

Kerala Parotta with Kerala Chicken Roast
Flaky porotta with perfectly spiced, aromatic Chicken Roast. Pure comfort food, mom's recipe style!
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Melt-in-mouth set dosa with creamy, aromatic vegetable kurma - a kid-approved delight!

Experience the classic Karnataka breakfast with these incredibly soft and spongy dosas. Served in a stack, their porous texture is perfect for soaking up flavorful sagu and coconut chutney. A truly comforting meal that is naturally gluten-free and gut-friendly. Please note: This recipe requires 5-6 hours of soaking and 8-12 hours of fermentation.
Serving size: 1 serving
Soak Ingredients (5-6 hours)

A creamy and aromatic South Indian curry made with a medley of fresh vegetables simmered in a rich coconut and cashew gravy. This mildly spiced dish is a perfect accompaniment for chapatis, parottas, or rice.

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: 1 serving


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Melt-in-mouth set dosa with creamy, aromatic vegetable kurma - a kid-approved delight!
This kerala dish is perfect for lunch. With 928.4300000000001 calories and 23.02g of protein per serving, it's a nutritious choice for your meal plan.
Grind the Batter (20-25 minutes)
Ferment the Batter (8-12 hours)
Cook the Set Dosas (15-20 minutes)
Serve Hot
Serving size: 1 serving
Prepare vegetables and paste ingredients. Chop carrots, beans, and potatoes into small, uniform cubes. Steam or boil them until just tender, about 8-10 minutes. Drain and set aside. Soak cashew nuts and poppy seeds in 1/4 cup of warm water for 15 minutes to soften them.
Make the kurma paste. In a blender, combine the soaked cashews and poppy seeds (with their water), grated coconut, green chilies, ginger, garlic, fennel seeds, cinnamon, cloves, and cardamom. Blend to a very smooth paste, adding a few tablespoons of water if needed to help it grind.
Sauté aromatics and paste. Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the bay leaf and sauté for 20 seconds. Add the finely chopped onion and cook until soft and translucent, about 4-5 minutes. Add the chopped tomato and cook until it becomes soft and mushy, about 3-4 minutes. Add the spice powders: turmeric, red chili, and coriander powder. Sauté for 1 minute until fragrant. Pour in the ground paste and cook for 3-4 minutes, stirring continuously, until the raw smell disappears.
Simmer the curry. Add the boiled vegetables and green peas to the pan. Mix gently to coat them with the masala. Pour in 1.5 cups of water and add salt. Stir everything well. Bring the curry to a gentle boil, then reduce the heat to low. Cover the pan and simmer for 8-10 minutes, allowing the flavors to meld and the gravy to thicken.
Garnish and serve. Stir in the garam masala and chopped coriander leaves. Cook for one more minute. Turn off the heat. Let the kurma rest for a few minutes before serving hot with chapati, parotta, or steamed rice.
Grind the Chutney Base (5 minutes)
Prepare the Tempering (Tadka) (5 minutes)
Combine and Serve (5 minutes rest)