sugar
    • 1 cup coconut milk and 1/2 cup water
    • 6 tsp Ghee or unsalted butter
    • 1/2 tsp Saffron soaked in 1 tbsp milk
    • Cardamom powder to taste
    • 3 to 4 whole Green Cardamom
    • 5 to 6 Cloves
    • 1 stick of cinnamon
    • pinch of salt
    • 1/3 cup Almonds, Cashew nuts, raisins all together

    Instructions
     

    Method

    • Wash and drain rice for 30 min.
    • Heat 3 tsp ghee, add cloves, cardamon and cinnamon. Add drained rice, saute for 2 min. Meanwhile boil coconut milk, water, pinch of salt.
    • Add this mixture on rice.
    • Let it boil on medium high. As starts boiling, reduce the heat to low put the lid and let it cook for about 10 min. Cook the rice completly. Take out the rice on the plate and cool it completely.
    • In another pan mix grated coconut, sugar, nuts and cook until the mixture thickens and feels dry. Add rice, saffron, 2tsp ghee and Cardamom powder.
    • Mix it lightly. Try not to break rice grains. Put the tight lid on and and let it cook on very low flame for 15 min. Turn off the heat and keep the lid on for another 5 min.
    • Sweet coconut rice is ready to serve. Enjoy.

    Notes

    Additional Tips:
    1. Traditional Narali bhat is cooked with jagerry. Take yellow jagerry instead of sugar.
    2. Cook the rice completly. after cooking rice with coconut mixture it will again dry up litbit.
    3. Use orange food color instead of saffron.
    Tried this recipe?Let us know how it was!

  • Dosa Sandwich

    Dosa Sandwich

    Recipe submitted by Sravanthi Raj

    Dosa Sandwich

    Dosa Sandwich

    Dosa Sandwich is the classic dosa you know and love, made into a sandwich. These are easy to make and great for kids. They are great for a lunch box or a picnic.
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    Prep Time 30 minutes
    Course sandwich
    Cuisine Indian
    Servings 3 sandwich

    Ingredients
      

    Ingredients:

    • 6 Bread slices [ am taking 100% whole wheat ]
    • 1 teaspoon Butter
    • 1/2 teaspoon Cumin seeds
    • 5-6 Curry leaves
    • 1/2 Chopped Onion
    • 1/8 teaspoon Turmeric
    • 1/2 teaspoon Ginger garlic paste
    • 1 cup Capsicum [ 1/2 inch size ]
    • 1 cup Carrot [ grated ]
    • 1 cup aloo [ boiled & smashed ]
    • 1/2 teaspoon Redchilly powder
    • salt as per taste
    • 1 teaspoon Vangi bath masala powder
    • 1/4 cup cilantro

    for Dosa:

    • 1 cup Rice
    • 1/4 cup Urad dal
    • Salt as per taste
    • Pinch of Cooking soda

    Instructions
     

    Method

    • First prepare the dosa batter, wash the Rice & Urad dal soak it at least 8 Hours.
    • Place the ingredients in the blender make a smooth batter & add salt and soak it 8 hours.

    for Stuffing:

    • Heat the butter in a Saucepan, once the butter melted add cumin seeds.
    • After the cumin seeds crack, add the chopped onion & curry leaves. Cook it till onion get lite golden brown colour.
    • Add the ginger garlic paste, turmeric mix it well.
    • Add the Capsicum mix it & cook it for about 2 minutes.
    • Next add the Grated carrot cook it another 2 minutes & add the smashed aloo mix it
    • then add all the Spices { Redchilly powder,salt & vangi bath masala }. Let it cook for a few minutes.
    • Turn off the flame & add the cilantro.

    for Sandwich

    • Take the dosa batter add pinch of cooking soda mix it well.
    • Heat the tawa & add butter .
    • Take the bread slice & dip into a batter both sides completely.
    • Place the bread on the tawa, cook it on medium heat about 1 minute & on top of it sprinkle some carrot & cilantro { for decoration } .
    • Then cook it another side of the bread. Then do it same for all the breads.
    • Take the dosa bread slice & speard with stuffing and top with the other slice of dosa bread to make the sandwich.
    • Then do it same for another bread slices.
    • Cut in to two pieces ( as shown in photo ).
    Tried this recipe?Let us know how it was!

