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Pesarattu Recipe: Easy Andhra Green Gram Dosa for a Healthy Breakfast

Pesarattu Recipe: Easy Andhra Green Gram Dosa for a Healthy Breakfast Pesarattu Recipe is an Andhra Pradesh specialty - a savoury, protein-rich crepe made from whole green gram (moong dal), typically served with upma stuffed inside or ginger chutney on the side. Unlike regular dosa, it needs no fermentation, making it a quick, high-protein breakfast option. Pesarattu at a Glance Cuisine Andhra Country India Meal Breakfast Course Main / Breakfast Food Type Vegan Difficulty Medium Preparation 15 minutes Cooking 20 minutes Total time About 4.5-6.5 hours Servings 4 Suggested serving 1-2 pesarattu Pesarattu Recipe Ingredients 1 cup whole green gram (moong dal), soaked 4-6 hours; 1/4 cup rice, soaked with the dal (optional, for crispness); 1 inch ginger; 2 green chillies; a few cumin seeds; salt to taste; 1 small onion, finely chopped, for topping; oil for cooking. &n…

Curd Rice Recipe: Easy South Indian Thayir Sadam Recipe | Cooling & Comfort Food

Curd Rice Recipe: Easy South Indian Thayir Sadam Recipe | Cooling & Comfort Food Curd Rice Recipe is a cooling South Indian dish made by mixing soft cooked rice with fresh curd and a light tempering of mustard seeds and curry leaves. Traditionally served to end a meal, it's soothing, easy to digest, and a common comfort food across South Indian households. Curd Rice at a Glance Cuisine South Indian Country India Meal Lunch Course Main / Side Food Type Vegetarian Difficulty Easy Preparation 10 minutes Cooking 15 minutes Total time About 25 minutes Servings 4 Suggested serving 1 cup Curd Rice Recipe Ingredients 1 cup rice, cooked soft; 1.5 cups thick curd; 1/4 cup milk (optional); 1/2 tsp mustard seeds; 1 tsp urad dal; a few curry leaves; 1 green chilli, chopped; 1 tsp grated ginger; a pinch of hing; salt to taste; 1 tbsp oil; pomegranate seed…

Pongal Recipe: 7 Proven Tips for Authentic South Indian Breakfast

Pongal Recipe: 7 Proven Tips for Authentic South Indian Breakfast Pongal Recipe is a Tamil Nadu comfort dish made by slow-cooking rice and moong dal together until soft and mushy, then finished with a fragrant tempering of pepper, cumin and ghee-roasted cashews. Its name means 'to boil over,' and it's a beloved breakfast across South India. Pongal at a Glance Cuisine South Indian Country India Meal Breakfast Course Main / Breakfast Food Type Vegetarian Difficulty Easy Preparation 10 minutes Cooking 25 minutes Total time About 35 minutes Servings 4 Suggested serving 1 cup Pongal Recipe Ingredients 1/2 cup rice; 1/2 cup split moong dal; 4 cups water; 1 tsp whole black pepper, crushed; 1 tsp cumin seeds; 1 inch ginger, grated; a few curry leaves; a pinch of hing; 10-12 cashews; 3 tbsp ghee; salt to taste. How to Make Pongal Dry roast the moong…

Neer Dosa Recipe: Soft & Thin Karnataka Rice Dosa iiQ8 Best

Neer Dosa Recipe: Soft & Thin Karnataka Rice Dosa Neer Dosa Recipe is a delicate, paper-thin rice crepe from coastal Karnataka, made from a thin, watery rice batter with no fermentation needed. Its name literally means 'water dosa' in Kannada, referring to the batter's runny consistency. Neer Dosa at a Glance Cuisine Karnataka Country India Meal Breakfast Course Main / Breakfast Food Type Vegan Difficulty Medium Preparation 10 minutes Cooking 20 minutes Total time About 4-4.5 hours Servings 4 Suggested serving 3 dosas Neer Dosa Recipe Ingredients 1.5 cups raw rice, soaked 3-4 hours; salt to taste; water as needed (for a thin, watery batter); oil for cooking. How to Make Neer Dosa Drain the soaked rice and grind with water into a completely smooth batter. Thin the batter further with water until it reaches a watery, milk-like consistency, much t…

