#dosa and chutney

[suchananewsblog]

Inside Anushka Sharma's South Indian Feast With Husband Virat Kohli - See Pics

Anushka Sharma’s love for South Indian cuisine is no longer a secret. The actress would never miss a chance to relish the classic regional delicacies. And, it came as no surprise that her Saturday binge was all about it. Anushka along with husband, cricketer Virat Kohli and her parents, visited a South India restaurant in Bengaluru. And keeping up with her tradtion, she shared glimpses of it all…

[foodshowxyz]

Masala Dosa with Coconut Chutney

[bharatiyafoodie]

Butter masala dosa alongwith sambar and chutney for breakfast...

[kushi-s]

(via 5 CHUTNEY RECIPES FOR DOSA, IDLI | HOW TO MAKE CHUTNEY - Cook with Kushi)

[8stims]

🥓

[pastafossa]

pasta, me starting to read the new chapter, see the word “naan” reading further AND SEEING JANE ACTUALLY USES HER HANDS TO EAT if it’s not obvious im ethnically *south* Indian so even tho most of the times indian food ends up being stuff from northern india, im still happy for any representation if that makes any sense- that being said, what’s your favorite dish? Also did you know that South Indian foods are primarily vegetarian and there’s lots of tasty as fuck shit you won’t find on a northern indian menu????

Aaaaah I'm so happy you enjoyed that! Eating with your hands and the naan bread was how I was taught to eat it the first time a friend introduced me to Indian food, so I was hoping that was accurate! 😅 And I totally get being excited to see a piece of that in a fic! In a place like NYC, one of the lovely things about it is you can get anything there since the city's so diverse. It's a massive melting pot and I try to show that in the food everyone's eating in the fic and i'm now living it since i've moved to a big city and can try EVERYTHING.

I did NOT it was primarily vegetarian but this makes SO much sense cause I've definitely spotted the difference between the menus! And as a vegetarian I'm always happy to not get a 'uuuh we have... a leaf we found outside? Vegetarians eat leaves right? You're an herbivore, we'll get you some leaves, TEDDY GO OUT AND SHAKE THE TREE AND GET SOME LEAVES.' And now I'm finally in a big city again that actually has both Northern and Southern Indian restaurants, including a south style like 2 mins away (old town had none, and closest town only had 2 northern Indian places, so I mostly only got southern when I was traveling). Favorite might be paneer chettinad, I could eat that all day, oh my god. 😩 OR MASALA DOSAS, holy SHIT those are good. Tried those at a street festival while traveling and I swear I ascended, turned my ass back around and ordered a second round, I need more. Still hunting for some here but I'm optimistic! I'm also happy to hear any recommendations if you have favorites. I'm slowly working through all the local southern places and their menus and there is so gd much to choose from now that I can access it. 😂

[baesharmi-ki-height]

I am slut for 99 masala dosa

[radio-charlie]

can you get good dosa where you are? i want a dosa

haha the places i know with the really, *really* good dosa are about a 20 min drive from here. here's my favorite one for you:

[mortarmagic]

Mortar Magic ✨

WhatsApp: 7305959930

Embrace Elegance,

Celebrate Tradition 🎉

A Granite Kalvam / Kharal / KhalBatta is a traditional Indian tool used for grinding ingredients, similar to a handheld mortar and pestle. Made from granite / hansraj, it typically consists of a flat or slightly concave stone slab (base) and a rolling stone or pestle. It is commonly used to grind spices, herbs, and medicinal ingredients, especially in Ayurvedic and Siddha medicine. The granite surface provides natural resistance to chipping and offers a smooth, durable surface, ideal for grinding substances to fine pastes or powders.

The kalvam is especially valued in traditional households for preparing pastes with the correct consistency and releasing flavors more effectively than mechanical grinders. 🙂

[daishik]

Authentic Instant Chutney for Dosa - Fast Preparation.

Discover the best recipe for Instant Chutney for Dosa. Quick, easy, and delicious. Perfect for any meal. Contact us at +91 9156006333 for more information.

Dosa is a beloved South Indian delicacy that pairs wonderfully with a variety of chutneys. Among these, Instant Chutney for Dosa stands out for its ease of preparation and delightful taste. At Daishik, we take pride in offering you a comprehensive guide to making this delicious accompaniment. This article will provide you with a detailed recipe, tips for perfecting your chutney, and insights into its health benefits.

Instant Chutney for Dosa is a quick and easy-to-make condiment that enhances the flavor of your dosa. Unlike traditional chutneys that require soaking, grinding, and fermenting, this chutney can be prepared in just a few minutes using readily available ingredients. It's perfect for those busy mornings or when you're craving a delicious meal in a short time.

Ingredients

To make this flavorful chutney, you will need the following ingredients:

Coconut: Freshly grated coconut or desiccated coconut

Roasted Gram Dal (Chutney Dal): Adds a creamy texture

Green Chilies: For a spicy kick

Ginger: Fresh ginger for added zing

Garlic: Optional, for a robust flavor

Tamarind: A small piece for tanginess

Salt: To taste

Water: As required for blending

For tempering:

Oil: Preferably coconut oil for authenticity

Mustard Seeds: For a nutty flavor

Curry Leaves: Fresh and aromatic

Dried Red Chilies: For extra spice

Step-by-Step Recipe for Instant Coconut Chutney

Ingredients:

1 cup freshly grated coconut

2-3 green chilies

1-inch piece of ginger

2 garlic cloves

A handful of coriander leaves

1 tablespoon lemon juice

Salt to taste

1 teaspoon mustard seeds

A few curry leaves

1 teaspoon urad dal

1 tablespoon oil

Instructions:

Blend the Ingredients: In a blender, combine grated coconut, green chilies, ginger, garlic, coriander leaves, lemon juice, and salt. Add a little water to aid blending and achieve a smooth paste.

