From banana fritters to spicy seafood and creamy coconut stews, these South dishes from Kerala, Tamil Nadu, Andhra, and ...

This warm, seasonal Kerala-style sweet curry made with ripe jackfruit and creamy coconut milk is a nostalgic comfort food — often enjoyed with appam, idiyappam, or puttu.

The Ghee Upma and Butter Idiyappam have shelf lives of six months and one year, respectively, without using any artificial preservatives. Milma Chairman KS Mani said, “As part of diversification ...

Milma introduces ready-to-cook Instant Ghee Upma and Butter Idiyappam Thiruvananthapuram, Apr 23 (UNI) Milma on Wednesday launched two new products — Instant Butter Idiyappam and Instant Ghee Upma — ...

Ragi Idiyappam or Ragi Puttu South Indian staples like ragi idiyappam (string hoppers) and ragi puttu are soft, steamed, and easy to digest. They can be served with grated coconut and a light ...

1 cup rice flour 2 cups water 1 tsp oil 1/2 tsp salt 1 tbsp oil 1/2 tsp mustard seeds 1 tsp urad dal 1 tsp chana dal 2-3 dry red chillies 2 green chillies, slit 2 sprig curry leaves 1/2 cup coconut, ...

Idiyappam, a traditional Tamil Nadu dish, is trending as a breakfast option. Prepared from rice flour, this steamed delicacy is light and can be paired with a range of other dishes.

Fill your idiyappam press with the dough. Grease an idli steamer with oil. Press the dough through the press directly into the greased idli moulds. Steam for 10-12 minutes, or until cooked through.

Now, for the perfect idiyappam, take a string hopper and fill it with the finger millet dough. Spin the spring maker, so that you get the threads over it. Steam it for around 8-10 minutes and serve ...

2 cups red rice idiyappam (ready to cook) 2 tablespoon carrot 2 tablespoon beans ½ cup cabbage 2 teaspoon garlic, finely chopped 1 teaspoon red chilli flakes Salt 2 tablespoon oil Place the red rice ...

Press the dough through an idiyappam presser onto banana leaves sprinkled with grated coconut. Alternatively, press directly onto an idli pan. Steam the pressed dough for 5-10 minutes.