South Indian Breakfast.

Ragi Dosa:

Ragi Dosa is a nutritious dosa or crepe version made with ragi seeds or ragi flour. Ragi dosa can be prepared in a variety of ways. The ragi dosa recipe is also gluten-free.

Ingredients:

  • 1 cup ragi flour
  • ¼ cup besan
  • ⅓ to ½ cup finely chopped onions
  • ½ teaspoon finely chopped ginger 
  • ½ teaspoon chopped green chillies 
  • 8 to 10 curry leaves
  • 3 tablespoons chopped coriander leaves
  • ½ teaspoon cumin seeds
  • 1 pinch asafoetida
  • 3 tablespoons fresh grated coconut
  • ½ cup buttermilk or ¼ cup curd (yogurt) mixed in ¼ cup water
  • 1.5 cups water
  • salt as required
  • oil or ghee as required for cooking

 

Medu Vada:

Medu Vada is a South Indian lentil fritter that is crispy, fluffy, soft, and tasty. If you’re not a fan of sweet breakfasts, try this recipe for savoury spiced donuts prepared with black gramme lentils and aromatic spices. These provide a hearty, substantial, and pleasant breakfast or snack when served with Sambar and Coconut Chutney.

 

Ingredients:

  • 1 cup urad dal
  • 2.5 to 3 cups water 
  • 3 to 4 tablespoons water – for grinding or blending lentils
  • ½ teaspoon cumin seeds
  • ½ teaspoon black peppercorns whole or crushed
  • 1 tablespoon chopped curry leaves 
  • ⅓ cup finely chopped onions
  • 1 teaspoon chopped green chilies 
  • 1 teaspoon finely chopped ginger
  • 1 pinch asafoetida (hing)
  • ¼ cup chopped coconut pieces – optional
  • 2 tablespoons chopped coriander leaves 
  • ½ teaspoon salt or as required
  • oil for deep frying, as required

 

Tur Sambhar:

With this simple recipe, you can make a flavorful, substantial, and nutritious South Indian vegetable-lentil stew. Serve the sambar with South Indian snacks like idli, dosa, medu vada, and uttapam, or simply with rice for a hearty, healthy lunch.

 

Ingredients:

For tamarind pulp:-

  • 1 tablespoon tamarind
  • ⅓ cup hot water

For cooking dal:-

  • ½ cup tur dal or arhar dal 
  • ¼ teaspoon turmeric powder
  • 1.5 to 1.75 cups water

For cooking vegetables:

  • 1 to 1.5 cups chopped vegetables like okra, french beans, potatoes, small round brinjals, pumpkin
  • 1 to 2 drumsticks – scraped and chopped in 3 to 4 inches sticks.
  • 6 to 7 pearl onions
  • 1 tomato 
  • ¼ teaspoon turmeric powder 
  • ½ teaspoon kashmiri red chilli powder
  • salt as required
  • 1.5 to 2 cups water or add as required
  • 1 to 1.5 tablespoons Sambar Powder

For tempering:-

  • 2 tablespoons sesame oil 
  • ½ teaspoon mustard seeds
  • 1 to 2 dry red chillies 
  • 10 to 12 curry leaves
  • 2 pinch asafoetida (hing)
  • 5 to 6 fenugreek seeds (methi seeds) – optional

For garnish:

  • 1 tablespoon chopped coriander leaves (cilantro) – optional
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