Kerala Appam is a soft and lacy tiffin. Restaurant-style Kerala lacy appam with yeast is super easy to make and tastes delicious. instant Soft, lacy, and perfectly fermented appams don’t have to take hours of soaking and grinding. This Instant Appam recipe with yeast gives you beautifully fluffy centers and crisp edges using simple pantry ingredients like rice flour, cooked rice, coconut, and instant yeast. The batter blends in minutes, ferments quickly, and cooks effortlessly in an appam pan—making it ideal for busy mornings, weeknight dinners, or last‑minute guests. Whether you prefer traditional coconut‑rich appams or want a lighter version without coconut, this recipe adapts easily. With the right rice flour, proper fermentation, and a few helpful tips, you’ll get restaurant‑style appams every single time.

Can I make appam without coconut?

Yes. Coconut adds softness and flavor, but you can skip it. Without coconut, the appam will be slightly less soft, so increase cooked rice by 2–3 tablespoons to maintain fluffiness. You can also add 1–2 tablespoons of coconut milk for flavor without using grated coconut.

What type of rice flour works best for appam?

Use fine, white rice flour made from raw rice. Idiyappam flour or appam‑specific rice flour gives the best texture because it is finely milled. Coarse rice flour makes the appam dense and grainy. Avoid roasted rice flour.

Can I use leftover cooked rice in this recipe?

Yes. Cooked rice helps create a soft, spongy center and improves fermentation. Any short‑ or medium‑grain white rice works well.

What can I use instead of yeast?

Yeast gives the best texture, but if you prefer yeast‑free appam:

• Use ¼ cup sour dosa batter as a natural fermenting agent.
• Or add 2 tablespoons of curd and ferment longer (4–6 hours).
• Or use ¼ teaspoon baking soda added just before cooking (not as flavorful as fermented appam).

 Can I skip sugar in the appam batter?

Sugar helps activate yeast and improves browning. You can reduce it, but skipping it completely may slow fermentation. If avoiding sugar, allow extra fermentation time or use slightly warm water to help the yeast activate.

How long should I ferment the instant appam batter?

Fermentation depends on the weather:

• Warm climate: 1 hour
• Mild climate: 1.5–2 hours
• Cold climate: 2–3 hours (keep batter in a warm spot)

The batter should look slightly bubbly and airy, not overly risen.

How do I know the appam batter consistency is correct?

Dip the back of a ladle into the batter and wipe it with your finger:

• If it wipes clean → perfect consistency
• If it sticks → add 1–2 tablespoons water
• If too thin → add 1–2 teaspoons rice flour

 How do I store fermented appam batter?

Store the fermented batter in an airtight container in the refrigerator. It stays good for 2–3 days. Stir well before using. If the batter thickens, add 1–2 tablespoons of water.

What is the shelf life of cooked appams?

Fresh appams taste best immediately. However:

• At room temperature: 4–5 hours
• Refrigerated: up to 24 hours (reheat in a pan)
• Freezing is not recommended as it causes texture changes.

Why are my appams not lacy?

Common reasons:

• Batter too thick
• The pan is not hot enough
• Not swirling the pan immediately after pouring
• Insufficient fermentation

Thin the batter slightly and ensure the pan is evenly heated.

 Why are my appams turning rubbery?

Rubbery appams happen when:

• Batter is under‑fermented
• Too much rice flour
• Coconut skipped without adjusting the cooked rice
• Pan is on high heat

Ferment longer and cook on low‑medium heat.

BEST SIDE DISH FOR APPAM

Appam tastes yummy with  Vegetable stew and Sodhi is a tasty side. Coconut chutney, tomato onion thokku, kadala curry, and kurma are my other favorite side dishes.

Can I reduce sugar?

I would recommend the mentioned quantity of sugar as it helps for the perfect appam texture and also balances the yeast flavor. If you use a little fresh coconut water to grind the batter, you can slightly reduce the sugar. 

Sodhi Kuzhambu

Breakfast recipes in TMF

Appam varieties in TMF

Ingredients

• 1 cup rice flour
• 1/2 cup cooked rice
• 1 teaspoon sugar
• 1/4 cup coconut
• 1 teaspoon salt
• 1 + 1/4 cup water
• 1 teaspoon instant yeast

Instructions

• Grind rice flour, cooked rice, coconut, yeast, sugar, salt, and water (little by little) into a smooth batter.

• Ferment for 1–2 hours, depending on the weather.

• Flip the ladle and wipe the batter—if it wipes clean, the consistency is correct.
• Mix the batter well.
• Add oil and heat the appam pan on low–medium flame.

• When hot, sprinkle a little water and add a ladle of batter in the center.

• Hold both handles and gently swirl the pan to spread the batter.

• Cover and cook for 1 minute or until done.
• Do not flip. Serve hot.

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instant appam

kerala appam

Ingredients

• 1 cup rice flour
• 1/2 cup cooked rice
• 1 teaspoon sugar
• 1/4 cup coconut
• 1 teaspoon salt
• 1 + 1/4 cup water
• 1 teaspoon instant yeast

Instructions

• Grind rice flour, cooked rice, coconut, yeast, sugar, salt, and water (little by little) into a smooth batter.
• Ferment for 1–2 hours, depending on the weather.
• Flip the ladle and wipe the batter—if it wipes clean, the consistency is correct.
• Mix the batter well.
• Add oil and heat the appam pan on low–medium flame.
• When hot, sprinkle a little water and add a ladle of batter in the center.
• Hold both handles and gently swirl the pan to spread the batter.
• Cover and cook for 1 minute or until done.
• Do not flip. Serve hot.

Video

The post Instant Appam recipe with yeast | Appam batter first appeared on Traditionally Modern Food.

What is Mudda Pappu?