Adai Recipe: 7 Proven Tips for Crispy South Indian Lentil Dosa

Adai Recipe: 7 Proven Tips for Crispy South Indian Lentil Dosa Adai Recipe is a Tamil Nadu tiffin dish made from a coarsely ground batter of rice and mixed lentils, giving it a hearty, protein-rich profile compared to a plain dosa. No fermentation is needed, making it a reliable, filling breakfast any day of the week. Adai at a Glance Cuisine South Indian Country India Meal Breakfast Course Main / Breakfast Food Type Vegan Difficulty Medium Preparation 15 minutes Cooking 25 minutes Total time About 4.5-6.5 hours Servings 4 Suggested serving 2 adais Adai Ingredients 1/2 cup rice; 1/4 cup toor dal; 1/4 cup chana dal; 1/4 cup urad dal; 2 tbsp moong dal; 2-3 dried red chillies; a pinch of hing; 1 small onion, finely chopped; a few curry leaves, chopped; 2 tbsp coriander leaves, chopped; salt to taste; oil for cooking. Chettinad Chicken Recipe: …

Chettinad Chicken Recipe: Spicy South Indian Tamil Nadu Chicken Curry iiQ8

Chettinad Chicken Recipe: Spicy South Indian Tamil Nadu Chicken Curry Chettinad Chicken Recipe is a robustly spiced Tamil Nadu curry named after the Chettinad region, known for its bold use of whole roasted spices. The deep, layered heat and aroma make it one of South India's most distinctive non-vegetarian dishes. Chettinad Chicken at a Glance Cuisine Tamil Nadu (Chettinad) Country India Meal Dinner Course Main / Curry Food Type Non-Vegetarian Difficulty Medium Preparation 20 minutes Cooking 35 minutes Total time About 55 minutes Servings 4 Suggested serving 2 pieces with gravy Chettinad Chicken RecipeIngredients 600g chicken, curry cut pieces; 2 onions, finely chopped; 2 tomatoes, chopped; 1 tbsp ginger-garlic paste; a few curry leaves; 2 tbsp coconut, grated. For Chettinad masala: 1 tbsp coriander seeds; 1 tsp fennel seeds; 4-5 dried red chillies; 1/2 tsp bla…

Ragi Dosa

Ragi Dosa is a thin, crisp South Indian crepe made from finger millet flour, needing no fermentation. Naturally rich in calcium and fibre, it's a popular nutritious breakfast choice, especially for those looking to include more millets in their diet.

Ragi Dosa at a Glance CuisineSouth Indian CountryIndia MealBreakfast CourseMain / Breakfast Food TypeVegan DifficultyEasy Preparation10 minutes Cooking20 minutes Total timeAbout 45 minutes Servings4 Suggested serving2 dosas Ragi Dosa Ingredients 1 cup ragi (finger millet) flour; 1/4 cup rice flour; 2 tbsp curd (optional); 1 small onion, finely chopped; 1 green chilli, chopped; 1/2 inch ginger, grated; a few curry leaves, chopped; a pinch of cumin seeds; salt to taste; water as needed; oil for cooking. How to Make Ragi Dosa Whisk ragi flour, rice flour and curd (if using) with water into a thin, watery batter, similar to neer dosa consistency. Rest the batter for 15 minutes. Stir in onion, green chilli, ginger, c…

Set Dosa

Set Dosa is a soft, thick, spongy Karnataka-style dosa, traditionally served in a 'set' of three alongside a coconut-based vegetable kurma. Unlike the crisp, thin classic dosa, its fluffy texture makes it a comforting breakfast favourite.

Set Dosa at a Glance CuisineKarnataka CountryIndia MealBreakfast CourseMain / Breakfast Food TypeVegetarian DifficultyMedium Preparation15 minutes Cooking25 minutes Total timeAbout 9-13 hours Servings4 Suggested serving3 dosas (a 'set') Set Dosa Ingredients 2 cups dosa rice; 1/2 cup urad dal; 1/4 cup poha (flattened rice); 1/4 tsp fenugreek seeds; salt to taste; water as needed; oil for cooking. How to Make Set Dosa Soak dosa rice, urad dal and fenugreek seeds together for 4-6 hours; soak poha separately for 20-30 minutes just before grinding. Grind everything together into a smooth, slightly thick batter, thicker than regular dosa batter. Ferment in a warm place for 8-12 hours until well risen and bubbly. Ad…

Idiyappam

Idiyappam, also known as string hoppers, is a delicate Kerala breakfast made by steaming thin rice-flour noodle strands into a soft, lacy disc. Light and neutral in flavour, it pairs beautifully with coconut milk, stew or curry.

