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Fluffy Idli with spicy Milagai Podi & protein-packed Vada Curry – a gut-friendly, soul-satisfying breakfast.

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 flavorful and spicy South Indian condiment made from roasted lentils, sesame seeds, and red chilies. This 'gunpowder' is perfect for sprinkling over idlis and dosas, especially when mixed with ghee or sesame oil.
Serving size: 1 tbsp

A classic Chennai breakfast side dish where soft, steamed lentil cakes are simmered in a fragrant, spicy tomato-coconut gravy. Perfect with idli, dosa, or idiyappam.




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Melt-in-mouth, perfectly spiced Chettinad mutton curry with flaky parotta. An energy-giving, soul-satisfying treat!
Fluffy Idli with spicy Milagai Podi & protein-packed Vada Curry – a gut-friendly, soul-satisfying breakfast.
This chettinad dish is perfect for breakfast. With 508.82 calories and 18.66g of protein per serving, it's a high-fiber 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)
Roast the Lentils
Roast Spices and Aromatics
Cool the Mixture Completely
Serving size: 1 cup
Soak and Grind Lentils for Vada
Steam the Vadas
Grind the Podi
Cool and Store
Prepare the Gravy Base
Cook the Masala
Simmer and Finish the Curry