Mudda Pappu is a traditional Andhra-style plain dal made with toor dal, turmeric, salt, and a simple ghee tempering. It’s known for its thick, comforting consistency and is often served with rice, ghee, and avakaya.

Why should toor dal be dry roasted before cooking?

Dry roasting enhances aroma, improves flavor, and helps the dal cook more evenly. It also gives Mudda Pappu its signature nutty taste.

How much water should I use for cooking Mudda Pappu?

For 1/2 cup toor dal, use 1½ cups water to get a thick, mashable consistency typical of Andhra-style pappu.

How many whistles are needed to cook the dal?

Pressure cook the dal for 4 whistles to ensure it becomes soft enough to mash smoothly.

Can garlic be added to Mudda Pappu?

Yes. Garlic enhances the flavor and pairs beautifully with the ghee tempering. Roast the garlic well before adding spices.

What gives Mudda Pappu its authentic Andhra flavor?

The combination of ghee, cumin seeds, red chilli, curry leaves, and asafoetida in the tempering creates the classic Andhra aroma and taste.

 How thick should Mudda Pappu be?

Mudda Pappu should be thick, soft, and mashable—not runny. It should hold its shape when mixed with rice.

Can I make Mudda Pappu without a pressure cooker?

Yes, but it takes longer. Simmer the dal on low heat until soft, adding more water if needed.

What can Mudda Pappu be served with?

It pairs best with hot rice, a spoon of ghee, avakaya (pickle), or a simple vegetable fry.

Why is asafoetida used in the tempering?

Asafoetida adds depth of flavor and aids digestion, making the dal lighter on the stomach.

WILL IT BE SPICY?

No, uppu paruppu dal has a subtle taste. If you prefer spicy paruppu curry, adjust the chilli accordingly.

Ingredients

pressure cook

1/2 cup toor dal

1 +1/2 cup water

1/4 teaspoon turmeric powder

paruppu

required salt

to temper

1 tablespoon ghee

Red chillies

1 teaspoon cumin seeds

Curry leaves

Asafoetida

How to make Muddapappu with step-by-step pictures

• ️Dry roast toor dal till they turn aromatic and slightly change color

• ️Wash toor  dal with enough water
• ️Add water and turmeric powder; Pressure cook for 4 whistles

• Furthermore, add salt; Mash and mix cooked dal

• ️Add ghee to a pan and heat

• Furthermore, add garlic and roast well

• ️Add red chilli, curry leaves, red Chilli, cumin seeds, and asafoetida

• ️Bring to a boil and turn off the stove

Print

muddapappu

paruppu

Ingredients

pressure cook

• 1/2 cup toor dal
• 1 +1/2 cup water
• 1/4 teaspoon turmeric powder

paruppu

• required salt

to temper

• 1 tablespoon ghee
• Red chillies
• 1 teaspoon cumin seeds
• Curry leaves
• Asafoetida

Instructions

• ️Dry roast toor dal till they turn aromatic and slightly change color
• ️Wash toor  dal with enough water
• ️Add water and turmeric powder; Pressure cook for 4 whistles
• Furthermore, add salt; Mash and mix cooked dal
• ️Add ghee to a pan and heat
• Furthermore, add garlic and roast well
• ️Add red chilli, curry leaves, red Chilli, cumin seeds, and asafoetida
• ️Bring to a boil and turn off the stove

Video

The post Mudda Pappu | muddapappu first appeared on Traditionally Modern Food.

Andhra Style Beans usili 

Andhra‑style Beans Peanut Usili is a vibrant South Indian stir‑fry made with finely chopped green beans, roasted peanuts, sesame seeds, and aromatic spices. This protein‑rich, nutty, and mildly spicy side dish pairs beautifully with rice, rasam, sambar, or curd rice. The unique roasted peanut–sesame masala gives the beans a delicious crunch and deep flavor, making it a wholesome and easy weekday recipe. Whether you’re looking for a nutritious vegetable fry or a traditional Andhra‑style usili variation, this beans curry brings authentic taste with simple ingredients and quick cooking steps.

Chopping beans?

Chop them small so they get cooked soon, and the beans absorb all the flavors 

Can I steam-cook veggies

Yes, but the flavor might vary. Beans cooked this way give the best flavor

What is Beans Peanut Usili?

Beans Peanut Usili is a South Indian–style stir fry made with green beans and a roasted peanut–sesame–spice mixture. It’s similar to traditional usili but uses peanuts instead of lentils, giving it a nutty, crunchy texture.

Is this recipe authentic to Andhra cuisine?

Yes. The use of roasted peanuts, sesame seeds, and simple tempering is common in Andhra home cooking, giving the dish its signature flavor.

What can I serve Beans Peanut Usili with?

It pairs well with steamed rice, sambar, rasam, curd rice, chapati, or millet-based meals.

Can I make this recipe without peanuts?

You can replace peanuts with roasted chana dal or cashews, but the flavor will differ. Peanuts give the most authentic Andhra-style taste.

 How do I keep the beans crunchy?

Cook them covered with minimal water and avoid overcooking. Sautéing at the end helps remove moisture and keeps the texture crisp.

Ingredients

Dry roast

1 tablespoon sesame seeds

1/2 tablespoon coriander seeds

2 red chilli

1/2 teaspoon cumin seeds

1/4 cup roasted peanuts

Temper

1 tablespoon peanut oil

1/2 teaspoon mustard seeds

2 garlic cloves

1/2 cup onion (finely chopped)

1/4 teaspoon turmeric powder

1 teaspoon Kashmiri chilli powder

200 g green beans (finely chopped)

1 teaspoon salt

1/4 cup water

How to make Andhra-style beans fry️ with step-by-step pictures

• First, dry roast sesame seeds, coriander seeds, and red chilli on a low flame until aromatic.

•  Add cumin seeds and roasted peanuts, and roast briefly. Cool and grind to a slightly coarse powder.