Idiyappam at a Glance CuisineKerala CountryIndia MealBreakfast CourseMain / Breakfast Food TypeVegan DifficultyMedium Preparation15 minutes Cooking20 minutes Total timeAbout 35 minutes Servings4 Suggested serving3 idiyappams Idiyappam Ingredients 2 cups rice flour (idiyappam/string hopper flour); 2 cups water; 1/2 tsp salt; 1 tsp oil. How to Make Idiyappam Bring water, salt and oil to a boil. Turn off the heat, add rice flour gradually, stirring continuously to form a smooth, lump-free dough. Cover and let rest for 2-3 minutes, then knead briefly while still warm into a soft, pliable dough. Fill an idiyappam press with the warm dough. Press the dough directly into greased idli plates or a steaming tray in a circular, layered pattern of th…

Puttu

Puttu is a Kerala breakfast staple made by steaming layers of coarse rice flour and grated coconut in a cylindrical mould. Its crumbly, mildly sweet texture pairs perfectly with a savoury kadala (black chickpea) curry or ripe bananas.

Puttu at a Glance CuisineKerala CountryIndia MealBreakfast CourseMain / Breakfast Food TypeVegan DifficultyMedium Preparation15 minutes Cooking20 minutes Total timeAbout 45 minutes Servings4 Suggested serving1 puttu Puttu Ingredients 2 cups puttu podi (coarse rice flour); 1 cup grated fresh coconut; 1 tsp salt; water as needed. How to Make Puttu Mix the rice flour with salt; sprinkle water gradually while mixing with your fingers until the flour reaches a coarse, slightly moist, crumbly texture that holds together when pressed. Cover and rest for 10 minutes. Fluff the mixture again with your fingers to break up any lumps. In a puttu maker, layer a portion of grated coconut at the bottom, followed by a layer of the rice flour mixture…

Murukku

Murukku is a crunchy, spiral-shaped South Indian snack made from a rice flour and urad dal dough, pressed into shapes and deep-fried until crisp. A festival staple, especially during Diwali, it also keeps well for weeks as an everyday tea-time snack.

Murukku at a Glance CuisineSouth Indian CountryIndia MealSnack CourseSnack / Festival Snack Food TypeVegan DifficultyMedium Preparation20 minutes Cooking30 minutes Total timeAbout 50 minutes Servings6 Suggested serving4-5 pieces Murukku Ingredients 2 cups rice flour; 1/2 cup urad dal flour; 2 tbsp butter or oil; 1 tsp cumin seeds; 1 tsp sesame seeds; a pinch of hing; salt to taste; water as needed; oil for deep frying. How to Make Murukku Mix rice flour and urad dal flour with butter, cumin seeds, sesame seeds, hing and salt. Add water gradually and knead into a smooth, soft, pliable dough, similar to chapati dough consistency. Fill a murukku press with a portion of the dough. Heat oil for deep frying on medium heat.…

Mysore Bonda

Mysore Bonda is a soft, fluffy South Indian snack made from a lightly fermented flour-and-curd batter, deep-fried into golden balls. With a mildly tangy flavour from the resting batter, it's a favourite tea-time treat, especially in Karnataka.

Mysore Bonda at a Glance CuisineSouth Indian (Karnataka) CountryIndia MealSnack CourseSnack Food TypeVegetarian DifficultyMedium Preparation15 minutes Cooking20 minutes Total timeAbout 2 hours 35 minutes Servings4 Suggested serving4 bondas Mysore Bonda Ingredients 1 cup all-purpose flour; 1/2 cup curd; 1/4 tsp baking soda; 1 small onion, finely chopped; 1 green chilli, chopped; 1/2 inch ginger, grated; a few curry leaves, chopped; 2 tbsp coriander leaves, chopped; a pinch of hing; salt to taste; oil for deep frying. How to Make Mysore Bonda Whisk all-purpose flour with curd and a little water into a thick, smooth batter, similar to a thick pancake batter. Rest the batter for about 2 hours at room temperature to slightl…

Rava Dosa

Rava Dosa is a crispy, lacy South Indian crepe made from a thin, instant semolina batter, needing no fermentation. Its delicate, holey texture and quick preparation make it a popular choice for a fuss-free weekday breakfast.

