

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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Iron-boosting Sabsige Soppu Palya with soft chapatis. Comfort food that's also super healthy!

A simple and aromatic Karnataka-style stir-fry made with fresh dill leaves, lentils, and coconut. This healthy side dish comes together quickly and pairs perfectly with rice and sambar.
Serving size: 1 cup

A staple in Indian households, these soft and thin whole wheat flatbreads are perfect for scooping up curries and dals. Made with just a few simple ingredients, they puff up beautifully on the flame, a hallmark of a perfectly made chapati.
Serving size: 2 chapatis


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Iron-boosting Sabsige Soppu Palya with soft chapatis. Comfort food that's also super healthy!
This udupi dish is perfect for dinner. With 365.34000000000003 calories and 11.93g of protein per serving, it's a high-fiber, low-calorie option for your meal plan.
Cook the Dal: In a pressure cooker, combine the rinsed toor dal with 3/4 cup of water and a pinch of turmeric. Cook for 2-3 whistles until the dal is soft but still holds its shape. Once the pressure releases, lightly mash the dal and set it aside. If cooking in a pot, simmer until soft, which takes about 20-25 minutes.
Prepare the Dill: While the dal cooks, thoroughly wash the sabsige soppu (dill leaves) in a large bowl of water to remove all grit. Drain completely and chop finely. Finely chop the onion as well.
Make the Tempering (Oggarane): Heat coconut oil in a kadai or heavy-bottomed pan over medium heat. Add the mustard seeds and wait for them to splutter (about 30 seconds). Then, add the urad dal and chana dal, and sauté for 1-2 minutes until they turn light golden. Add the broken dried red chilies, curry leaves, and hing. Sauté for another 20 seconds until fragrant.
Sauté Aromatics and Dill: Add the finely chopped onion to the pan and sauté for 3-4 minutes until it becomes soft and translucent. Add the chopped dill leaves, remaining turmeric powder, and salt. Mix well. The leaves will begin to wilt.
Cook the Palya: Cover the pan and cook on low to medium-low heat for 5-7 minutes. Stir occasionally. The moisture from the leaves is usually sufficient, so there's no need to add extra water.
Combine and Finish: Uncover the pan and add the cooked toor dal, fresh grated coconut, and optional jaggery. Mix gently to combine everything. Cook uncovered for another 2-3 minutes, allowing the flavors to meld and any excess moisture to evaporate.
Final Touches: Turn off the heat and stir in the fresh lemon juice. Taste and adjust salt if needed. Serve the Sabsige Soppu Palya hot with chapati, roti, or as a side dish with rice and sambar.
Prepare the Dough
Divide and Roll the Chapatis
Cook the Chapatis
Finish and Serve