• ️ Heat oil in a pan and splutter mustard seeds.

• ️ Add garlic and onions; sauté until onions turn translucent.

• ️ Add chopped beans and mix well.

• ️ Add turmeric powder, Kashmiri chilli powder, and salt; mix and sauté for 2 minutes.

• ️ Add 1/4 cup of water, cover, and cook until the beans turn soft.

• ️ Add the ground peanut mixture, mix well and cover; cook for 2 minutes.

• ️ Finally, sauté for 3–4 minutes until everything comes together. Serve hot.

Print

andhra beans fry

beans usili with peanut

Ingredients

Dry roast

• 1 tablespoon sesame seeds
• 1/2 tablespoon coriander seeds
• 2 red chilli
• 1/2 teaspoon cumin seeds
• 1/4 cup roasted peanuts

Temper

• 1 tablespoon peanut oil
• 1/2 teaspoon mustard seeds
• 2 garlic cloves
• 1/2 cup onion finely chopped
• 1/4 teaspoon turmeric powder
• 1 teaspoon Kashmiri chilli powder
• 200 g green beans finely chopped
• 1 teaspoon salt
• 1/4 cup water

Instructions

• First, dry roast sesame seeds, coriander seeds, and red chilli on a low flame until aromatic.
• Add cumin seeds and roasted peanuts, and roast briefly. Cool and grind to a slightly coarse powder.
• ️ Heat oil in a pan and splutter mustard seeds.
• ️ Add garlic and onions; sauté until onions turn translucent.
• ️ Add chopped beans and mix well.
• ️ Add turmeric powder, Kashmiri chilli powder, and salt; mix and sauté for 2 minutes.
• ️ Add 1/4 cup of water, cover, and cook until the beans turn soft.
• ️ Add the ground peanut mixture, mix well and cover; cook for 2 minutes.
• ️ Finally, sauté for 3–4 minutes until everything comes together. Serve hot.

Video

The post Andhra style beans fry | beans peanut usili first appeared on Traditionally Modern Food.

What is Keerai Paruppu Sadam?

Keerai Paruppu Sadam is a flavorful, protein-rich, and lentil-based dish made with spinach (keerai), toor dal, and masoor dal. It is creamy, nutritious, and perfect as a comfort meal.

Which dals are used in this spinach khichdi?

This recipe uses toor dal and masoor dal, giving the khichdi a soft, creamy texture and balanced flavor.

 Is spinach khichdi healthy?

Yes. Spinach khichdi is rich in protein, fiber, iron, and essential nutrients from lentils and greens. It’s easy to digest and suitable for all ages.

How to make spinach khichdi flavorful?

Tempering with ghee or butter, cumin seeds, asafoetida, and adding a splash of lemon juice enhances the aroma and taste.

Can I make this khichdi without a pressure cooker?

Yes. You can cook rice and dal in a pot, but it will take longer. Pressure cooking gives the best creamy consistency. You can also use an Instant Pot for making IP spinach khichdi

 What to serve with Keerai Paruppu Sadam?

It pairs well with:

• Curd or raita
• Pickle
• Papad
• Ghee drizzle

Can I skip soaking?

Soaking is optional, but it helps with mushy, perfect cooking. If you are planning to skip soaking, cook for additional whistles.

Can I pressure cook spinach puree too?

Yes, spinach doesn't require much cooking time, and for the nice texture i prefer this way

Masala khichdi 

You can add any masala powder of your choice. 

Can I saute spinach?

Yes, instead of grinding, you can saute

Can I pack it for the lunchbox?

Yes, use the mentioned quantity of water and pack the khichdi warm. It stays perfect for school lunch.

Variety rice recipe

Protein-rich rice recipe 

Spinach-based recipes

Dal recipes

Print

spinach khichdi

keerap paruppu sadam

Ingredients

Pressure cook

• 1/4 cup rice
• 2 tablespoon toor dal
• 2 tablespoon masoor dal
• 1 1/2 cup water
• 1/4 teaspoon turmeric powder

To grind

• 50 g spinach
• 1 green chilli
• 1/4 cup water
• 1 small onion
• 1 garlic clove

For khichdi

• 1 teaspoon salt
• 1/4 cup water
• 1/2 teaspoon butter or ghee + to serve
• 3/4 teaspoon cumin seeds
• A pinch asafoetida
• A few drops of lemon juice

Instructions

• Wash rice, toor dal, and masoor dal together. Soak for 20 minutes.
• Pressure cook with turmeric powder and 1 1/2 cups water for 4 whistles. Let the pressure release and mash well.
• Add 1 cup of water and mix well
• Grind spinach, green chilli, onion, garlic, and 1/4 cup water into a smooth mixture.
• Heat butter or ghee in a pan. Add cumin seeds and let them splutter. Add asafoetida and sauté briefly.
• Add the ground spinach mixture and give a quick mix.
• Add 1/4 cup of water and boil for 3 minutes until slightly cooked.
• Transfer this mixture to the cooked rice and dal. Add salt and boil together for 5 minutes on a low flame.
• Switch off the flame and add lemon juice. Mix well and serve hot.

Video

The post Keerai Paruppu Sadam | Spinach Khichdi first appeared on Traditionally Modern Food.

methi paneer malai restaurant style, dhaba style methi matar malai paneer, methi matar paneer, methi malai paneer, methi matar malai, restaurant style methi matar paneer, dhaba style methi malai paneer, creamy methi paneer gravy, methi paneer recipe, paneer methi malai, how to wash methi, soaking paneer, roasting paneer, onion cashew paste gravy, no tomato white gravy, Indian curry recipes, vegetarian paneer curry, fenugreek paneer curry with step-by-step pictures and video recipe. Check out the methi matar paneer malai gravy. If you like the video, pls SUBSCRIBE to my channel

Why does methi taste bitter, and how do I reduce the bitterness?

