A south Indian savoury, looks like pan cake, made with rice and combination of lentils. Often served for breakfast or as a light tiffin item. . . . → Read More: Adai
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 Vadai is a southindian fried savoury originating mainly from Tamil Nadu and Karnataka, traditionally prepared during festivals and weddings. This lentil based item is often served along with breakfast items like idli, pongal etc or even good with any scrumptious meal. . . . → Read More: Medhu Vadai  We all get excited, when we see king-sized paper roast dosas served with piping hot hotel sambhar and coconut chutney at restaurants. Here is the recipe for that scrumptious restaurant style sambhar. . . . → Read More: Hotel Sambhar  These are lentil and rice based pan cakes, often made from left over sour dosai batter. If making from regular fresh batter, see that the batter ferments fully until it rises double in size with tiny bubbles on the surface. . . . → Read More: Uthappam  Thin crispy rice crepes made from a fermented batter of rice and lentils mixed together, very ideal for breakfast or even tiffin. Often served with traditional side like sambhar, chutney and milagai podi ,but it is also very common in some parts of Tamilnadu to serve it with chicken or mutton gravy. . . . → Read More: Dosai  Idli is a traditional breakfast item very common in Southern India. It is prepared by steaming the batter made with rice and ulundu. . . . → Read More: Mini Idli (Sambar Idli)  Idli is a traditional breakfast item very common in Southern India. It is prepared by steaming the batter made with rice and ulundu. . . . → Read More: Idli |
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