South Indian cuisine is mostly rice based. Rice is combined with other lentils to make delicious idlis dosas, vadas and uttapams that are popular all over the world. These food items are delicious, nourishing and digestible they are served with sambhar and coconut chutney.
Recipe of South Indian Snacks
Palak Paneer Dosa
- Spinach paste – ½ cup
- Dosa batter -3 cups
- Salt – 1 tsp
Ingredients for stuffing:
- Chopped Spinach – 2 cups
- Crumbled Paneer – 200 grams
- Oil – 2-3 tbsp.
- Salt – ½ tsp
- Cumin seeds – ½ tsp
- Green chili – 2
- Ginger – ½ inch
How to make dosa batter?
- Soak 3 cups of rice and 1 cup of urad dal separately for 5-6 hours. Grind the two together with little water and 1 tsp of fenugreek seeds. Add salt, mix well and let the batter to ferment. Make the spinach paste by grinding fresh, clean spinach leaves in a grinder.
How to prepare stuffing for palak dosa?
Heat 2 tsp oil in a pan; add cumin seeds, chilies and garlic paste, and chopped spinach, salt, red chili and paneer.
How to make dosa?
- Add the spinach paste and salt to the dosa batter. If the batter is thick, add some water into it.
- Pour some batter on a heated tawa and spread it into a round shape with the back of a spoon.
- Cook until it gets golden brown in color from beneath.
- Place 2 tsp is stuffing in the entry and spread in thin. Fold the dosa and take it off from flame.
- Serve piping hot Palak paneer dosa with sambar or coconut chutney or peanut chutney
Neer dosa is a popular breakfast item of Karnataka. Neer in kannad means water and the consistency of the batter of this dosa is like flowing water. Neer dosas are fine, light, paper thin crepes which are not fermented like other dosas and are very simple to make.
- Raw rice – 1 ½ cups
- Fresh coconut – 2 tbsps., grated
- Salt to taste
- Oil to grease pan
- Wash and soak rice for 3-4 hours.
- Grind the rice with the grated coconut to a fine paste adding water as required. The batter should be like a flowing liquid and must be ground smooth.
- Add salt to taste and mix well. The consistency of the batter can be tested by seeing that the batter should not form a coating on the back of the spoon. If it does, add more water to the batter. It can be used immediately
- Reduce flame after the tawa is sizzling hot, pour a ladle full of batter from the sides of pan in a circular motion. Fill the center and holes if any with more batter.
- Place a lid over the pan and cook on medium high flame for a minute. The dosa will remain white, but will leave the sides when ready. Do not cook from the other side.
- Fold the neer dosa like a triangle and serve with chutney of your choice, egg curry or chicken curry.
Appam is an easy to make the healthy Kerala breakfast dish. They look like lacy pancakes with crispy sides, soft in touch and fluffy in the center. It is served with varieties of vegetable stews, chicken stew, egg roast or sweetened coconut milk.
- Raw rice – 1 1/2 cups soaked in water for 4-5 hours
- Grated coconut –¾ cup
- Salt – 1 tsp
- Sugar – 2 tsps.
- Baking soda –¼ tsp
- Grind the rice with grated coconut in a mixer grinder. Add water little by little while grinding. The ground batter can be la little coarse, but not too coarse.
- In a stainless steel vessel, add ¼ cup of the ground batter and ¾ cup of water. Cook over low flame while stirring it constantly. Continue stirring and cooking till it appears like a transparent thick mixture and cool it.
- Add the cooled cooked batter to the remaining ground appam batter and mix well.
- Add ¼ cup water, if necessary to make the batter like a rava dosa batter with a pouring consistency.
- Place lid and ferment this batter overnight. Add salt, sugar and baking soda and mix lightly.
- Heat the non-stick appam pan on medium flame for 2 mts. Grease the pan with 1or 2 drops of oil. Pour a spoon full of batter in the center of the pan and shake the pan to spread the batter in a circular manner, there will be more batter in the center. Cover and cook on low flame
- The edges will be crisp and will slowly leave the sides of the pan. Remove from pan
- Serve warm appams with vegetable or chicken stew, egg roast or sweetened coconut milk.