Fresh methi leaves naturally have a mild bitterness. Washing them thoroughly, soaking briefly in salted water, or sautéing them in butter helps mellow the flavor while keeping their aroma intact.

Should paneer be soaked before cooking?

Soaking paneer in warm water for 10–15 minutes makes it soft and prevents it from turning rubbery when roasted or added to hot gravy.

 Is roasting paneer necessary?

Roasting paneer in a little butter adds flavor and gives the cubes a light golden crust. You can skip roasting if you prefer soft, melt‑in‑mouth paneer.

Why do we make an onion‑cashew paste?

The onion‑cashew‑melon seed paste creates the signature creamy, restaurant‑style texture without relying only on cream. It also balances the methi flavor and adds natural sweetness.

Can I use frozen peas?

Yes, frozen peas work perfectly. They cook quickly and blend well with the creamy gravy.

 When should tomatoes be added?

This recipe uses a white gravy base, so tomatoes are not added. The richness comes from onions, cashews, melon seeds, milk, and cream.

Can I replace fresh methi with dried kasuri methi?

Fresh methi gives the best flavor, but you can substitute it with 1–2 tablespoons of kasuri methi. The taste will be slightly different but still delicious.

How do I make the gravy extra creamy?

Use a combination of cashews, melon seeds, milk, and a final drizzle of heavy cream. Grinding the paste very smoothly is key.

 What can I serve with Methi Matar Paneer?

It pairs beautifully with butter naan, tandoori roti, lachha paratha, jeera rice, or steamed basmati rice.

serving suggestions

Pair it with naan, jeera rice, or phulka, and you’ve got a meal that’s both spiritually mindful and crowd-pleasing. It’s a great choice when hosting guests who follow Jain or satvik diets, or simply when you want to offer something unique and flavorful.

What can I use instead of cashews and melon seeds in the gravy?

You can substitute blanched almonds for cashews to achieve a similar creamy texture.

Can I use oil

Butter gives the best taste, but you can add any oil of your choice

What makes this paneer gravy restaurant-style?

 The use of fresh cream, cashew paste, and slow-cooking techniques gives it a silky texture and a luxurious taste, just like in restaurants.

Ingredients

To sauté and grind

1 tablespoon butter

2 cloves

1 bay leaf

2 cardamom

6 garlic cloves

1 small cinnamon stick

1½ cup onion

6 cashews

1 inch of ginger

2 green chillies

Salt to taste

1 tablespoon melon seed

 ¼ cup milk

To roast

½ tablespoon butter

200 g paneer

Gravy

1 tablespoon butter

1½ cups fenugreek leaves

½ cup frozen peas

1½ cups water

½ cup milk

Salt to taste

Pinch of sugar

2 tablespoon heavy cream

How to make methi malai matar paneer gravy with step-by-step pictures

• ️ Heat butter in a pan, add bay leaf, cardamom, cloves, cinnamon, onion, garlic, ginger, cashews, green chillies, melon seeds, and salt. Sauté until onions turn soft.

• ️ Cool the mixture and grind to a smooth paste using milk.

• ️ Heat butter, lightly roast paneer cubes until golden. Keep aside.

• ️ In the same pan, sauté fenugreek leaves, peas, and sugar for 2 minutes until the leaves wilt.

• ️ Add the ground paste and sauté for 5 minutes until the raw smell disappears.

• ️ Add water, milk, and salt. Mix well and bring to a boil.

• ️ Add roasted paneer and gently mix. Cook for a minute

• ️ Drizzle heavy cream and serve hot.

The post Methi Matar paneer | methi matar malai first appeared on Traditionally Modern Food.

Instant Ragi Dosai | Finger millet dosai | crispy Ragi flour Dosa - no Rava, no Maida| raagi dosa | healthy dosai recipe |  iron-rich breakfast recipe | South Indian dosai | crispy south Indian dosa | South Indian tiffin recipe. Check out the ragi idli dosai recipe, and if you like the video pls SUBSCRIBE to my channel

healthy idli dosai batter

A well‑fermented Ragi Idli–Dosai batter gives you soft, fluffy idlis and crisp, lacy dosais using the goodness of finger millet. This recipe blends ragi, idli rice, urad dal, methi, and poha to create a naturally nutritious, calcium‑rich South Indian breakfast that tastes just like traditional idli–dosai but with a wholesome twist. The batter is versatile enough for idli, dosai, and even onion uthappam, making it perfect for weekly meal prep.

ragi batter

Ragi Idli and Ragi Dosai are healthy South Indian staples made using finger millet, known for its high calcium, fiber, and iron content. This soft and fluffy ragi idli and crispy ragi dosai recipe uses a perfectly balanced batter made from ragi, idli rice, urad dal, methi, and poha. The batter ferments beautifully, yielding a hotel-style texture and taste while remaining nutritious and light. Ideal for breakfast, dinner, or kids’ lunch boxes, this finger millet idli dosai batter is easy to prepare and works for idli, dosai, and uthappam.

Why soak all ingredients together for ragi idli–dosai batter?

Soaking everything together helps the grains absorb water evenly, improves grinding, and supports better fermentation, resulting in softer idlis and crisp dosais.

Why use cold water or ice while grinding?

Cold water prevents the batter from heating up during grinding. Heat can reduce fermentation quality, so cold water helps achieve a fluffy, well‑aerated batter.

Can I make this batter without rice? 

Yes, but rice adds structure and softness. Without rice, idlis may be denser and dosais less crisp. You can replace rice with more poha for a softer texture.

How long should the ragi batter ferment?

Typically 8–10 hours, depending on the weather. In colder climates, fermentation may take longer. A well‑fermented batter will rise and look airy.

Why add poha to the batter?

Poha helps soften the idlis and improves fermentation, giving a lighter texture to both idli and dosai.

