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Medu vada. Medu vada (pronounced [meːd̪ʊ vəɽaː]; lit. 'soft vada ') is a South Indian breakfast snack made from Vigna mungo (black lentil). It is usually made in a doughnut shape, with a crispy exterior and soft interior. [1] A popular food item in South Indian cuisine [2] it is generally eaten as a breakfast or a snack. [1][3]
Upma, uppumavu, or uppittu is a dish of thick porridge from dry-roasted semolina or coarse rice flour. [1] Upma is a famous south indian recipe,It originates from India, most common in Kerala, Andhra Pradesh, Tamil Nadu, Telangana, [2] Karnataka, Maharashtrian, and Sri Lankan Tamil dish.it have various seasonings and/or vegetables are often added during the cooking, depending on individual ...
Idli. Idli or idly (/ ˈɪdliː /; plural: idlis) or iddali or iddena is a type of savoury rice cake, originating from South India, popular as a breakfast food in Southern India and in Sri Lanka. The cakes are made by steaming a batter consisting of fermented de-husked black lentils and rice.
v. t. e. South Indian cuisine includes the cuisines of the five southern states of India — Tamil Nadu, Andhra Pradesh, Karnataka, Kerala and Telangana —and the union territories of Lakshadweep, and Pondicherry. There are typically vegetarian and non-vegetarian dishes for all five states. Additionally, all regions have typical main dishes ...
Masala dosa (Kannada: ಮಸಾಲೆ ದೋಸೆ, masāle dōse) is a dish of South India. [1] It is a type of dosa originating in the town of Udupi, Karnataka. [1] [2] [3] While there is variation in the recipe from town to town, [4] the basic recipe typically starts with a fermented batter of parboiled rice, poha, and various legumes (black gram, pigeon peas, chickpeas), and incorporates ...
Tamil cuisine is a culinary style of Tamil people originating in the southern Indian state of Tamil Nadu and neighboring Sri Lanka. [1] Meats, along with rice, legumes, and lentils, are popular. Dairy products and tamarind are used to provide sour flavors. On special occasions, traditional Tamil dishes are served in a traditional manner, using ...
Puri, also poori, is a type of deep-fried bread, made from unleavened whole-wheat flour, originated from the Indian subcontinent. Puris are most commonly served as breakfast or snacks. It is also served at special or ceremonial functions as part of ceremonial rituals along with other vegetarian food offered in Hindu prayer as prasadam.
Puttu with chickpea curry. Puttu principally consists of coarsely ground rice, grated coconut, little salt and water. It is often spiced with cumin, but may have other spices.. The Sri Lankan variant is usually made with wheat flour or red rice flour without cumin, whereas the Bhatkal recipes have plain coconut or masala variant made with mutton- or shrimp-flavoured grated cocon
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