

Anjal Masala Fry with Neer Dosa
Crispy, perfectly spiced Anjal Masala Fry with light Neer Dosa - a protein-packed, quick dinner.
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Delicate Idiyappam with creamy, aromatic Kerala Fish Moilee. A gut-friendly, soul-satisfying meal to cherish.

Delicate, thread-like steamed rice noodles from South India. Idiyappam, also known as string hoppers, is a light and healthy breakfast that pairs wonderfully with sweet coconut milk or savory curries.
Serving size: 1 serving
Soak and Grind the Rice: Wash the raw rice thoroughly in running water 3-4 times, or until the water runs clear. Soak the rice in ample fresh water for at least 4 hours, or overnight. Drain the water completely. Add the soaked rice to a high-speed blender or wet grinder. Add about 1 cup of fresh water and grind to a very smooth, fine batter. Add more water in small increments as needed to get a smooth, flowing consistency, similar to dosa batter.
Cook the Dough: Pour the ground batter into a heavy-bottomed non-stick pan. Add the salt and sesame oil to the batter and mix well. Place the pan on medium-low heat. Stir continuously to prevent lumps from forming. The batter will start to thicken. Keep stirring and cooking for about 8-10 minutes until it comes together as a single, non-sticky, soft dough ball.
Prepare and Press the Dough: Transfer the hot dough to a large bowl or plate. Let it cool for 3-4 minutes until it's warm enough to handle. While it's still warm, grease your hands with a little oil and knead the dough for 1-2 minutes until it's smooth and pliable. Grease your idiyappam press (sevai maker) and the idli plates or steamer trays. Take a portion of the warm dough and fill the press. Press the dough onto the greased plates in a circular motion to form noodle nests.

A classic Kerala delicacy, this fish moilee features tender fish steaks simmered in a fragrant, creamy coconut milk gravy. Delicately spiced with turmeric, ginger, and green chilies, it's a comforting and soul-soothing dish best served with appam or steamed rice.
Serving size: 1 serving


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Delicate Idiyappam with creamy, aromatic Kerala Fish Moilee. A gut-friendly, soul-satisfying meal to cherish.
This udupi dish is perfect for lunch. With 798.66 calories and 34.95g of protein per serving, it's a nutritious choice for your meal plan.
Steam the Idiyappam: Boil water in a steamer or idli cooker. Place the plates with the pressed idiyappam inside the steamer. Cover and steam on medium-high heat for 8-10 minutes. The idiyappam is cooked when it looks firm and is no longer sticky to the touch. Turn off the heat and let it rest for 2 minutes before opening the lid. Gently remove the idiyappam from the plates and serve hot.
Marinate the Fish
Shallow Fry the Fish
Prepare the Tempering (Tadka)
Sauté Aromatics
Build the Gravy
Cook the Fish in the Gravy
Finish with Thick Coconut Milk
Rest and Serve