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Discover delicious recipes with step-by-step instructions, cooking tips, and complete nutrition information.

Showing 12 of 8392 recipes (page 644)

Thengai Paal Appam

vegetariangluten-free

Thengai Paal Appam

Soft, lacy rice pancakes with a spongy center, made with fermented rice batter and coconut milk. A classic Kerala breakfast that's light, airy, and pairs perfectly with vegetable stew or sweetened coconut milk.

Pudhina Chutney

veganvegetarian

Pudhina Chutney

A refreshing and vibrant South Indian condiment made with fresh mint leaves, coconut, and a hint of tamarind. This classic chutney is the perfect zesty accompaniment for idli, dosa, and vada.

Kambu Dosa

veganvegetarian

Kambu Dosa

A nutritious and crispy South Indian crepe made from pearl millet and lentils. This gluten-free dosa has a unique earthy flavor and is a healthy alternative to traditional rice dosas, perfect with chutney and sambar.

Ragi Idiyappam

veganvegetarian

Ragi Idiyappam

Healthy and delicious steamed noodles made from nutritious ragi flour. This gluten-free South Indian classic is soft, light, and pairs wonderfully with sweet coconut milk or a savory curry for a wholesome breakfast or dinner.

Arisi Upma

veganvegetarian

Arisi Upma

A wholesome and savory South Indian breakfast made from coarse rice rava. This traditional dish is lightly spiced and comes together quickly, perfect for a comforting morning meal.

Kavuni Arisi Idli

veganvegetarian

Kavuni Arisi Idli

Soft, fluffy steamed cakes made from nutritious Kavuni Arisi (black rice). This Chettinad specialty has a beautiful purple hue and a unique, slightly nutty flavor, perfect with spicy chutney.

Vengaya Sambar

veganvegetarian

Vengaya Sambar

A classic South Indian stew featuring tender pearl onions simmered in a tangy tamarind and lentil base. This aromatic and flavorful sambar is a perfect accompaniment for idli, dosa, or steamed rice.

Chettinad Kal Dosai

veganvegetarian

Chettinad Kal Dosai

A popular breakfast from Tamil Nadu's Chettinad region, these dosas are soft, thick, and wonderfully spongy. Their porous texture makes them perfect for soaking up spicy curries and chutneys. Note: This recipe requires 6 hours of soaking and 8-12 hours of fermentation time.

Tomato Gothsu

veganvegetarian

Tomato Gothsu

A tangy and savory South Indian tomato curry, perfect for pairing with idli, dosa, or pongal. This simple Thakkali Gothsu is quick to make and bursting with flavor from fresh tomatoes and classic tempering spices.

Mixed Paniyaram

veganvegetarian

Mixed Paniyaram

Savory, fluffy, pan-fried dumplings made from fermented rice and lentil batter, studded with finely chopped vegetables and aromatic spices. A popular South Indian breakfast or snack, perfect with coconut chutney.

Kavuni Arisi Puttu

vegetariangluten-free

Kavuni Arisi Puttu

A traditional Chettinad delicacy made from fragrant black rice, jaggery, and fresh coconut. This steamed sweet pudding has a unique chewy texture and nutty flavor, perfect for festivals and special occasions. The 8-hour soaking time is crucial for the perfect texture.

Gur ki Chai

vegetariangluten-free

Gur ki Chai

A warm, comforting Indian tea sweetened with earthy jaggery instead of sugar. Spiced with ginger and cardamom, it's the perfect cozy beverage for a chilly day, but be careful not to curdle the milk!

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