  • Ari Pathal (Rice Pathal)

    Ari Pathal (Rice Pathal)

    Recipe submitted by Dhanya Keloth

    Aari Pathal (Rice Pathal)

    Ari Pathal (Rice Pathal)

    This bread is called Ari Pathal (Rice bread). This is my moms recipe (from Kerala) . It is normally served for breakfast or for snack, it can be eaten as it is or with potato masala curry or with chutney.
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    Course rice
    Cuisine Indian

    Ingredients
      

    Ingredients:

    • 1 cup Rice flour
    • 1/2 cup Coconut Grated -( if using dried shredded ones sprinkle some warm water ,mix and keep aside for it to soften)
    • ½ cup Chopped Shallots or red onions
    • 1 tsp Jeera
    • 1/2 tsp Salt – or to taste
    • 2 cups Water – (hot)

    Instructions
     

    Method

    • Roast the rice flour for about 5 minutes on medium heat . (don’t brown it)
    • Boil 2 cups of water on the other stove while You are roasting the rice flour
    • Transfer the roasted flour in to a wider bowl and make a well in the center .
    • Add salt and the half the water(straight from the stove) and mix with a spoon , slowly add the remaining water and give it a good mix. Keep aside for some time for it to cool
    • Meanwhile chop onions finely , keep the other ingredients ready
    • Now knead the flour with hand just like we do for chapattis
    • Heat oil on Medium high
    • Make lemon size balls( greasing hands with oil will prevent it from sticking)
    • Press gently each balls with palms just like we do for Kachoris. Shape the edges if needed( this is
    • Traditionally done on banana leaves but I shaped it on wax paper today. Zip-Loc bags can also be used)
    • Flip the pressed ones on hand and deep fry ( 5 min or until it turns light golden brown)
    Tried this recipe?Let us know how it was!

  • Rava Idli (Semolina Dumpling)

    Rava Idli (Semolina Dumpling)

    Rava Idli (Semolina Dumpling)

    Rava Idli, Steam Dumplings

    Rava Idli is a popular South Indian dish. The traditional way of making idlis would take two days. This recipe is much quicker and easier, and tastes just as delicious! Rava Idlis can be enjoyed as a snack or as a light meal.
    5 from 1 vote
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    Prep Time 5 minutes
    Cook Time 20 minutes
    Resting time 30 minutes
    Total Time 25 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    For the batter

    • 1 cup coarse sooji semolina
    • 1 tsp salt
    • 1 green chili finely choppes
    • 1 tsp ginger finely grated
    • 1 tbsp cilantro finely chopped hara dhania
    • 1/4 cup cabbage finely chopped
    • 1/2 cup yogurt dahi, curd
    • 1 cup water, use as needed
    • 1 tsp ENO fruit salt

    Seasoning

    • 1 tbsp oil
    • 1/4 tsp mustard seeds rai
    • 1/4 tsp cumin seeds jeera
    • 2 2 green chilies sliced lengthwise and cut in half.

    Utensils for Steaming Idlis

    Idli stand – this has three to four plates stacked over each other.

    Covered pot, large enough to hold the idli stand.

    Alternatively, an egg poacher can work just as well,

    Instructions
     

    • Mix sooji, salt, green chili, ginger, cilantro, cabbage, yogurt, and water (as needed) to make a pancake-like batter. Set aside for at least 30 minutes.
    • The batter thickens as the semolina absorbs the water. At this point, add a little more water if it is too thick.
    • Add approximately ¾ cup of water to the pot. Check to make sure that the water does not touch the bottom plate of the idli stand. Bring to boil
    • Lightly grease Idli plates with oil.
    • Add Eno Fruit Salt to the batter and mix well. The mixture will begin foaming. Immediately begin pouring into the Idli trays. Place the stand into the steaming pot.
    • Cover the pot and steam the idlis ten to twelve minutes on medium heat. Insert a toothpick in the center of one idli. If the toothpick comes out clean, remove the stand from the pot. Do not overcook the idlis, as they will lose their softness and dry out as they cool.
    • Cool for just a few minutes before removing each individual idli. They should come out easily and not stick to the mould. The idlis should be spongy and soft.

