

Anjal Masala Fry with Neer Dosa
Crispy, perfectly spiced Anjal Masala Fry with light Neer Dosa - a protein-packed, quick dinner.
Loading...
Homestyle Akki Rotti with aromatic red chilli chutney – an energy-giving, soul-satisfying start to your day!

A savory, gluten-free flatbread from Karnataka made with rice flour, fresh dill, and onions. These soft yet crispy rotis are perfect for a wholesome breakfast or light lunch, often served with coconut chutney.
Serving size: 2 rotis

A fiery and tangy South Indian condiment made with dried red chilies, garlic, and tamarind. This versatile chutney adds a spicy kick to idli, dosa, and rice dishes, and comes together in just 20 minutes.


Crispy, perfectly spiced Anjal Masala Fry with light Neer Dosa - a protein-packed, quick dinner.


Tangy, aromatic Prawn Pulimunchi with fluffy rice - a protein-packed, soul-satisfying meal!


Tangy, aromatic Chicken Pulimunchi with light Neer Dosa - a protein-packed, quick-to-make dinner.


Aromatic Chicken Ghee Roast with soft Pundi - a perfectly spiced, homestyle comfort food delight.


Perfectly spiced Prawn Sukka with tangy rasam & rice - a protein-packed, gut-friendly comfort meal!


Aromatic Mutton Gassi with soft Neer Dosa - a perfectly spiced, soul-satisfying dinner.
Homestyle Akki Rotti with aromatic red chilli chutney – an energy-giving, soul-satisfying start to your day!
This udupi dish is perfect for snack. With 493.46 calories and 7.86g of protein per serving, it's a low-phosphorus option for your meal plan.
Prepare the Dough (5-7 minutes)
Shape the Rotis (10 minutes)
Cook the Rotis (15-20 minutes)
Serve Immediately
Serving size: 2 tablespoon
Prepare the chilies: Remove the stems from the dry red chilies. Place them in a bowl and pour 1/2 cup of hot water over them. Let them soak for 15-20 minutes to soften completely.
Sauté the aromatics: Heat 1 tablespoon of sesame oil in a pan over medium heat. Add the garlic cloves and sauté for 30 seconds until fragrant. Add the chopped onion and cook for 4-5 minutes until it becomes soft and translucent, but not browned. Turn off the heat and let the mixture cool down to room temperature.
Grind the chutney: Drain the soaked red chilies, reserving the soaking water. In a blender or grinder jar, combine the soaked chilies, the cooled onion-garlic mixture, tamarind paste, jaggery, and salt.
Blend to a smooth paste: Add 2-3 tablespoons of the reserved chili-soaking water and grind to a thick paste. Add more water, one tablespoon at a time, only as needed to achieve your desired consistency. Scrape down the sides of the jar as needed.
Prepare the tempering (tadka): Heat the remaining 1 tablespoon of sesame oil in a small tadka pan over medium heat. The oil is ready when a mustard seed dropped in sizzles immediately.
Combine and serve: Immediately pour the hot tempering over the ground chutney and mix well. Let the chutney rest for at least 10 minutes for the flavors to meld. Serve with idli, dosa, uttapam, or plain rice.