

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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Quick-to-make semiya upma with tangy tomato chutney and a protein-packed poached egg – light & energy-giving!

A delightful and quick South Indian breakfast made from vermicelli noodles and tempered spices. This savory dish, packed with colorful vegetables, comes together in under 30 minutes, making it perfect for busy mornings.
Serving size: 1 serving

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: 1 serving

Master the art of the perfectly poached egg with this foolproof guide. Achieve firm, delicate whites and a luxuriously runny yolk every time. This simple technique, enhanced with a splash of vinegar, creates a beautiful, classic egg ideal for topping toast, salads, or creating the perfect Eggs Benedict.
Serving size: 1 serving


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Quick-to-make semiya upma with tangy tomato chutney and a protein-packed poached egg – light & energy-giving!
This udupi dish is perfect for lunch. With 529.02 calories and 20.46g of protein per serving, it's a nutritious choice for your meal plan.
Roast the Vermicelli: If using un-roasted vermicelli, heat a wide, heavy-bottomed pan over low-medium heat. Add the vermicelli and dry roast, stirring continuously for 4-5 minutes until it turns a light golden brown and becomes aromatic. Transfer to a plate and set aside. Skip this step if using pre-roasted vermicelli.
Prepare the Tempering (Tadka): In the same pan, heat ghee over medium heat. Once hot, add mustard seeds and allow them to splutter. Immediately add urad dal, chana dal, and optional cashews. Sauté for about 1 minute until the dals turn golden. Add hing and curry leaves, and sauté for another 20 seconds until fragrant.
Sauté Aromatics and Vegetables: Add the finely chopped onion, slit green chilies, and grated ginger. Sauté for 2-3 minutes until the onions become soft and translucent. Add the chopped carrot, green peas, green beans, turmeric powder, and salt. Stir well and cook for 3-4 minutes until the vegetables are slightly tender but still have a slight crunch.
Boil Water: Pour 3.5 cups of hot water into the pan and add the optional sugar. Stir well and bring the water to a rolling boil over high heat.
Cook the Upma: Reduce the heat to low. Slowly add the roasted vermicelli to the boiling water while stirring continuously with your other hand to prevent lumps. Mix until well combined.
Simmer and Rest: Cover the pan with a tight-fitting lid and cook on low heat for 5-7 minutes, or until all the water is absorbed and the vermicelli is cooked through. Turn off the heat and let it rest, covered, for another 5 minutes. This step is crucial for a fluffy, non-sticky texture.
Garnish and Serve: Open the lid and gently fluff the upma with a fork to separate the strands. Stir in the fresh lemon juice and garnish with finely chopped coriander leaves. Serve hot on its own or with coconut chutney or pickle.
Sauté Dals and Aromatics
Cook the Tomatoes
Cool and Grind the Mixture
Prepare the poaching liquid. Fill a medium saucepan or pot with 3-4 inches of water. Add the white vinegar and 0.5 tsp of salt. Bring the water to a gentle simmer over medium heat, which should take about 4-5 minutes. Look for small, consistent bubbles rising from the bottom; the water should not be at a rolling boil.
Strain the egg. For a perfectly shaped egg, crack one egg into a fine-mesh sieve set over a small bowl. Let the thin, watery part of the egg white drain away for 30-60 seconds. This crucial step removes excess liquid, preventing wispy whites. Gently transfer the strained egg into a small ramekin.
Create a vortex and add the egg. Using a spoon, stir the simmering water to create a gentle whirlpool. Carefully and slowly slide the egg from the ramekin into the center of the vortex. This motion helps the egg white wrap around the yolk for a neat, spherical shape.
Poach the egg. Cook the egg undisturbed, adjusting the heat as needed to maintain a gentle simmer. For a very runny yolk and set whites, cook for exactly 3 minutes. For a slightly firmer, jammy yolk, cook for 4 minutes.
Remove and drain. Using a slotted spoon, carefully lift the poached egg out of the water. You can trim any wispy edges with the side of the spoon for a cleaner look. Gently blot the bottom of the spoon on a paper towel to remove excess water before plating.
Serve and repeat. Season the poached egg immediately with a pinch of salt and freshly ground black pepper. Serve as desired. Repeat the process with the remaining eggs, ensuring the water returns to a simmer and creating a new vortex for each one.
Prepare the Tempering (Tadka)
Combine and Serve