    For The Seasoning

    • Heat oil in a saucepan. Add mustard and cumin seeds. When the seeds begin to crack, add the chilies. Stir for a few seconds and remove from the heat.
      Pour the seasoning over the Idlis on the serving plate.

    Notes

    Tips
    You can replace the cabbage with shredded carrots.
    This recipe will make slightly more than 16 idlis. If you choose, you can make it in two batches.  The batter can be prepared all at once; however, you must add the Eno just prior to pouring into the idli stand.
    Serving Suggestions
    Serve seasoned Idlis with coconut or cilantro chutney.
    Serve Idlis with samber (south Indian vegetable soup). Idlis do not have to be seasoned for that.
    Stir-fry Idlis in the seasoning oil mixture over medium heat for a few minutes. They will turn slightly brown.
    Tried this recipe?Let us know how it was!

    Introduction to Rava Idli Recipe

    Rava Idli is a popular South Indian dish known for its simplicity and delicious taste. Rava Idli is a fantastic option for a quick & easy appetizer or snack, and it also makes for a convenient lunch box suggestion. Rava idli recipe is a versatile dish that can be enjoyed for breakfast, lunch, or dinner. Made from idli rava, a type of semolina, this dish is easy to prepare and requires minimal ingredients. 

    Idli rava is coarser in texture compared to regular semolina, giving the idlis a unique taste and texture. In this rava idli recipe, we will explore the process of making rava idli and various tips, variations, and benefits associated with it.

    Making Rava Idli: Step-by-Step Guide

    Preparation of Batter

    • To begin rava idli preparation, start by heating a tablespoon of oil in a pan. Add mustard seeds and allow them to splutter. Then, add finely chopped green chilies, grated ginger, and curry leaves for added flavor. Sauté for a few minutes until the raw aroma disappears. Incorporating these spices enhances the taste of rava idli.

    Roasting Idli Rava

    • Next, add idli rava to the pan and roast it for a few minutes until it turns aromatic and light golden brown. Roasting the idli rava adds a nutty flavor to the dish and ensures that the idlis are soft and fluffy.

    Preparing the Batter

    • Transfer the roasted idli rava to a mixing bowl and let it cool slightly. Then, add yogurt and water to the roasted rava and mix well to form a thick batter. Allow the batter to rest for 10-15 minutes to allow the idli rava to absorb the moisture. This step is crucial for achieving the perfect texture in rava idli.

    Seasoning the Batter

    • Meanwhile, prepare the seasoning by heating oil in a small pan. Add mustard seeds, urad dal, and cashew nuts, and fry until the dal turns golden brown and the nuts are lightly roasted. Pour this seasoning over the rava idli batter and mix well. Seasoning adds a depth of flavor to the rava idli and makes it more aromatic.

    Adding Baking Soda

    • Just before steaming the idlis, add baking soda to the batter and mix gently. Baking soda acts as a leavening agent and helps in making the idlis soft and fluffy. However, it’s important not to overmix the batter at this stage to ensure that the idlis remain airy and light.

    Steaming the Idlis

    • Grease the idli molds with oil and pour the batter into each mold. Place the molds in a steamer and steam the idlis for 10-12 minutes or until they are cooked through. Insert a toothpick into the center of an idli to check for doneness. If it comes out clean, the idlis are ready to be served.

    Tips for Perfect Rava Idlis

    • Use fresh idli rava for the best results. Stale or old rava may result in dense and hard idlis.
    • Adjust the consistency of the batter by adding more water if it’s too thick or yogurt if it’s too thin.
    • For enhanced flavor, you can add grated vegetables like carrots, peas, or capsicum to the batter.
    • Serve rava idli hot with coconut chutney or sambar for a wholesome and satisfying meal.

