Indian South Indian Recipe

Idli
A steamed, fluffy and round cake is an idli. A couple of steaming hot idlis are served along with coconut 'chutney' (type of sauce) and 'sambar' (type of gravy).

Ingredients
Raw rice: 1/2 cup
Water: 2 cups
White Lentil: 1/2 cup
Salt to taste
Oil: 1 tbsp for greasing

Preparation

• Preparations need to be made overnight as the rice and white lentil need to be fermented. For about 5 hours soak the rice and white lentil separately in water.
• Grind the soaked ingredients, making a smooth paste.
• Let the paste stand for about 8 hours.
• Add salt to taste. Mix well.
• Grease the cavities of the idli stand with oil.
• Pour the paste in the cavities.
• Steam the idli stand in a cooker or a closed vessel for 15-20 minutes.
• Take out the stand carefully and remove the idlis using a spoon.
• Prepare idlis from the remaining batter similarly.
• And the idlis are ready to be eaten with coconut chutney and sambar.

Tip: Tomato sauce can be used in place of coconut chutney and sambar.

Plain Dosa
Dosa is a very popular South Indian recipe. Dosa is a type of pancake, and very easy to make.

Ingredients
White Lentil: 2 cups
Rice: 4 cups
Fenugreek seeds: 1 tsp
Salt as per taste

Preparation:

• Grind the rice and white lentil to make a fine paste.
• Mix the batters, add salt to taste and leave it overnight for fermentation.
• Pour and spread the batter in a flat frying pan in the shape of a very thin round pancake. Pour a little oil on both sides of the dosa.
• Turn the dosa to the other side when it turns golden brown.
• Dosa is ready to be served in a few minutes.
• Plain dosa can be converted into a masala dosa by added some mashed potatoes inside it and folding it into a wrap.

Tip: The dosa batter should be a little more diluted than that for idlis.

Upma
Upma is made from Semolina. Semolina is called 'Rawa' or 'Sooji' in Hindi.

Ingredients
Semolina (Sooji/Rawa): 1 cup
Onion: 1 (chopped)
Ghee: 2 tbsp
Water: 2 cups
White Lentils: 1 tbsp
Green chilies: 2 (chopped)
Ginger: 1/4 tsp (chopped)
Cumin seeds: 1/4 tsp
Mustard seeds: 1/4 tsp
Curry leaves
Cashew nuts: 8
Salt to taste

Preparation

• Roast semolina in a dry skillet on low flame until it starts giving off a distinct aroma.
• Heat ghee in the same and add cumin seeds, curry leaves, mustard, white lentils and cashew nuts.
• Add chopped green chilli, ginger and onions. Continue cooking for 3 minutes.
• Add salt to taste, roasted semolina and water.
• Stir properly and cover it.
• Your upma is ready to be eaten.

Tip: Upma can be served with pickle. One can experiment with spices and sticks of butter can be used in place of ghee.

South Indian food is spicy and shows a distinct variety in terms of its flavor, seasoning, texture, nutritional balance and visual appeal. Try these south Indian recipes and treat yourself with the taste of India. Bon Appetite!

Idali Sambar

Dosa Chutney

Vada Sambar

Upma