Transfer the cooled mixture to a mixer jar. Add tamarind pulp, ensuring fiber is removed. Incorporate salt to taste, 1 heaped ...

South Indian cuisine, known for its crispy texture and savoury flavour. While traditionally a simple dish made from fermented ...

Soak urad dal for 30 minutes. Grind the dhal ... Fry it in sesame oil, till golden brown. Serve it with chutney.

1. Start by rinsing 1 cup of idli rice and 1/4 cup of urad dal (split black gram) in water until the water runs clear. Then, ...

Want to learn how to master the art of the ever trendy benne dosa? Here's an easy recipe with some unconventional pairings ...

This Diwali, these last-minute recipes will bring a burst of flavour without the stress, ensuring a culinary experience your ...

Pair with coconut or tomato chutney for a simple and refreshing ... Made from fermented rice and urad dal batter, dosas are crisp, light, and easy on the stomach. You can enjoy a simple plain ...

But don’t worry — we’ve got some gentle recovery foods that may help soothe your stomach and support your weight management ...

Steamed rice dumplings stuffed with a blend of lentils, jaggery, and shredded coconut. These savoury, sweet delicacies are particularly well-liked during celebrations. A unique dish from Kerala made ...

Soak the rice and urad dal separately for 4-6 hours ... Fold the dosa over the filling, let it cook for a few more seconds, and serve it up hot with chutney and sambar. Dive in and enjoy!

After 4 hours, transfer the dal to a blending jar. Grind to a smooth and fluffy batter, adding water as required. Keep aside. Cover and steam for 20 minutes or until the idlis are cooked well. Enjoy ...