Can I use the same batter for idlis, dosai, and uthappams? 

Yes. Use thick batter for idlis, slightly thinner for dosai, and thick again for uthappam.

How do I get crispy ragi dosai?

Dilute the batter slightly, spread it thin on a hot tawa, and drizzle oil around the edges. Allow it to cook until golden and crisp.

Why are my ragi idlis turning hard?

Hard idlis usually mean under‑fermented batter, too little urad dal, or insufficient water during grinding. Ensure the batter is fluffy and well‑fermented.

Ingredients

Ragi – 1 1/2 cup

Idli rice – 1 cup

Whole urad dal – 1/2 cup

Methi – 1 tsp

Poha – 1/2 cup

Salt – to taste

Cold water/ice – as required

How to make ragi idli | ragi dosa with step-by-step pictures

Print

ragi idli ragi dosa

ragi recipe

Ingredients

• Ragi – 1 1/2 cup
• Idli rice – 1 cup
• Whole urad dal – 1/2 cup
• Methi – 1 tsp
• Poha – 1/2 cup
• Salt – to taste
• Cold water/ice – as required

Instructions

• Wash everything well and soak ragi, idli rice, urad dal, flattened rice (poha) and fenugreek seeds together for 8-10 hours
• Grind the soaked ingredients using cold water or ice until a smooth batter. Grind until soft and fluffy consistency (not too coarse)
• Add salt and mix well
• Allow to ferment overnight or 8–10 hours
• Once fermented, mix gently

Idli

• Grease the idli plates with oil
• Pour batter into idli moulds
• Steam on medium flame for 10–12 minutes
• Rest for 2 minutes and demould
• Serve soft ragi idlis hot with chutney or sambar

Dosai

• Dilute the batter slightly if thick
• Heat the tawa well and pour a ladle of batter
• Spread gently in circular motion
• Drizzle oil around the edges
• Cook till golden and crisp
• Flip if needed and cook the other side
• Serve hot, crispy ragi dosa

Onion Uthappam

• Use slightly thick batter (do not dilute much)
• Pour batter thick like a small pancake
• Sprinkle finely chopped onion on top
• Drizzle oil around the edges
• Cover and cook on medium flame till the bottom is golden
• Flip and cook the other side
• Serve hot onion uthappam

Video

Notes

Using cold water or ice while grinding helps get soft idlis
Proper fermentation is key to soft idlis and crispy dosas
The batter should be thick for idlis and slightly thin for dosa

The post Ragi Idli | Ragi Dosai first appeared on Traditionally Modern Food.

vendakka kuzhambu |coconut curry | poritha kulambu | vendakka poricha kulambu with step-by-step pictures and video recipe. Check out the Poricha Kulambu recipe, and if you like the video pls SUBSCRIBE to my channel.

Village Poricha kuzhambu

Vendakkai Poricha Kuzhambu brings together okra, coconut, dal, and village‑style spices to create a comforting South Indian curry with a rich, earthy flavor. This poritha kulambu is mildly spiced, creamy from fresh coconut, and naturally wholesome—perfect with hot rice, ghee, and a simple vegetable side. Known across Tamil Nadu villages for its simplicity and depth of flavor, this coconut‑based kuzhambu is a great alternative to sambar when you want something lighter yet satisfying.

What is Poricha Kuzhambu?

Poricha Kuzhambu is a traditional Tamil coconut‑based curry made with dal, vegetables, and coconut‑spice paste. It is milder than sambar and has a creamy, comforting texture.

Why use vendakkai (okra) in poricha kuzhambu?

Okra adds a soft texture and absorbs the flavors of the coconut gravy beautifully. It also helps naturally thicken the kuzhambu.

Can I use other vegetables instead of okra?

Yes. Common alternatives include drumsticks, brinjal, and potatoes 

Why is coconut used in this kuzhambu?

Fresh coconut gives the kuzhambu its signature creamy texture and mild sweetness. It balances the spices and makes the curry rich without needing cream or milk.

Does poricha kuzhambu need tamarind?

Traditionally, poricha kuzhambu does not use tamarind. The flavor comes from dal, coconut, and spices. Some regional variations add a small amount of tamarind for tang.

How do I prevent vendakkai from becoming slimy?

Sauté okra in a little oil until the stickiness reduces before adding it to the kuzhambu. This keeps the curry smooth and pleasant.

Sourness for kuzhambu

Traditionally, tomato sourness is used for Poricha kulambu, but you can use a little tamarind according to your taste. 

Can I skip the onion

Onion makes the kuzhambu flavorful, so I wouldn't skip it

OIL FOR KUZHAMBU

Traditionally, peanut oil is used for this kuzhambu. You can use the oil of your choice.

TIPS TO NOTE WHILE GRINDING

Avoid making a fine, paste-like texture. It might affect the kulambu texture 

Can I skip ground coconut?

Yes, there are versions of village-style Poricha kulambu. One without ground coconut and another version is the style in stared the recipe. You can prepare according to your preference.

TIPS TO NOTE FOR KUZHAMBU

• To get rid of the raw smell, boil on a medium flame
• Garlic and a small onion can be added while grinding
• You can add veggies of your choice 
• Add water according to your preferred consistency

Ingredients

1 tablespoon peanut oil

1/2 teaspoon mustard seeds

Curry leaves

1 cup onion

6 garlic

1 cup tomato

8 okra

1/2 tablespoon sambar powder

2 cups of water

To grind

1/4 cup coconut

1/2 teaspoon fennel seeds

1 tablespoon onion

water

How to make village-style vendakkai Poricha kuzhambu with step-by-step pictures

• First, grind coconut, fennel seeds, onion, and water to a smooth paste.

• Heat oil and splutter mustard seeds.

• Add curry leaves and okra; sauté until the slime disappears and the okra changes color.

• Add onion and garlic; sauté until they turn translucent.

