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You are here: Home / Food / Cooking / South Indian Breakfasts – Idli, Dosa, and Uthappam with Spicy Coconut Chutney

Feb 16 2021

South Indian Breakfasts – Idli, Dosa, and Uthappam with Spicy Coconut Chutney

I made fermented Rice + Black Lentils batter. Took almost 2 days to ferment in this cold weather. Then I used the batter for steaming hot Idlis, and pan-frying crispy Dosas and veggie extravaganza Uthappams. A spicy Coconut Chutney was the friendly accompaniment to all of them.

South Indian Breakfasts – Idli, Dosa, and Uthappam with Spicy Coconut Chutney

Not bad for a first try. All of the dishes came out so good and tasted delicious, just like I was back in Namma Bengaluru. I’ll definitely experiment with it more.

Written by Salman Ravoof · Categorized: Cooking · Tagged: Coconut Chutney, Dosa, Idli, South Indian Cuisine, Uthappam

About Salman Ravoof

Eccentric, mildly sarcastic, and very straight forward. A geek at heart. Adventure, science, and intelligence excite him. Likes to keep rummaging through random topics in his free time. Always ready to learn, except when he's hungry. Connect with him on this blog or on salmanravoof.com.

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