"Kanchipuram idlis are slightly different from the usual idlis," says Bethica. "A tempering of mustard seeds, cumin seeds, ...

The article delves into twelve different types of idlis, highlighting their unique flavors and textures. Beyond the classic ...

Soak the dal s together for at least two hours. Blend the soaked dal s with the green chillies, ginger, jeera to a coarse ...

Combine your favourite South Indian dishes with these earthy and nutritious chutneys and elevate your idli and dosa ...

While the mainstream modak carries tradition in ever crumbly bite, kitchens are bustling with updated flavour profiles of the ...

Ganesh Chaturthi or Vinayaka Chaturthi is celebrated as Vinayaka Chavithi in Andhra Pradesh and Telangana with great devotion ...

For Karuveppilai Podi: Curry leaves, 50 gm; Chana Dal, 30 gm; Urad Dal, 30 gm ... For the dough: All-purpose flour, 2 cups; Baking powder, 1/2 teaspoon; Salt, 1/2 teaspoon; Vegetable ...

Soak and grind chana dal, urad dal, masoor dal, toor dal, and moong dal. Keep it coarse and elevate its flavours by adding black pepper powder, salt to taste turmeric powder, and red chilli powder.

or black gram (urad dal) flour, along with a combination of spices like black pepper, cumin, or chilli. Kaalan Made from yam or sweet potatoes, this is cooked in a thick yoghurt and spices like ...

The dumplings, made from urad dal (split black gram), are deep-fried until golden and then soaked in water to soften. Once softened, they are submerged in a spiced yoghurt mixture and garnished with ...

Banana Stems Banana leaves are often used as plates in South Indian cuisine, but banana stems can turn black if not properly stored ... experiment by mixing dates (khajur) into the urad dal mixture.

Urad dal and rice are key ingredients used due to their symbolic purity and nutritional benefits, believed to help the souls on their spiritual path. Shraadh or fortnight of ancestors, is a very ...