• Add tomato and give a quick mix.
• Add salt, turmeric powder, and sambar powder; sauté until the tomatoes turn mushy.

• Add water and boil for 5 minutes.

• Add the ground coconut mixture along with a little more water and bring it to a boil.

Print

vendakkai poricha kuzhambu

poritha kulambu

Ingredients

• 1 tablespoon peanut oil
• 1/2 teaspoon mustard seeds
• Curry leaves
• 1 cup onion
• 6 garlic
• 1 cup tomato
• 8 okra
• 1/2 tablespoon sambar powder
• 2 cups of water
• To grind
• 1/4 cup coconut
• 1/2 teaspoon fennel seeds
• 1 tablespoon onion
• water

Instructions

• First, grind coconut, fennel seeds, onion, and water to a smooth paste.
• Heat oil and splutter mustard seeds.
• Add curry leaves and okra; sauté until the slime disappears and the okra changes color.
• Add onion and garlic; sauté until they turn translucent.
• Add tomato and give a quick mix.
• Add salt, turmeric powder, and sambar powder; sauté until the tomatoes turn mushy.
• Add water and boil for 5 minutes.
• Add the ground coconut mixture along with a little more water and bring it to a boil.

Video

The post Vendakkai Poricha kuzhambu first appeared on Traditionally Modern Food.

Hotel Style Chutney | Coconut Chutney | Hotel Style Coconut chutney | restaurant style chutney | bangalore coconut chutney | saravana bhavan hotel style chutney | Thengai chutney | coconut chutney | thengai chutney with pottukadalai | coconut chutney recipe | Tamilnadu style coconut chutney | Tamil Nadu Style Chutney recipe | hotel style white chutney | Saravana Bhavan Hotel – Coconut Chutney | kothamalli chutney with step by step pictures and video recipe. Check out the hotel Thengai chutney recipe, and if you like the video, pls SUBSCRIBE to my channel

Thengai chutney | coconut chutney | thengai chutney without pottukadalai | coconut chutney recipe |Tamilnadu style coconut chutney | Tamil Nadu Style Chutney recipe | Saravana Bhavan Hotel – Coconut Chutney | hotel white chutney is an essential side dish (dip) served with South Indian tiffins like Idli, Dosa, Pongal, Vada, etc.

Coconut Chutney - two versions

A bright, hotel‑style Udupi Thengai Chutney brings together fresh coconut, roasted gram, peanuts, green chillies, and a fragrant coconut‑oil tempering to create the classic Bangalore darshini flavor. This version is smooth, mildly spicy, slightly tangy, and stays fresh longer thanks to the balanced blend of ingredients. It pairs beautifully with idli, dosa, pongal, vada, paddu, and even rice.

What makes Udupi Thengai Chutney different from regular coconut chutney?

Udupi‑style chutney includes roasted gram, peanuts, coriander, and a touch of tamarind, giving it a richer flavor and smoother texture compared to plain coconut chutney.

Why does my coconut chutney turn watery or separate?

Adding too much water initially or using a very old coconut can cause separation. Start with less water, grind to a smooth paste, then adjust consistency at the end.

How do Bangalore hotels get that bright green color?

Fresh coriander leaves and green chillies give the chutney its signature green shade. Using fresh coconut also helps maintain brightness.

Can I skip peanuts or roasted gram? 

Yes. You can use only roasted gram or only peanuts, but using both gives the best hotel‑style thickness and flavor.

How long does this chutney stay fresh?

It stays fresh for 6–8 hours at room temperature and up to a day in the refrigerator. Adding tamarind helps extend freshness.

Can I make this chutney without tempering? 

Tempering adds aroma and authenticity, but the chutney still tastes great without it. For a true hotel‑style finish, tempering is recommended.

Should I add less water while grinding the chutney?

Always add a little water while grinding chutney, which helps for the perfect ground texture. Mix well in between so that the chutney grinds well

Can I skip Tamraind?

hint of tamarind gives the best flavor. Tamarind is traditionally used, but you can use lemon juice or any other add-on for homestyle food.

amount of chilli?

Adjust according to your taste. My kids have less spice tolerance, so I have made it minimal

What kind of coconut should I use for Hotel white chutney?

I have used frozen coconut for the chutney. If you are going to use frozen coconut, then defrost the coconut and use it for chutney. If you are planning to use fresh coconut, avoid grating the brown part as it might affect the chutney's color.

Coconut-based recipes in TMF

Thogayal | chutney varieties 

Ingredients

1/2 tablespoon oil

2 tablespoon pottukadalai (roasted gram)

Curry leaves

2 tablespoon roasted peanuts

Small piece of tamarind

2 green chillies

Small piece of ginger

1/2 cup coconut (heaped)

1 1/2 cups water

Coriander leaves

Salt to taste

For tempering

1 tablespoon coconut oil

1/2 teaspoon mustard seeds

1 teaspoon urad dal

1 red chilli

A pinch of asafoetida

A few curry leaves.

How to make udupi coconut chutney with step-by-step pictures

•  Heat oil in a pan. Add curry leaves and green chillies, and sauté till they change color

•  Add pottukadalai and roasted peanuts. Sauté until aromatic. Switch off the flame

•  Furthermore, add ginger, tamarind, coconut, and 1/2 cup of water. Let it cool

•  Transfer to a blender, add salt, and grind

• Add coriander leaves and another 1/2 cup of water. Grind again to a smooth chutney

• Transfer to a bowl and addthe remaining 1/2 cup water to adjust consistency (chutney thickens over time, so adjust as needed)

•  Heat the coconut oil for tempering. Add mustard seeds and let them splutter

•  Add urad dal, red chilli, curry leaves, and asafoetida. Fry till golden

•  Pour the tempering over the chutney and mix well

Print

udupi thengai chutney

hotel style chutney

Ingredients

• 1/2 tablespoon oil
• 2 tablespoon pottukadalai roasted gram
• Curry leaves
• 2 tablespoon roasted peanuts
• Small piece of tamarind
• 2 green chillies
• Small piece of ginger
• 1/2 cup coconut heaped
• 1 1/2 cups water
• Coriander leaves
• Salt to taste
• For tempering
• 1 tablespoon coconut oil
• 1/2 teaspoon mustard seeds
• 1 teaspoon urad dal
• 1 red chilli
• A pinch of asafoetida
• A few curry leaves.

