A specialty of Andhra cuisine, pesarattu is a crepe made from green gram lentils and served with ginger chutney or upma.
Soft and fluffy rice cakes (idlis) served with karam podi, a spicy powder made from roasted lentils and red chilies.
Crispy and savory lentil fritters (vadas) served with coconut chutney.
A variant of idli prepared with a mixture of rice, lentils, and spices, often steamed in banana leaves.
Deep-fried dumplings made from urad dal (black gram) and spices, usually served with coconut chutney or a tangy dip.
A crispy and lacy semolina crepe filled with onions, green chilies, and sometimes chopped vegetables.
A thick pancake-like dish made from a fermented batter of rice and lentils, often topped with onions, tomatoes, chilies, and cilantro.
Fluffy deep-fried bread (poori) served with a side of spicy potato curry (bhaji). It's a flavorful and satisfying breakfast choice.
A tangy and spicy tamarind rice dish cooked with mustard seeds, curry leaves, peanuts, and an assortment of spices.