Anshu's Food Odyssey

Idli is a round, steamed cake traditionally made of lentils and short-grain rice. Not to mention, it is one of the healthiest breakfast recipes of Indian cuisine and a staple food of South India. Authentically, idli is made using a semi-thick fermented batter made of urad dal and short grain rice; however there are many other varieties too such as Rava Idli , Oats Idli , and Poha or Avial Idli etc. that are enjoyed in Indian homes. Recently I also made Instant Moong Dal Idli which was a great hit with my family. While all these varieties are instant, quick, easy to make and require no fermentation, yet the traditional rice & lentil idli (the recipe of which I am going to share today) is one that has no comparison. Spongy, fluffy and pillowy soft, these idlis are best enjoyed with the traditional South Indian Sambar and Coconut Chutney on the side. So, if you have been looking for the best recipe to make these traditional Rice Idlis, I must say, you are on the correct page. L

Creamy, tasty and amazingly flavorful, Andhra Style Peanut Chutney is a perfect side for South Indian breakfast like idli, dosa, vada, upma or even sambar rice. As the name suggests, it is primarily made with peanuts, however, a few basic pantry ingredients like garlic, onions and tomatoes also go in it, which make this chutney quite unique and different from the regular chutneys you normally see being served in many regions of South India. Andhra Style Peanut Chutney | Palli Chutney If you have been following my blog, you would have noticed how much I love chutneys, especially with the South Indian meals . Not to mention, the Coconut Chana Dal Chutney has always been my favorite, but there are times, when we don't get fresh coconut so easily. And this has now kind of become a new normal these days ever since the lockdown started; truly speaking, availability of such exotic items has now become really scarce especially in the North. And therefore, I have shifted

A healthy and wholesome recipe, Instant Oats and Rava Idli is a quick, easy and delicious breakfast option to start your day. Having a considerable proportion of oats, it is loaded with all that daily dose of nutrition and complex carbs, which not only regulate blood sugar levels and lower the cholesterol but, also aid in weight loss as well as relieve stomach ailments such as constipation and indigestion. In this recipe, I have used the normal Quaker Rolled Oats however, you can use any type of oats, steelcut or instant based on their availability. Eventually, they would be grounded and then used in the idli , thereby, not making any difference to its texture. Let's start with the detailed recipe. Check out more such recipes... South Indian Farali Dahi Vada South Indian Traditional Rice Idli Instant Crispy Sprouted Moong Dal Dosa Coconut & Chana Dal Chutney Farali Coconut & Peanut Chutney Homemade South Indian Sambar Instant Rava and Oa

Coconut Chutney , also known as 'Thengai Chutney'  is one of the most quintessential parts of the South Indian cuisine . Creamy, luscious and flavorful, it makes for a delightful accompaniment to Idlis, Vadas, Dosas or even Curd Rice and Lemon Rice . While most of the time, I make this chutney plain and simple, there are also times when I try to give it a special touch by adding a little chana dal to it. Trust me, this simple variation in the chutney not only adds a great texture but also lends it a beautiful flavor. And it wont be an exaggeration if I say that often this chutney vanishes off our table much faster than the main dish like idli or dosa; having experienced this situation twice in the past, now I generally try to make this coconut chutney in a big batch so that it stays for at-least a day or two and we can enjoy it to our heart's content. A little tip for my vegan friends; I normally add a little curd/yogurt to my coconut chutney but being vegans, y

South Indian cuisine is simply incomplete without the coconut chutney on the side. A creamy texture with a hint of natural sweetness and a little sharpness from green chilies, makes it an absolute delight that pairs up so well with dishes like idli, dosa, uttapam, vada or even upma . Personally I love having this chutney with SOUTH INDIAN LEMON RICE and APPE . Having said that, eating the same style chutney every time can make it a little boring and therefore, adding a small variation always helps getting away from that run-of-the-mill routine. I often give this simple chutney a little twist by occasionally adding chana dal or roasted peanuts (whichever of them is readily available at that point of time). Not only these minor additions lend the chutney with some great flavors but also improve its texture to a great extent. However, just in case, I have nothing available in my pantry to add to it, I simply pluck a few curry leaves in my garden and churn it with the coconut in the