Instructions

• Heat oil in a pan. Add curry leaves and green chillies, and sauté till they change color
• Add pottukadalai and roasted peanuts. Sauté until aromatic. Switch off the flame
• Furthermore, add ginger, tamarind, coconut, and 1/2 cup of water. Let it cool
• Transfer to a blender, add salt, and grind
• Add coriander leaves and another 1/2 cup of water. Grind again to a smooth chutney
• Transfer to a bowl and addthe remaining 1/2 cup water to adjust consistency (chutney thickens over time, so adjust as needed)
• Heat the coconut oil for tempering. Add mustard seeds and let them splutter
• Add urad dal, red chilli, curry leaves, and asafoetida. Fry till golden
• Pour the tempering over the chutney and mix well

Video

The post Udupi Thengai chutney | bangalore hotel style chutney first appeared on Traditionally Modern Food.

chilli bajji, milagai bajji, mirchi bajji, bajji recipe, Indian fritters, chilli fritters, street style bajji, besan batter bajji, tea time snacks, South Indian snacks, deep fried snacks, bajji batter recipe, crispy bajji, pepper bajji, anaheim pepper bajji, yellow pepper bajji, pakora recipe, homemade bajji, easy bajji recipe, bhajji with step-by-step pictures and video recipe. Check out the onion bajji recipe, and if you like the video, pls SUBSCRIBE to my channel.

Chilli Bajji, also known as Milagai Bajji or Mirchi Bajji, is one of the most loved South Indian tea‑time snacks. These golden, crispy fritters are made by dipping long green chillies in a spiced gram‑flour batter and deep‑frying them to perfection. Light, crunchy, and bursting with flavour, this street‑style bajji is incredibly easy to prepare at home with just a handful of pantry ingredients. Whether you enjoy it with coconut chutney, tomato ketchup, or simply as a monsoon treat, this recipe guarantees the perfect crispness every time.

Which chillies are best for making chilli bajji?

Long, mild chillies like banana peppers, bajji milagai, yellow peppers, or Anaheim peppers work best. They give flavour without too much heat.

Why do we use a mix of besan, rice flour, and corn flour?

• Besan gives structure and flavour
• Rice flour adds crispiness
• Corn flour helps the batter stay light and crunchy

This combination creates the perfect bajji texture.

What does baking soda do in the batter?

 Baking soda makes the coating airy and slightly puffy. It’s optional, but great if you want a lighter, fluffier bajji.

How thick should the bajji batter be?

The batter should be slightly thick but pourable, similar to dosa batter. It must coat the chilli evenly without dripping too much.

Can I slit and stuff the chillies?

Absolutely. You can fill them with:

• Spiced mashed potatoes
• Tamarind chutney
• Cheese
• Onion masala

This turns it into a fuller, street‑style stuffed bajji.

How do I make the bajjis extra crispy?

• Add a little extra rice flour
• Fry on medium heat
• Do not overcrowd the pan
• Fry twice for extra crunch (optional)

Why is my bajji absorbing too much oil?

• The batter may be too thin
• Oil temperature may be low
• Too much baking soda
• Overmixing the batter

Adjusting these will help reduce oil absorption.

Can I air‑fry or bake chilli bajji?

Yes, though the texture won’t be identical. Brush with oil and bake at 200°C (400°F) for 15–18 minutes or air‑fry at 180°C for 12–15 minutes.

Ingredients

1 cup besan flour

1/4 cup rice flour

1 teaspoon corn flour 

1/2 tablespoon Kashmiri chilli powder

1 teaspoon salt

1/4 teaspoon carom seeds

A pinch of asafoetida

1/4 teaspoon turmeric powder

A pinch of baking soda 

bajji milagai

1 cup + 2 tablespoon water

Oil for deep frying

How to make vazhakkai bajji with step-by-step pictures

•  In a mixing bowl, combine besan flour, rice flour, corn flour, salt, asafoetida, turmeric powder, Kashmiri chilli powder, and carom seeds.

•  Gradually add water while whisking to form a smooth, lump‑free batter.

•  Add baking soda and mix well (optional step).

• Heat oil in a deep frying pan over medium flame.
•  Dip each bajji milagai slice into the batter, coating evenly.

• Drip off excess batter before gently sliding the slice into hot oil.
• Fry a few slices at a time, flipping occasionally until golden and crisp.

• Remove and drain on paper towels to absorb excess oil.
•  Serve hot with chutney.

Print

milagai bajji

mirchi bajji

Ingredients

• 1 cup besan flour
• 1/4 cup rice flour
• 1 teaspoon corn flour
• 1/2 tablespoon Kashmiri chilli powder
• 1 teaspoon salt
• 1/4 teaspoon carom seeds
• A pinch of asafoetida
• 1/4 teaspoon turmeric powder
• A pinch of baking soda
• bajji milagai
• 1 cup + 2 tablespoon water
• Oil for deep frying

Instructions

• In a mixing bowl, combine besan flour, rice flour, corn flour, salt, asafoetida, turmeric powder, Kashmiri chilli powder, and carom seeds.
• Gradually add water while whisking to form a smooth, lump‑free batter.
• Add baking soda and mix well (optional step).
• Heat oil in a deep frying pan over medium flame.
• Dip each bajji milagai slice into the batter, coating evenly.
• Drip off excess batter before gently sliding the slice into hot oil.
• Fry a few slices at a time, flipping occasionally until golden and crisp.
• Remove and drain on paper towels to absorb excess oil.
• Serve hot with chutney.

