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.
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.… » click to continue reading “South Indian Breakfasts – Idli, Dosa, and Uthappam with Spicy Coconut Chutney”