Rava Dosa at a Glance CuisineSouth Indian CountryIndia MealBreakfast CourseMain / Breakfast Food TypeVegetarian DifficultyMedium Preparation10 minutes Cooking20 minutes Total timeAbout 50 minutes Servings4 Suggested serving2 dosas Rava Dosa Ingredients 1 cup rava (semolina); 1/2 cup rice flour; 2 tbsp all-purpose flour; 1/2 cup curd; 1 small onion, finely chopped; 1 green chilli, chopped; 1/2 inch ginger, grated; a few curry leaves, chopped; 1/4 tsp cumin seeds; a few crushed black peppercorns; salt to taste; water as needed; oil for cooking. How to Make Rava Dosa Whisk rava, rice flour, all-purpose flour and curd with water into a very thin, watery batter, similar to neer dosa consistency. Rest the batter for 20 minutes to let the rava absor…

Rava Kesari

Rava Kesari is a quick South Indian sweet made by cooking roasted semolina in sugar syrup until glossy and fragrant with cardamom and saffron. Ready in under 30 minutes, it's a popular festive treat and a common temple prasadam across South India.

Rava Kesari at a Glance CuisineSouth Indian CountryIndia MealDessert CourseDessert / Festival Sweet Food TypeVegetarian DifficultyEasy Preparation5 minutes Cooking20 minutes Total timeAbout 25 minutes Servings4 Suggested serving1/2 cup Rava Kesari Ingredients 1 cup rava (semolina); 1 cup sugar; 2.5 cups water; 1/4 cup ghee; a few saffron strands or a pinch of orange food colour (optional); 1/2 tsp cardamom powder; 2 tbsp cashews and raisins. How to Make Rava Kesari Heat 1 tbsp ghee in a pan; fry cashews and raisins until golden, then set aside. In the same pan, add rava and roast on low-medium heat, stirring continuously, until lightly golden and aromatic. In a separate pot, bring water to a boil with saffron or fo…

Thattai

Thattai is a crisp, savoury Tamil Nadu rice cracker made from rice flour, roasted chana dal and peanuts, deep-fried into thin, flat discs. A festival staple, especially for Krishna Jayanthi and Diwali, it also keeps well for weeks as an everyday snack.

Thattai at a Glance CuisineSouth Indian CountryIndia MealSnack CourseSnack / Festival Snack Food TypeVegan DifficultyMedium Preparation20 minutes Cooking25 minutes Total timeAbout 45 minutes Servings6 Suggested serving4-5 pieces Thattai Ingredients 2 cups rice flour; 1/4 cup roasted chana dal; 2 tbsp peanuts, roughly crushed; 1 tsp white sesame seeds; 1/4 tsp hing; 1/2 tsp red chilli powder; 2 tbsp butter or oil; salt to taste; water as needed; oil for deep frying. How to Make Thattai Mix rice flour with roasted chana dal, crushed peanuts, sesame seeds, hing, red chilli powder, butter and salt. Add water gradually and knead into a smooth, firm dough. Take small portions of dough and flatten between your palms or on…

Kanchipuram Idli

Kanchipuram Idli is a spiced, robust idli originating from temple kitchens in Kanchipuram, Tamil Nadu, made by folding pepper, cumin, ginger and cashews into fermented idli batter. Flavourful enough to enjoy on its own, it's a distinctive twist on the classic South Indian idli. Kanchipuram Idli at a Glance Cuisine South Indian Country India Meal Breakfast Course Main / Breakfast Food Type Vegetarian Difficulty Medium Preparation 15 minutes Cooking 25 minutes Total time About 9-13 hours Servings 4 Suggested serving 3 idlis Kanchipuram Idli Ingredients 2 cups idli rice; 1/2 cup urad dal; 1/4 tsp fenugreek seeds; salt to taste; 1 tsp black peppercorns, coarsely crushed; 1 tsp cumin seeds; a pinch of hing; 1 inch ginger, grated; 10-12 cashews, chopped; a few curry leaves, chopped; 2 tbsp ghee. How to Make Kanchipuram Idli Soak idli rice and urad dal (with fenugreek) separately for 4-6 hours, th…

Rasam

Rasam is a light, tangy South Indian soup made from tamarind, tomato and toor dal, finished with a fragrant tempering. Often served alongside rice or sipped on its own, it's especially valued as a comforting remedy during colds. Rasam at a Glance Cuisine South Indian Country India Meal Lunch Course Main / Soup Food Type Vegan Difficulty Easy Preparation 10 minutes Cooking 25 minutes Total time About 35 minutes Servings 4 Suggested serving 1 cup Rasam Ingredients 1/4 cup toor dal, cooked and mashed; 2 tomatoes, chopped; a small lemon-sized ball of tamarind, soaked; 2 tbsp rasam powder; 1/4 tsp turmeric; a pinch of hing; salt to taste; 3 cups water. For tempering: 1 tbsp ghee; 1 tsp mustard seeds; 1 tsp cumin seeds; a few curry leaves; 1 dried red chilli; coriander leaves to garnish. How to Make Rasam Extract tamarind pulp from the soaked tamarind. In a pot, combine tomato, tamarind pulp, …

