Mashed veggies stuffed in bread, rolled in swirl pattern. Mostly these swirl breads are either stuffed with sweet cinnamon or herb filling. Mine being an exception… with veggie filling, though primary idea was adapted from one such recipes.
Roti Canai is a popular Malaysian style fried bread similar to our Kerala style Parotta. Flour, eggs, milk and loads of fat mainly ghee or margarine is used to give a flaky texture. The process is similar to our Parotta but with extra ingredients which alters the taste and texture. Another popular version from Singapore is called Roti Prata, similar ingredients and process except for the folding. Roti refers to bread in Malay.
Masala Vadai is a popular deep fried snack from Tamil Nadu also known as Paruppu vadai. This is either made with single lentil or combination of lentils. We at home, make it purely with Bengal gram and call it as Masala Vadai and the one made with multiple lentils are termed as Aama Vadai. These vadais with crispy exterior and soft interior can be served as an appetizer, evening snack or in general would suit for any occassion.
Rava idlis are wheat based healthy steamed cakes, popular breakfast or tiffin item from Karnataka.
Rava Idly / Rava Idlly / Rawa / Rawa Idly / Rawa Idli
Rava ~ Cream of wheat ~ Semolina ~ Sooji
Spicy onion chutney for hot steaming idlis and set dosas.
Combination of onion, tomato, coconut and pottukalai makes this scrumptious chutney. The consistency of this dish looks inbetween sambar and chutney so we at home sometimes.. call it Pottukadalai Sambar.
Coconut Chutney can be made in numerous ways, this is the simplest version. The colour of the chutney changes depending on the ingredients used. With Split roasted gram / Dalai / Pottukadalai playing a dominent role for this variety, makes it look pale white. Mostly this variety is served with Bondas and Bhajis.
Quick upma from leftover idlis.
Tomato flavoured thick lentil packed pancakes. Served as a breakfast item or evening snack with spicy peanut chutney, coconut chuney or avial.
Mixed vegetables flavoured in sour curd tempered in coconut oil. (Aviyal / Avial / Mixed Vegetable Curry)