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The Veg Cuisine Of South India

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By Author: Chennai Srilalitha
Total Articles: 1
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Dosa:
Originally developed in South India, the dosa is a thin and crispy savory pancake popular in Indian cuisine. It is made from fermented batter made from rice and lentils that is then cooked into a thin pancake on a griddle or large skillet. Dosas make an ideal vegan meal as they are usually served with chutney, sambar, and other vegan accompaniments.

Uttapam:
Uttapam is like a thick pancake made with various vegetables such as onions, tomatoes, carrots, potatoes, and fresh coriander added to the mixture. It is served with coconut chutney or Sambar and can be eaten as breakfast, brunch, or light lunch meal.

Appam:
Appam is a traditional South Indian dish made of ground rice, water, and white sugar batter which is cultured overnight to make appetizing light pancakes called Appams. The special gift of these pancakes is their sponge center which gives extra softness inside while it remains crisp on the outside after frying in hot oil.

Idli Sambar:
Idli sambar or idli sambar is one of the most popular south-Indian vegetarian dishes ever! It typically consists of steamed fermented ...
... rice cakes (the idli) that are served with a spicy lentil stew (the sambar). Many variations exist including adding vegetables like potatoes, eggplant, or squash—the possibilities are endless!

Vadas:
Vada (or vadai) refers to different types of savory fritters from South India. These delicious munchies can be served anytime during the day, making great appetizers or evening snacks. They’re basically balls cooked in hot oil until they turn golden brown - a great way to add some crunch to your meal!

Rava Uppuma:
Rava Uppuma is one of the easiest South Indian vegan dishes you can prepare at home! It involves combining semolina with spices such as mustard seeds, green chilies, curry leaves, and pepper - plus lots of chopped vegetables for extra yumminess factor if desired - before frying it for several minutes until dry and crispiness arises! All this without any added fat whatsoever!

Kootu Curry:
Kootu curry (or kudu kari) marks an important landmark in Sri Lankan cooking history being one of the first patented dishes originating from Southern India back centuries ago! This unique combination combines spongy dahl cakes with yellow split-pea flavored stew simmered in spices like cumin seeds/powder taken off heat when ready to eat; often considered alongside other traditional accompaniments such as vegetable polau raita (cucumber spice) & plain whitebhath(rice & peas)!

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