Video

The post Chilli Bajji | Milagai bajji | mirchi bajji first appeared on Traditionally Modern Food.

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Craving a quick, wholesome, and flavour‑packed meal that comes together in just one pot? These One‑Pot Paneer Millet Noodles are the perfect fusion of comfort and nutrition. Loaded with marinated vegetables, spicy paneer, and soft millet noodles, this recipe brings together bold sauces, minimal prep, and the convenience of pressure cooking. Whether you're a busy home cook or someone who loves experimenting with healthy noodle varieties, this dish delivers taste, texture, and satisfaction in every bite.

How to chop veggies

Thinly chopped veggies cook faster and give an amazing texture to the fried rice, so I would recommend that. 

Marination

Marinating the veggies makes them flavorful, so I would always recommend doing it

What vegetables work best for this one‑pot noodle recipe?

Mixed vegetables like carrots, capsicum, and cabbage work beautifully. They hold texture even after pressure cooking and absorb the sauces well. You can also use beans, baby corn, peas, and mushrooms

Can I replace paneer with another protein?

Yes, tofu is the closest substitute. It absorbs sauces well and stays firm. You can also use soya chunks or tempeh for a plant‑based twist.

Why do we marinate the vegetables and paneer separately?

Vegetables need a lighter marinade to soften and flavour them, while paneer benefits from a slightly stronger, spicier coating like Schezwan sauce to stand out in the final dish. also paneer at the bottom later might turn brown, so I prefer this way

How long should millet noodles be soaked before cooking?

Millet noodles soften quickly. A 2‑minute soak in hot water with the noodle masala is enough to loosen them without turning mushy. If you are using Hakka noodles, soak for 5 minutes.

 What noodle varieties can I use instead of millet noodles?

 You can use:

• Wheat noodles
• Rice noodles
• Hakka noodles
• Ragi noodles
• Oat noodles. Just adjust soaking time—rice noodles need longer soaking, while wheat noodles may soak for a short time

How much water should I add while pressure cooking noodles?

Use just enough reserved soaking water to create steam—too much water can make noodles soggy. Add a splash only if the mixture looks too dry before closing the cooker.

How many whistles or minutes should I pressure cook the noodles?

Cook on medium‑high flame for 6 minutes and do a quick pressure release. This prevents overcooking and keeps the noodles springy.

What sauces give the best flavour in this recipe?

A combination of soy sauce, rice vinegar, chilli sauce, and Schezwan sauce creates a balanced mix of tangy, spicy, and umami flavours.

Can I skip sesame oil?

Sesame oil adds a nutty aroma and authentic Asian flavour, but you can replace it with sunflower or rice bran oil if needed.

How do I prevent noodles from sticking together?

• Soak them briefly, not too long
• Toss with a little sesame oil
• Layer them between vegetables in the cooker
• Avoid stirring vigorously after cooking

Can I use black pepper powder?

Yes, you can use black or white pepper powder. Adjust the pepper powder according to your spice.

Ingredients

Marinate veggies

225 g mixed vegetables

1 tablespoon rice vinegar

1/2 + 1 tablespoon soya sauce

1 tablespoon hot chilli sauce

Pinch of sugar

Little salt

Spring onion

4 garlic cloves

Marinate paneer

1 cup paneer

1/2 tablespoon Schezwan sauce

Noodles

180 g millet noodles

1/4 teaspoon sesame oil

Noodles masala powder

Hot water

How to make one-pot noodles with step-by-step pictures

• Marinate the vegetables with rice vinegar, soya sauce, chilli sauce, sugar, and salt. Mix well and keep aside

• Mix paneer with schezwan sauce and keep aside

• Add sesame oil, hot water, and noodles masala to the millet noodles. Soak for 2 minutes

• Drain the noodles using a colander and reserve the water

• In a pressure cooker, add a little sesame oil, reserved water, and half of the marinated vegetables

• Place the soaked noodles on top and spread evenly

• Add the remaining vegetables over the noodles

• Layer the marinated paneer on top

• Add a little more reserved water if needed

• Close and pressure cook on medium-high flame for 6 minutes, and do a quick release

• Open, add spring onion greens, and mix gently

Print

one pot noodles

cooker millet noodles

Ingredients

Marinate veggies

• 225 g mixed vegetables
• 1 tablespoon rice vinegar
• 1/2 + 1 tablespoon soya sauce
• 1 tablespoon hot chilli sauce
• Pinch of sugar
• Little salt
• Spring onion
• 4 garlic cloves

Marinate paneer

• 1 cup paneer
• 1/2 tablespoon Schezwan sauce

Noodles

• 180 g millet noodles
• 1/4 teaspoon sesame oil
• Noodles masala powder
• Hot water

cooker noodles

• 1 tablespoon sesame oil
• 6 tablespoon water

Instructions

• Marinate the vegetables with rice vinegar, soya sauce, chilli sauce, sugar, and salt. Mix well and keep aside
• Mix paneer with schezwan sauce and keep aside
• Add sesame oil, hot water, and noodles masala to the millet noodles. Soak for 2 minutes
• Drain the noodles using a colander and reserve the water
• In a pressure cooker, add a little sesame oil, reserved water, and half of the marinated vegetables
• Place the soaked noodles on top and spread evenly
• Add the remaining vegetables over the noodles
• Layer the marinated paneer on top
• Add a little more reserved water if needed
• Close and pressure cook on medium-high flame for 6 minutes, and do a quick release
• Open, add spring onion greens, and mix gently

Video

The post One Pot Noodles | cooker paneer millet noodles first appeared on Traditionally Modern Food.