    Variations of Rava Idli

    • Vegetable Rava Idli: Add finely chopped vegetables like carrots, peas, and bell peppers to the batter for a nutritious twist.
    • Spicy Rava Idli: Increase the quantity of green chilies and add finely chopped coriander leaves for a spicier version of rava idli.
    • Paneer Rava Idli: Grate paneer and mix it into the batter along with some chopped mint leaves for a rich and flavorful variation.
    • Masala Rava Idli: Add a teaspoon of garam masala powder to the batter along with some tomatoes for a masaledar twist.

    Benefits of Rava Idli

    • Nutritious: Rava idli is a good source of carbohydrates, proteins, and essential nutrients, making it a wholesome meal option.
    • Easy to Digest: Since idli rava is made from semolina, it’s easy to digest and is suitable for people of all ages.
    • Quick and Easy: Unlike traditional idlis, which require fermentation, rava idli can be prepared instantly, making it a convenient option for busy days.
    • Versatile: You can customize rava idli with different toppings and seasonings to suit your taste preferences.

    FAQs about Rava Idli

    Can I use regular semolina instead of idli rava?

    • While you can use regular semolina to make idlis, the texture and taste may vary slightly from traditional rava idli. Idli rava is coarser and gives a unique texture to the idlis.

    How long should I steam the idlis?

    • Steam the idlis for 10-12 minutes or until a toothpick inserted into the center comes out clean. Over-steaming may result in dry and rubbery idlis.

    Can I make rava idli without baking soda?

    • Baking soda helps in making the idlis soft and fluffy. However, if you prefer not to use it, you can substitute it with a pinch of fruit salt or eno.

    For more delicious recipes, you can explore other recipes on Manjula’s Kitchen.

    Explore more mouthwatering recipes on Manjula’s Kitchen: Paneer Tikka Masala, Vegetable Biryani, Aloo Paratha, Mango Lassi, Palak Paneer

  • Pal Kozhukattai

    Pal Kozhukattai

    Recipe submitted by Saraswathi Tharagaram

    Pal Kozhukattai

    Pal Kozhukattai

    Pal Kozhukattai is a popular chettinad sweet dumpling made from rice flour. It's typically prepared on special occasions on Ganesh chaturti. It is also known as milk modak.  It can be prepared in many ways. Some recipes use jaggery instead of sugar & normal milk instead of coconut milk. Either way, it tastes delicious.
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    Course rice
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Ingredients:

    • 1 cup – Rice flour
    • 1 can – Coconut milk
    • 1 cup – Sugar
    • 4 Cups – Water
    • 4 tsp – Grated coconut
    • 2 tsp – Cashews (optional, usually we don’t required cashews)
    • 4 Cardamom (peel the skin & powder the seed)
    • 1 tsp Ghee
    • 1/2 tsp Salt

    Instructions
     

    For Rice dumpling:

    • Boil 2 cups of water with salt & ghee.
    • Low the flame & add rice flour little by little to this boiling water.
    • Keep stirring without any lumps till it forms a dough consistency.
    • Turn off the stove and allow it to cool.
    • Knead the dough gently & rest it for 5 mines.
    • Grease your palm with little oil & make small balls like gooseberry from the dough.
    • Rest it for 5-7 mins.
    • Steam the rice balls for above 5 mins in idly plate or in steamer.

    For Milk:

    • Take 1/2 of the coconut cream & mix with 1/2 cup water and take it as 1st extract.
    • Mix remaining 1/2 of the coconut cream with 1 1/2 cup of water and take it as 2nd extract.

    Notes

    Preparation: ( Timing : 1to 1 1/2 hours)
    1. In a pan add 2nd extract milk and rice balls together & allow it boil for 10mins in medium flame.
    2. When the balls float on top add 1 extract and sugar & stir it.
    3. After 5 mins add cardamom powder & turn off the stove.
    4. Transfer to serving bowl & garnish with grated coconut & cashews before serving.
    5. Can be served Hot or Chill.
    Note: We can also use fresh coconut. Grind 1/2 medium size coconut with 1/2 cup of water & extract thick milk and keep it as a 1st extract.  Again add 1 1/2 cup of water & extract thinner milk and keep it as a 2nd extract.  Above procedure can be done using this milk. We can also use Half & Half)
    Tried this recipe?Let us know how it was!

