Kerala classics, made simple

You'll need

• Swamy's Idli/Dosa Batter (1 pack)
• Ghee or vegetable oil (4 tbsp)
• For Potato Masala:
• 3 medium potatoes (boiled & mashed)
• 1 medium onion (sliced)
• 1 tsp mustard seeds, 1 sprig curry leaves
• 1/2 tsp turmeric powder & salt to taste

Method

1. Bring your Swamy's batter to room temperature for 30 mins before cooking.
2. Make Potato Masala: Heat 1 tbsp oil, splutter mustard seeds, sauté onions, green chilies, curry leaves, ginger, and turmeric. Add mashed potatoes, 1/4 cup water, and simmer for 3 mins.
3. Heat a flat cast-iron tawa. Splash water to check temperature; wipe with a damp cloth.
4. Pour a large ladle of batter in the center. Spiral outwards continuously to make a thin circle.
5. Drizzle ghee around the edges. Cook on medium heat until golden brown. Place potato masala in the center, fold, and serve hot.

You'll need

• Swamy's Idli/Dosa Batter (1 pack)
• Idli steamer or pressure cooker
• Sesame oil or ghee (1 tbsp, for greasing)
• Sambar and coconut chutney to serve

Method

1. Stir the Swamy's batter gently. Do not over-mix to preserve the trapped micro-bubbles.
2. Grease the idli mould plates lightly with sesame oil or ghee.
3. Ladle the batter into the moulds, filling three-quarters of the way up to allow room for the rise.
4. Add water to the steamer, bring to a boil, and place the idli stand inside. Cover tightly.
5. Steam on medium heat for 10-12 minutes. Check with a toothpick; it should come out clean. Rest for 2 minutes, splash a little cold water on the back of the moulds, and scoop out gently.

You'll need

• Swamy's Appam Batter (1 pack)
• Appam chatti (curved wok)
• For Vegetable Stew:
• 1 cup mixed diced vegetables (potato, carrot, peas)
• 1 cup thin coconut milk & 1 cup thick coconut milk
• 1/2 onion (sliced), 1-inch ginger (julienned)
• Whole spices (cinnamon, clove, cardamom)

Method

1. Make Vegetable Stew: Heat 1 tbsp coconut oil, sauté whole spices, onions, green chilies, ginger, and curry leaves. Add vegetables and thin coconut milk; cover and cook until tender. Pour thick coconut milk and salt, warm through (do not boil), and finish with fresh coconut oil.
2. Heat the appam chatti on medium. Pour a ladle of Swamy's Appam Batter in the center.
3. Immediately lift the pan by both handles and swirl once in a circular motion so the batter coats the sides to form a lacy border.
4. Cover with a lid and cook on low-medium heat for 2-3 minutes. Do not flip. The center will steam and rise while the edges turn golden and crisp. Slide out gently.

You'll need

• Swamy's Ada Dosa Batter (1 pack)
• Coconut oil or ghee (3 tbsp)
• Fresh curry leaves & chopped coriander
• Jaggery or avial to serve

Method

1. Give the Swamy's Ada Dosa batter a good stir. The consistency should be slightly thick.
2. Heat a tawa on medium heat. Drizzle a little oil.
3. Pour a large ladle of batter and spread it gently, leaving it slightly thicker than a standard dosa.
4. Drizzle a generous amount of coconut oil or ghee around the edges and in the center. Cook until the bottom turns deep golden-brown and crispy.
5. Flip and cook the other side for 2 minutes. Serve hot with a block of jaggery, fresh butter, or a side of avial.

You'll need

• Swamy's Chapathi Pack
• Butter or ghee (1 tbsp)
• Dal fry, vegetable korma, or chicken curry to serve

Method

1. Heat your flat tawa or griddle on medium-high heat. The pan must be hot.
2. Remove a fresh Swamy's Chapathi from the pack and place it flat on the tawa.
3. Cook for 20-30 seconds until tiny air bubbles begin to puff up on the surface. Flip it over.
4. Press gently with a clean cloth or spatula around the edges to encourage uniform puffing. Cook for another 20 seconds.
5. Remove from tawa, immediately brush with a light coating of ghee or fresh butter, and stack inside a warm container. Serve with dal or curry.