While uthappam has its own traditional recipe, two day old idli or dosai batter makes wonderful uthappam, which is a slightly thick dosai. I dislike calling it pancakes – pancakes are more melt in your mouth, not much subtance/texture. Uthappam is a robust, spongy in the center and crispy in the edge, thick, smaller dosai. This version is spiced up with molagapodi (idli podi) and topped with onions and cilantro.
You say gongura and I say Andhra! It’s The king of Andhra cuisine. The one and only gongura pachchadi. This chutney made with the sour leaves of the roselle plant is an absolute favorite dish, and I’ve always thought the store bought one was too oily and oversalted. So this year, I got a couple of plants at a plant sale. And it’s doing extremely well in the Florida weather. I harvested about 8 cups of leaves today, and set to work making this yummy chutney. My husband and I had it for lunch with hot steaming rice, and a dollop of ghee. Heaven! I researched several recipes, and used the Guntur recipe, the way it’s made in Guntur in Andhra.
This is a low fat, vegan, gluten free, tasty side dish made out of steamed plantains. A healthy alternative to fried plantains. Excellent accompaniment for sambar rice and rasam rice. Simple ingredients, steamed, and delicous.
Making Set Dosai – Video Print Recipe Set Dosai Set dosai is a type of dosai from Karnataka cuisine. It …
I am not sure what language thokku is in, most likely Telugu, but it refers to any fresh herb/vegetable pounded/ground to a paste with salt, tamarind and jaggery, and reduced in sesame oil. The key ingredients are tamarind, jaggery, and sesame oil. This recipe makes a thokku out of fresh green chilies and is dynamite!