5 South Indian Dishes made from Rice to Try

There are a variety of South Indian dishes that are made using rice, typically using rice flour.

South Indian dishes have a distinct appearance and taste.

The south side of India has a lot of differences in comparison to the north and the west; while keeping some subtle similarities.

One is the consumption of rice. South Indian dishes are often served with rice rather than roti or naan. Dishes are also made from rice.

This makes them healthier than other dishes but taste just as great, if not better.

With that said, here are five recipes to check out and try out yourself.

Dosa

Dosa is an indispensable South Indian staple.

This thin and crepe-like dish is made from a fermented rice and daal batter.

Dosas are often filled with aloo masala or paneer, making for a tasty meal.

Ingredients

• 100g idli rice
• 100g regular rice
• 50g urad daal
• A pinch of fenugreek seeds
• 2 tbsp flattened rice
• 1½ cups water
• ¾ cup water, for grinding
• ½ tsp rock salt
• Oil as required

Method

1. In a bowl, add both the idli rice and regular rice. Add urad daal and fenugreek seeds.
2. Rinse a few times then set aside.
3. In a separate bowl, rinse the flattened rice then add to the first bowl.
4. Pour the 1½ cups of water, cover and leave to soak for five hours.
5. To make the batter, drain thoroughly and add the ingredients to a wet grinder jar.
6. Add ¾ cups of water and grind until you get a grainy consistency.
7. Pour the batter into a large bowl and add the salt. Mix well, then cover and allow to ferment for around eight hours.
8. Once ready, heat a cast iron pan then spread half a teaspoon of oil over the pan’s surface.
9. Lightly stir the batter, take a ladle of it and pour it into the pan. Gently spread the batter until a thin layer covers the whole pan.
10. Cover and cook on a low heat.
11. When the top of the batter has cooked, spread half a teaspoon of oil around the edges and centre.
12. Cook until golden and crispy.
13. Fold and serve immediately. Alternatively, fill with your choice of sambar or masala, fold then serve.

This recipe was inspired by Veg Recipes of India.

Uttapam

Uttapam is a South Indian breakfast pancake made with a fermented rice and daal batter.

Unlike dosa, uttapam is a little thicker and topped with different vegetables like onions, tomatoes and carrots.

It can also become a pizza with a Desi twist if you melt mozzarella cheese on top.

Ingredients

• 2 cups idli batter
• 1 Onion, finely chopped
• ½ cup pepper, finely chopped
• ½ Tomato, finely chopped
• 3 Green chillies, finely chopped
• Oil
• Salt to taste

Method

1. Heat a cast iron pan and swirl some oil around the pan.
2. When hot, pour in a ladle of the batter and spread it around the pan. Ensure that it is thicker than a dosa batter spread.
3. Sprinkle onions, peppers, tomatoes and green chillies over the batter and gently spread with a spatula.
4. Drizzle one teaspoon of oil around the edges.
5. Cook for around three minutes until the bottom becomes light golden-brown.
6. Flip over and cook for a further minute.
7. Once golden, transfer to a plate and serve with your choice of chutney.

This recipe was inspired by Food Viva.

Idiyappam

Idiyappam is a rice noodle dish originating in the South Indian states of Tamil Nadu, Kerala and Karnataka.

It consists of rice flour pressed into noodles, woven into a disc-like shape and steamed.

There are a number of ways to cook idiyappam but the easiest way is with a bamboo steamer.

Ingredients

• 1 cup idiyappam flour
• 1 tsp oil
• Salt to taste
• Water as required

Method

1. In a bowl, add the flour, salt and oil. Mix well then gradually add boiling water, mixing at the same time.
2. Stop adding water once the dough comes together.
3. Once warm, grease your hands with oil and knead to a soft non-sticky dough.
4. Shape into cylinders and set aside.
5. Grease the bamboo steamer with oil and add a thin layer of dough.
6. Boil water in a steamer pot then place an idli plate. Place the steamer on it.
7. Cover and steam cook for three minutes.
8. Ensure that it is soft and not sticky before serving.

This recipe was inspired by Sharmi’s Passions.

Puttu

Puttu is steamed cylinders made of ground rice layered with coconut shavings.

Sometimes, it has a sweet or savoury filling.

Puttu is typically enjoyed as a breakfast dish served hot with sweet accompaniments such as palm sugar, or savoury like chana masala.

To make this, you will need a puttu steamer.

Ingredients

• 2 cups puttu flour
• ¼ tsp salt
• Water as required
• 1 cup coconut, grated

Method

1. In a large bowl, mix together the flour and salt.
2. Gradually add the water and mix with your fingertips until the mixture reaches a crumbly consistency but is still moist.
3. Place some of the mixture into the steamer and layer with two tablespoons of grated coconut.
4. Alternate between the mixture and the coconut.
5. Close the cylindrical tube and steam for five minutes or until the steam starts to escape.
6. Once done, carefully open the steamer and gently push out the puttu using a wooden ladle.
7. Serve the puttu with kadala curry.

This recipe was inspired by Hebbar’s Kitchen.

Pathiri

Pathiri looks like roti but it is made from rice flour.

It is part of the local cuisine among the Mappilas of the Malabar region in Kerala.

Pathiri is a versatile South Indian dish that pairs well with a number of curries.

Ingredients

• 2 cups roasted rice flour
• 2 cups water
• Salt to taste

Method

1. Sift the rice flour with a fine mesh sieve then set aside.
2. In a large saucepan, bring the water to a boil before adding salt and bringing it to a simmer.
3. Gradually add the rice flour, stirring continuously over a low heat. Make sure it does not burn.
4. Cover and keep on a low heat for 10 seconds before switching off the heat. Knead the dough with a metal spoon.
5. When the dough has cooled, knead thoroughly for five minutes until the dough comes together and is smooth.
6. Roll into lemon-sized balls and press between the palms of your hands.
7. Dust a work surface and rolling pin with rice flour and roll the dough balls into thin circles.
8. Heat a non-stick pan on medium heat.
9. Place a pathiri onto the pan and rotate it. When it starts to bubble, flip it over.
10. Gently press down using the back of a spoon.
11. Allow it to puff up then remove it from the pan.
12. Serve with your choice of curry.

This recipe was inspired by Kothiyavunu.

These dishes take rice and transform it into a plethora of flavours.

While some are best enjoyed for breakfast, others can be eaten at any time of the day.

So if you are craving any of these dishes, try out these recipes.