

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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Fluffy, gut-friendly idlis with tangy coconut and tomato chutneys. A light and delicious comfort food!

Soft, pillowy steamed rice cakes with a slightly tangy flavor from fermentation. This classic South Indian breakfast is naturally vegan, gluten-free, and pairs perfectly with sambar and coconut chutney. Note: Total time excludes the essential 14-20 hours of soaking and fermentation.
Serving size: 3 pieces

A creamy, savory, and slightly tangy South Indian staple. This fresh coconut chutney is the perfect accompaniment for idli, dosa, vada, and upma. Made with freshly grated coconut and aromatic spices, it's finished with a classic tempering (tadka) that elevates its flavor.
Serving size: 0.25 cup

A vibrant and tangy South Indian condiment made with ripe tomatoes, onions, and a blend of aromatic spices. This versatile chutney, with its perfect balance of sweet, sour, and spicy notes, is an essential accompaniment for idli, dosa, uttapam, and various other South Indian dishes.
Serving size: 2 tbsp


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Fluffy, gut-friendly idlis with tangy coconut and tomato chutneys. A light and delicious comfort food!
This udupi dish is perfect for dinner. With 314.05 calories and 7.5600000000000005g of protein per serving, it's a low-calorie option for your meal plan.
Soak the Rice and Dal (6-8 hours)
Grind the Batter (30-40 minutes)
Mix and Ferment the Batter (8-12 hours)
Steam the Idlis (10-12 minutes per batch)
Rest and Demold (5-7 minutes)
Grind the Chutney Base (5 minutes)
Prepare the Tempering (Tadka) (5 minutes)
Sauté Dals and Aromatics
Cook the Tomatoes
Cool and Grind the Mixture
Combine and Serve (5 minutes rest)
Prepare the Tempering (Tadka)
Combine and Serve