Prepare the Tempering: Heat oil in a small pan. Add mustard seeds and let them splutter. Add urad dal and fry until golden brown. Finally, add curry leaves and sauté for a few seconds.

Combine: Pour the tempering over the blended chutney and mix well.

Serve: Your instant coconut chutney is ready to be served with hot dosas.

Tips for Perfect Instant Chutney

Freshness: Use fresh coconut for the best flavor. If unavailable, desiccated coconut can be used, but it may slightly alter the taste.

Consistency: Adjust the water quantity to get the desired consistency. A thicker chutney works well as a dip, while a thinner version is better for drizzling over dosas.

Spice Level: Adjust the number of green chilies to control the spice level. For a milder chutney, deseed the chilies before blending.

Health Benefits

Instant Chutney for Dosa is not only delicious but also nutritious. Here are some health benefits:

Coconut: Rich in healthy fats, vitamins, and minerals. It provides quick energy and supports metabolism.

Green Chilies: High in antioxidants and Vitamin C, they boost immunity and aid digestion.

Ginger and Garlic: Both are known for their anti-inflammatory and antibacterial properties, promoting overall health.

Tamarind: A good source of vitamins and minerals, it aids in digestion and provides a tangy flavor.

Making Instant Chutney for Dosa is a breeze with this easy recipe. It's a perfect blend of flavors that enhances your dosa experience. At Daishik, we strive to bring you the best recipes and culinary tips. For any inquiries, feel free to contact us at +91 9156006333.

Visit:-  https://daishik.co.in/idli-podi-chutney.php

Contact: +91 9156006333

[parveens-kitchen]

Red Rice Dosai

Authentic Red Rice Dosai: A Delicious and Nutritious Delight.Indulge in the flavors of tradition with our recipe for Red Rice Dosai, crafted using the finest Kuzhi Vedichan rice. This South Indian delicacy boasts not only tantalizing taste but also a wealth of health benefits. Made from a blend of red rice, urad dal, and a hint of fenugreek, these dosai are a perfect fusion of flavor and…

[rajanjolly]

Ragi Dosa Recipe | Tomato Chutney Recipe | Rajan Singh Jolly

[masalamingles]

Paneer Chinese Mushroom Dosa

It seems like you’re interested in a fusion dish that combines elements of Indian, Chinese, and South Indian cuisine. Creating a Paneer Chinese Mushroom Dosa involves incorporating paneer (Indian cottage cheese), Chinese flavors, and mushrooms into the traditional South Indian dosa. Here’s a basic recipe to help you get started:

Ingredients for Paneer Chinese Mushroom Dosa:

For Dosa Batter:

2 cups rice

1 cup urad dal (black gram)

Salt to taste

For Paneer Chinese Mushroom Filling:

200g paneer, crumbled

1 cup mushrooms, finely chopped

1 onion, finely chopped

1 bell pepper, finely chopped

2 spring onions, chopped

2-3 cloves of garlic, minced

1 tsp ginger, grated

2 tbsp soy sauce

1 tbsp chili sauce

1 tbsp tomato ketchup

Salt and pepper to taste

2 tbsp oil for cooking

Instructions for Paneer Chinese Mushroom Filling:

For Dosa Batter:

Soak the rice and urad dal separately in water for at least 4-6 hours.

Grind them separately to a smooth paste using enough water.

Mix both the batters together, add salt, and let it ferment for 6-8 hours or overnight.

For Paneer Chinese Mushroom Filling:

Heat oil in a pan and sauté garlic and ginger until aromatic.

When the onions are transparent, add the chopped onions and simmer.

When the mushrooms release their moisture and turn golden brown, add the chopped ones and continue to simmer.

Add bell peppers and cook for a few more minutes until they are slightly tender.

Add crumbled paneer, soy sauce, chili sauce, and tomato ketchup. Mix well.

Adjust the amount of salt and pepper to suit your taste.

Add chopped spring onions and cook for an additional 2-3 minutes.

Remove from heat and set aside.

For Making Paneer Chinese Mushroom Dosa:

On medium heat, preheat a nonstick dosa tawa (griddle).

Pour a ladleful of dosa batter onto the center of the hot tawa and spread it in a circular motion to make a thin dosa.

Spoon a small amount of oil onto the dosa’s top and sides.

Turn the dosa over when it has cooked through on one side.

Place a portion of the paneer Chinese mushroom filling in the center of the dosa.

Fold the dosa over the filling to form a semi-circle or roll it if you prefer.

Repeat the process for the remaining batter and filling.

Serve the Paneer Chinese Mushroom Dosa hot with coconut chutney or any sauce of your choice. Enjoy your delicious fusion dosa!

Paneer Chinese Mushroom Dosa by I Masalamingles.com

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[bharatiyafoodie]

Classic south Indian dish, Onion Dosa, served alongwith chutney and potato curry....

[kushi-s]

Sabudana Millet Dosa & Green Chutney - Navratri Special Recipe - 2 ways ...

[jayjsupremacy]

Multi Legume Dosa/Crepe with Coconut Chutney