Kashmir To Kanyakumari
South Indian food is relished not only in the southern part of the sub-continent, but also in the other quadrants. It is never a surprise to find a dosa stall in the local markets and a long queue awaiting its taste.
South Indian cuisine is not limited to dosas and includes the cuisines of the five southern states of India, viz. –
- Andhra Pradesh
- Karnataka – Korri Gassi, Mysore Pak, Mysore Masala Dosa, Neer Dosa
- Kerala – Puttu, Appam, Idiyappam
- Tamil Nadu – Idli, Sambhar, Dosa, Chicken Chettinad, Uttapam
And the union territories of Lakshadweep, Pondicherry, and the Andaman and Nicobar Islands.
Make it regular
South Indian dishes are rich in probiotics which are attributable to a healthy digestive system. Most food items such as dosas, idli, uttpam are made through the process of fermenting rice and lentils, which gives rise to the good bacteria.
One of the most underrated ingredient of the south Indian kitchen is Coconut. They are fibrous, and a great source of potassium. Cooking involves the use of coconuts and coconut oils, which make the food relatively lighter and healthier.
Items such as Idli, Ada, Puttu are all steam cooked to perfection, and others such as Appam and Dosa are cooked with nearly negligible amount of oil.
To top it with cherry, let it be known that the World Health Organisation (WHO) picked up Idli to be one of the healthiest breakfast options available in the world.
Make It Healthier
We love to experiment and learned that healthy stuff can be made healthier. The result of that was making a dosa with Ragi or Finger Millet.
Ragi is a rich source of fibre and also helps to lower cholesterol level. It is also rich in calcium, great for weight loss and controlling diabetes.
You can try to make it yourself by clicking here, giving you not one, not two, but three ways of doing the same.