Rice dumplings, steamed and cooked in a coconut and jaggery milk.
Rice dumplings, steamed and cooked in a coconut and jaggery milk.
The speciality of this rasam is in a special rasam powder that is made in the Udupi region. Has the full recipe to make the rasam powder & rasam
Almost like a sambar, but not quite. The spice paste is what makes all the difference. With a hint of coconut and spice from the green chillies, this kuzhambu is a show stopper.
A thattai or a lentil rice crisp made during festive occasions also made popular at bakeries in Bangalore
Inspired by the usual Poori masal, here is another take on this fabulous tiffin. What's special about this is the homemade garam masala that is added