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Soft Idli :
special variety of rice. The best part of the idlis is actually
the accompaniments. They serve four types of chutneys and
sambar.
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Dosa (dosai):
Made with a similar batter to the idli, these large, thin
crepes are fried golden and served with sambar and chutney.
The famous masala dosai is filled with potato curry.
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Vada or Vadai:
This looks like a donut, but it isn't sweet. It's made from
an urad lentil batter, with onions, spices, and often ginger
bits, then deep fried. Ordering "iddli-vadai" will
usually get you a plate with two idli and one vadai.
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Pic-Dosa:
Made like a pic-Dosia but deep fried. The best ones arrive
at your table puffed up like soccer balls. Careful, the steam
inside is hot. Usually served with a potato curry.
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Special-Idli:
The ubiquitous South Indian breakfast food. These are fat
little cakes of a rice/lentil mixture that are fermented overnight
and then steamed. They are served, like almost all tiffin.
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Sambar:
Sambar can be made in two different ways: with readymade sambar
powder or ground powder.Since you are a novice, we will stick
to the readymade sambar powder variety with ladies finger and
brinjal. |
