Now in a blender take 1 cup poha, 1 cup coconut and ¾ cup water. Blend to a smooth batter. Transfer the paste into the same ...

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

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

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

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 ...

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, ...

Did you indulge a bit too much during the Deepavali festivities today? Between the delicious sweets and savoury dishes, it’s easy to go overboard.

Enjoy nutritious, protein-rich idlis with sambar or coconut chutney. Add a scoop of unflavored ... powder after you blend the soaked rice and dal. This is particularly helpful if you want to ...

When making daal at home, it's tough to get results as good as an authentic Indian restaurant. But following our expert's tips gets you closer.

It’s a soft and fluffy rice cake, made from fermented batter of rice and urad dal that is light and easy to digest, usually served with sambar and coconut chutney. Steamed rice dumplings stuffed with ...

Daal, also spelled with just one "a," means to split in Sanskrit, a translation that doesn't fully explain the ins and outs of this popular Indian food staple, or why it's such a great candidate ...