I’m loving the new Cooking from Cookbook Challenge because it is forcing me to look through the cookbooks that I own for years. All thanks to Valli for implementing the ‘cookbook’ only rule for this year. So today I made this tangy-spicy Idli Seeyali recipe from Mallika Badrinath’s 100 Tiffin Varieties cookbook.I had some idli batter…
South Indian breakfast Idlis made with quinoa and oats.These instant idlis are easy to put together and do not need any fermentation. They are filling and delicious.
Erra karam dosas are so named because the dosas are smeared with erra karam (erra=red and karam=hot spicy). But the dish is not extremely spicy as the name suggests. The recipe has quite a few components that mellow out the spicy taste of the erra karam.
Traditional South Indian dosa with a twist — tomato dosa. Tomato puree adds a nice red color and slight tanginess.
Idlis made with Jonna rawa or cracked sorghum and served with a healthy coconut-almond chutney — healthy & nutritious breakfast that tastes delicious.
Sweet dosas made with Ragi flour and jaggery. These sweet dosas are flavored with a hint of ground cardamom making these taste more like a dessert. These ragi dosas can be served for breakfast, snack or even lunch
Healthy & nutritious Finger Millet Dosa.
Masala idlis are a really nice variation to traditional south Indian breakfast. The addition of vegetables and the masala gives these idlis a nice spicy kick.
Kanchipuram idlis are made in molds instead of the idli molds and they are flavored with spices unlike the blander regular idlis.
Wheat rava dosa is a healthier alternate to calorie-laden regular rava dosa. These dosas don’t need any soaking, grinding and fermenting. Served here with a simple vegetable curry.