  • Lemon Rice

    Lemon Rice

    Lemon Rice

    Lemon Rice

    Lemon rice is a delicious south Indian dish. Lemon juice gives a very refreshing and tangy flavor to the rice.
    5 from 1 vote
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    Course rice
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    for Rice:

    • 1 cup rice
    • 2 tablespoons oil
    • 1 3/4  cup water
    • 1/2  teaspoon salt

    for Seasoning:

    • 2 tablespoons oil
    • 1/2 teaspoon cumin seed
    • 1/2  teaspoon mustard seed
    • 1/2  teaspoon turmeric
    • 2 red whole red chili
    • 1 green chili sliced in four long way
    • 12 to 15 fresh curry leaves
    • 2 tablespoons chana dal, pre-soaked in water for at least half an hour
    • 1/4  cup unsalted roasted peanuts
    • 1 teaspoon salt adjust to taste
    • 1/4  cup lemon juice

    Instructions
     

    Method

    • Wash rice gently changing water several times until the water appears clear.
    • For fluffier rice, the rice should be soaked for at least 15 minutes prior to cooking.
    • Drain the rice and put it into the saucepan. Add water, oil, and salt, and bring to a boil. Once the water is boiling reduce the heat to low and cover the pan.
    • Cook about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.

    Preparing The Seasoning:

    • Heat the oil in a frying pan on medium heat; stir-fry the peanuts for about 2 minutes until peanuts changes the color to light brown.
    • Take out the peanuts from oil and use the same oil for rest of the seasoning.
    • Add cumin seeds and mustard seeds after seeds crack add red chili, curry leaves, and green chilies, and stir for a few seconds.
    • Add the chana dal, stir-fry for about a minute.
    • Add turmeric and mix it well.
    • Add the pre-cooked rice, peanuts and sprinkle salt and lemon juice over the rice.
    • Mix gently, making sure do not break the rice and stir-fry for about 2 minutes. Rice is ready, Enjoy!
    Tried this recipe?Let us know how it was!

  • Moong Dal Dosa

    Moong Dal Dosa

    Moong Dal Dosa

    Moong Dal Dosa, Cheela

    Moong Dal Dosa, also known as “cheela” or “puda, is a thin, crisp pancake made from any one of a variety of batters. Moong dal dosa is a convenient substitute, quick & easy to prepare than the traditional dosa. Traditional dosas are made with fermented urad dal and rice.
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    Prep Time 20 minutes
    Cook Time 20 minutes
    soaking dal 4 hours
    Total Time 40 minutes
    Course Main Course
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 1 cup washed moong dal
    • 1 chopped green chili
    • 1/4 inch piece of ginger chopped
    • 1/2 tsp cumin seeds
    • 1/2 tsp salt
    • 6 tbsp oil

    Instructions
     

    • Wash the dal, changing the water several times until it appears clear. Soak dal in four cups of water for at least four hours.
    • Drain the water. Blend the dal with green chile and ginger, adding water slowly as needed to make a smooth batter. Note: The less water, the smoother the batter.
    • Mix the salt and cumin seeds into the batter. Add water as needed. The total water added will be about ½ cup, just enough to achieve the consistency of pancake batter.
    • Place a non-stick- skillet over medium-high heat. Test by sprinkling a few drops of water on it. The water should sizzle right away.
    • Pour ½ cup of the batter mixture into the skillet and spread evenly with the back of a spoon. Starting from the center, spiral outward until evenly spread, about seven inches in diameter.
    • When the batter begins to dry, gently spread one teaspoon of oil over it. Wait about 30 seconds, then flip the puda using a flat spatula.
    • Press the dosa lightly with the spatula all around to assure even cooking, turning them two to three times. Dosa should be crisp and golden brown on both sides.Repeat for the remaining dosas.

