Traditional Baked Rice custard. Lovely when warm, this tastes just as good when you chill it overnight before serving.

pin 1

A dish made out of rice, unique to the region of dakshin kannada and udipi district. The word 'neer' means water. The dish is named so as the batter is wattery. Serve with chutney or sambhar or for a change with jaggery mixed with grated coconut.

pin 1

Dosas too are an integral part of south indian cuisine and ranks next only to idlis in the popularity chart! you can either make a separate batter for dosas as specified below, or make the idli batter itself in bulk and use for both purposes – the only difference being that while idli batter is fermented for a long time, dosa batter need not necessarily be fermented. You can use the batter as soon as it is ground, or keep it in the refrigerator and take it out just 15 minutes before using.

pin 1

ragi dosa – fermented dosa recipe of ragi or finger millet crepes. nutritious breakfast rich in protein, calcium and fibre. vegan as well as gluten free. #glutenfree #vegan #dosa #ragi #crepes

I’m putting my friend Manasi in the spotlight for this post, which features a version of her Pineapple Halwa recipe, also known as sheera.

Pinterest • The world’s catalogue of ideas
Search