
Loading...
Crispy Kara Paniyaram with tangy chutneys – a perfectly spiced, energy-giving breakfast that's quick to make!

Crispy on the outside and soft on the inside, these savory South Indian dumplings are a delight. Made from fermented rice and lentil batter with a flavorful tempering of onions and spices, they are perfect for a quick breakfast or evening snack.
Serving size: 6 pieces

A classic South Indian condiment made with fresh coconut, roasted lentils, and a hint of spice. This creamy, flavorful chutney is the perfect partner for idli, dosa, vada, and upma.
Serving size: 0.25 cup

A vibrant and tangy South Indian tomato chutney with a perfect balance of spicy and savory notes. This versatile condiment is a classic accompaniment for idli, dosa, and uttapam, ready in under 30 minutes.
Serving size: 0.25 cup




Perfectly spiced Chettinad Chicken Curry with soft, gut-friendly Idlis. Aromatic comfort food, mom's recipe style!


Protein-packed Eral Varuval with tangy, aromatic Lemon Rice. A quick, energy-giving meal that's bursting with flavor!


Aromatic, perfectly spiced Chettinad chicken salna with flaky parotta. Pure comfort food that's soul-satisfying!


Melt-in-mouth, perfectly spiced Chettinad mutton curry with flaky parotta. An energy-giving, soul-satisfying treat!
Crispy Kara Paniyaram with tangy chutneys – a perfectly spiced, energy-giving breakfast that's quick to make!
This chettinad dish is perfect for breakfast. With 694.5699999999999 calories and 15.129999999999999g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Tempering
Combine Batter and Tempering
Cook the Paniyaram
Serve
In a high-speed blender jar, combine the grated coconut, roasted chana dal, green chilies, ginger, tamarind paste, and salt. Add 1/4 cup of water to start.
Blend for about 30 seconds to form a coarse paste. Scrape down the sides, add another 1/4 cup of water (or more, tablespoon by tablespoon) and blend again for 1-2 minutes until the chutney is smooth and creamy. The consistency should be thick but pourable. Transfer to a serving bowl.
Prepare the tempering (tadka). Heat coconut oil in a small pan over medium heat. Once the oil is hot, add the mustard seeds and let them splutter completely, which takes about 30 seconds.
Add the urad dal to the pan and sauté for 30-45 seconds until it turns a light golden brown. Be careful not to let it burn.
Add the broken dried red chili, curry leaves, and hing. Sauté for another 15-20 seconds until the curry leaves are crisp and fragrant. Immediately turn off the heat.
Pour the hot tempering mixture directly over the ground chutney in the bowl. Mix well to combine. Serve immediately with your favorite South Indian dishes.
Sauté the Chutney Base
Cool and Grind the Mixture
Prepare the Tempering (Tadka)
Combine and Serve