    Notes

    Serving suggestion:  Serve dosa folded with Aloo Masala For Dosa or  Jeera Aloo you can fold with your favorite cheese. You can also serve with Samber  or with yogurt.
    Tried this recipe?Let us know how it was!

    Learn How To Make Moong Dal Dosa With Moong Dal – Manjula’s Kitchen 

    Dosa is a popular south indian delicacy which looks like a crepe. It’s like a crisp and thin pancake made of rice and urad dal batter. Traditionally Dosa is served with sambar, aloo masala and coconut chutney. It is an Indian crepe made usually through rice batter, but here we have experimented and made many alternative dosa such as Oat Dosa, Besan Dosa, Rava Dosa, Sorghum Dosa, whole wheat dosa. This preparation is using moong dal and is a bread based gluten free breakfast recipe that is vegan. The preparation entails skillfully combining pan techniques and manual dexterity to achieve the perfect bread cooked on non-stick skillets.

    Preparing Moong Dal:

    Embarking on the enticing journey of crafting moong dal dosa, initiate by meticulously washing the moong dal, repeating the water-changing ritual to ensure absolute clarity. Immerse the dal in four cups of water, allowing it to soak for a minimum of four hours, cultivating a soft and pliable texture essential for the success of this revered moong dal dosa recipe. The thorough soaking not only aids in the dosa’s consistency but also serves as a testament to the meticulousness ingrained in the recipes of moong dal dosa.

    Blending Moong Dal Batter: 

    Upon draining the soaked moong dal, transition to the blending phase, where precision is key. Combine the dal with green chile and ginger, gradually introducing water to achieve a seamlessly smooth batter. Be mindful that the proportion of water directly impacts the final texture, a crucial detail in the nuanced art of dosa recipe with moong dal. This harmonious blending process transforms the moong dal into a versatile canvas, ready to absorb the flavours and nuances that define this iconic dish.

    Seasoning the Batter: 

    Elevate the moong dal batter to a symphony of flavours by introducing salt and cumin seeds. Adjust the water content with care, ensuring the batter attains the consistency reminiscent of pancake batter, a vital characteristic in the sought-after recipes of moong dal dosa. This seasoning process not only imparts depth to the batter but also plays a pivotal role in shaping the distinct taste profile that defines moong dal dosa recipe.

    Heating the Skillet: 

    Transitioning to the cooking phase, heat a non-stick skillet over medium-high heat, a critical step in the dosa-making process. The sizzle of water droplets confirms the skillet’s readiness, setting the stage for the dosa’s journey from batter to a crisp delicacy. This well-calibrated heat not only ensures the dosa’s optimum texture but also encapsulates the essence of precision embedded in the moong dal dosa recipe.

    Pouring and Spreading the Batter: 

    With the skillet primed, gracefully pour ½ cup of the moong dal batter onto the heated surface. Employing the back of a spoon, skillfully spread the batter in a spiral motion, originating from the centre and expanding to a symmetrical seven-inch diameter. This meticulous spreading ritual is not merely a technicality but an artful dance that defines the visual appeal and thickness of the moong dal dosa, showcasing the intricacies of dosa recipe with moong dal.

    Cooking and Flipping the Dosa:

    As the batter begins to dry, introduce a teaspoon of oil, spreading it delicately over the dosa’s surface. After a brief interlude, execute a precise flip using a flat spatula, revealing the golden-brown underside. Gently press the dosa to ensure uniform cooking, turning it two to three times. This vigilant cooking process guarantees a crisp finish and a tantalising aroma, embodying the essence of moong dal dosa recipe.

    Repeating the Dosa-Making Ritual: 

    The final act involves replicating the dosa-making ritual for the remaining batter, ensuring a consistent outcome. Reiterate the process of pouring, spreading, cooking, and flipping until each moong dal dosa mirrors the perfection achieved in the initial creation. This dedicated repetition encapsulates the spirit of tradition and craftsmanship ingrained in the recipes of moong dal dosa, culminating in a batch of savoury, golden delights awaiting appreciation in all their flavorful glory.