Rava Kesari is a sweet dish flavored with ghee, cardamom, and saffron. It’s a traditional South Indian dessert often served ...

Soak urad dal overnight, grind into a smooth batter, and mix in ginger, green chilies, salt, and a pinch of hing. Once the kanji liquid cools, soak the crispy vadas in the tangy liquid for at least 2 ...

If you are looking for a hot snack during a typical winter day, there’s nothing better than rasam paired with crispy vadas. The South Indian staple is not just delicious but also keeps you warm. Soak ...

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Moong Daal/ yellow lentils (soaked), ginger paste, green chilli chopped, baking soda(optional), water, yogurt, tamarind chutney, tomato sauce, green chutney, red ...

Split Skinned Black Gram Lentil, Split Yellow Lentils (Moong Dal), green chilli, Ginger, Salt , Oil for frying vada, Yogurt chilled, Sugar, Tamarind Chutney , Mint Cilantro Chutney , Roasted Ground ...

Crispy, golden, and packed with flavour, South Indian pakodas are the perfect winter snack. From the classic Masala Vadai to ...

A feast of traditional South Indian cuisine is served during Pongal, a colourful harvest festival. Read about six authentic ...

A popular appetiser during Pongal celebrations is vada, which is deep-fried lentil fritters. These crunchy delights, which are made from split chickpeas (chana dal) or black gramme (urad dal), are ...

Beat daal well to make it light and fluffy. 2. Heat the oil. 3. Shape the wadas and fry in hot oil, to a golden brown over medium heat. Lift out of the oil and put into a pan of salted water. 4.