Search results
Results from the WOW.Com Content Network
The food prepared using this recipe is now called uddina idli in Karnataka. The recipe mentioned in these ancient Indian works leaves out three key aspects of the modern idli recipe: the use of rice (not just black gram), the long fermentation of the mix, and the steaming for fluffiness. The references to the modern recipe appear in the Indian ...
In Indonesia and Malaysia, the term encompasses all forms of bread, including Western-style bread, as well as the traditional Indian breads. [29] In Thailand, โรตี is a popular street food that can be eaten as a dessert or as a side dish. Some Thai curries can also be accompanied with a side of roti, primarily Southern Thai curries.
Chapati (alternatively spelled chapathi; pronounced as IAST: capātī, capāṭī, cāpāṭi), also known as roti, rooti, rotee, rotli, rotta, safati, shabaati, phulka, chapo (in East Africa), sada roti (in the Caribbean), poli (in Marathi), and roshi (in the Maldives), [1] is an unleavened flatbread originating from the Indian subcontinent and is a staple in India, Nepal, Bangladesh ...
Rava idli - variation of idli made with semolina (rava) Kachori – unleavened deep-fried bread with lentils filling; Khakhra – thin crackers made from mat bean, wheat flour and oil; Kori rotti - A crisp, dry wafers made from boiled rice in the Tulu Nadu region. This name is given to both the bread and the dish that includes Mangalorean ...
Coconut chutney, Tomato chutney, Pudina chutney, Paruppu Thuvaiyal, Pirandai Thuvaiyal, etc will come under this category. This is eaten with rice and also with other dishes like idli, dosai, appam, Idiyappam, Uthaappam, adai, paniyaram, etc. In Hindi they call it Chutney and in Malayalam they call it Chammanthi. 5.
Idiyappam is a culinary speciality throughout the Indian states of Tamil Nadu, Kerala, Karnataka and the country of Sri Lanka.The name idiyappam derives from Tamil. The Tamil word 'Idi' together forms the name Idiyappam. The dish is also, frequently, called as noolappam or noolputtu, originating from the Tamil word nool, meaning string or thread.
Pitha is especially popular in Bangladesh and the eastern Indian states of Bihar, Uttar Pradesh (eastern parts), West Bengal, Odisha, Jharkhand, the South Indian state of Kerala, and the Northeast Indian states, especially Assam. Pithas are typically made of rice flour, although there are some types of pitha made of wheat flour.
Upma, uppumavu, or uppittu is a dish of thick porridge from dry-roasted semolina or coarse rice flour. [1] Upma originated from South India, and is most common in Kerala, Andhra Pradesh, Tamil Nadu, Odisha, Telangana, [2] Karnataka, Maharashtra, and in Sri Lankan Tamil communities.