South Indian cuisine is much-loved across India, especially its wide spread of breakfast treats like Idli , Dosa and uttapas. However, there is much more to South Indian cuisine, including a large variety of rice dishes, one-dish meals, main course dishes like Sambhar , Rasam , etc., accompaniments like chutneys and salads, as well as preserved foods like podis (powders) and pickles. This section helps you explore a large goldmine of recipes from all over South India, ranging from the satiating Keralite dishes like Appam , Avial and Kadala Curry, to spicy Chettinad delicacies, tongue-tickling Karnataka delights like Rava Idli, Andhra Pradesh specialties like Pesarattu and Tamil Nadu recipes like Adai , Sambhar and Chakra Pongal . You will discover the authentic ways to prepare your favourite dishes, as well as lesser-known treasures from the cuisine of southern India. You will also be able to identify and appreciate the common characteristics of this cuisine, such as the position rice holds as the staple food, the abundant use of lentils and coconut, traditional ways of tempering, and so on. Your masala box needs to be equipped with mustard seeds, fenugreek seeds, cumin seeds, coriander seeds, sesame seeds, red chillies, broken urad dal and chana dal, as these are frequently used in South Indian cooking. Take your pick from these recipes, and serve them on a banana leaf, to recreate a perfect south Indian meal-time!
1 cup par-boiled rice (ukda chawal)
1/4 cup toovar (arhar) dal
1/4 cup chana dal (split bengal gram)
2 tbsp urad dal (split black lentils)
1 tsp roughly chopped ginger (adrak)
4 red chillies (pandi)
4 black peppercorns (kalimirch)
1/2 tsp cumin seeds (jeera)
1/4 cup finely chopped onions
1/4 tsp asafoetida (hing)
1 tbsp chopped curry leaves (kadi patta)
2 tbsp grated coconut
salt to taste
coconut oil or for cooking
Combine the rice, dals, ginger, red chillies, peppercorns and cumin seeds in enough water in a deep bowl and keep aside to soak for 2 hours. Drain the water.
Blend the mixture in a mixer to a coarse mixture using approx. 1 cup of water.
Transfer the mixture into a deep bowl, add the onions, asafoetida, curry leaves, grated coconut and salt and mix well.
Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth.
Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter thin circle.
Smear a little coconut oil over it and along the edges and cook on a medium flame till the adai dosa turns golden brown in colour and crisp.
Turn over and cook on the other side as well.
Fold over to make a semi-circle.
Repeat with the remaining batter to make 9 more adai dosa.
Serve immediately with coconut chutney.