Chicken 65 Recipe – Crispy South Indian Spicy Chicken Starter iiQ8 Best

Chicken 65 Recipe - Crispy South Indian Spicy Chicken Starter Chicken 65 Recipe is a fiery, deep-fried South Indian starter, coated in a spiced batter and tossed with curry leaves, garlic and green chilli. Originating in Chennai, its punchy heat and crisp texture have made it a nationwide restaurant favourite. Chicken 65 at a Glance Cuisine South Indian (Tamil Nadu) Country India Meal Snack Course Snack / Starter Food Type Non-Vegetarian Difficulty Medium Preparation 20 minutes Cooking 20 minutes Total time About 70 minutes Servings 4 Suggested serving 6-8 pieces Chicken 65 Recipe Ingredients 500g boneless chicken, cubed; 1 tbsp ginger-garlic paste; 1 tbsp curd; 1 tsp red chilli powder; 1/2 tsp turmeric; 1 tsp black pepper, crushed; 2 tbsp cornflour; 1 tbsp all-purpose flour; 1 egg; salt to taste; oil for deep frying. For tempering: 1 tbsp oil; a f…

Uttapam Recipe – Easy South Indian Vegetable Uttapam with Dosa Batter

Uttapam Recipe – Easy South Indian Vegetable Uttapam with Dosa Batter Uttapam Recipe is a thick, savoury South Indian pancake made from the same fermented rice-and-lentil batter as dosa, topped with onions, tomatoes and green chillies before cooking. Its soft, spongy texture makes it a comforting alternative to crispy dosa. Uttapam at a Glance Cuisine South Indian Country India Meal Breakfast Course Main / Breakfast Food Type Vegetarian Difficulty Medium Preparation 15 minutes Cooking 20 minutes Total time About 9-13 hours Servings 4 Suggested serving 1 uttapam Uttapam Recipe Ingredients 2 cups dosa/idli batter (fermented); 1 small onion, finely chopped; 1 small tomato, finely chopped; 1 green chilli, chopped; 2 tbsp coriander leaves, chopped; salt to taste; oil for cooking. How to Make Uttapam Ensure the batter is well fermented and of a slightly thick…

Semiya Upma Recipe: Easy South Indian Vermicelli Upma iiQ8 Best Cooking

Semiya Upma Recipe: Easy South Indian Vermicelli Upma Semiya Upma Recipe is a quick South Indian breakfast made from roasted vermicelli, tempered with mustard seeds, curry leaves and vegetables. It's light, fast to cook, and a favourite for busy weekday mornings and kids' tiffin boxes alike. Semiya Upma at a Glance Cuisine South Indian Country India Meal Breakfast Course Main / Breakfast Food Type Vegetarian Difficulty Easy Preparation 10 minutes Cooking 15 minutes Total time About 25 minutes Servings 3 Suggested serving 1 cup Semiya Upma Recipe Ingredients 1.5 cups vermicelli (semiya), roasted; 1 small onion, chopped; 1 green chilli, chopped; 1/2 tsp mustard seeds; 1 tsp urad dal; a few curry leaves; 1/4 cup mixed vegetables (carrot, peas); 2.5 cups water; salt to taste; 1 tbsp oil; 2 tbsp coriander leaves, chopped. How to Make Semiya Upma…

Bisibelebath Recipe: Easy Karnataka Bisi Bele Bath | iiQ8 Best Cooking

Bisibelebath Recipe: Easy Karnataka Bisi Bele Bath | South Indian One-Pot Rice & Dal Bisibelebath Recipe is a Karnataka one-pot dish combining rice, lentils, mixed vegetables and a distinctive spice blend into a thick, comforting meal. Its name literally means 'hot lentil rice' in Kannada, and it's a staple for lunch across South Indian households. Bisibelebath at a Glance Cuisine Karnataka Country India Meal Lunch Course Main Food Type Vegetarian Difficulty Medium Preparation 20 minutes Cooking 35 minutes Total time About 55 minutes Servings 4 Suggested serving 1.5 cups Bisibelebath Recipe Ingredients 1 cup rice; 1/2 cup toor dal; 1.5 cups mixed vegetables (carrot, beans, drumstick, peas); 2-3 tbsp bisibelebath masala powder; a small lemon-sized ball of tamarind, soaked; 1/4 tsp turmeric; salt to taste; a handful of roasted peanuts or cashews (optional…