What to make with Swamy
Five minutes of prep. Proper South Indian results.
Onion Uttapam
Idli & Dosa Batter
Thicker than a dosa, heartier than an idli. The uttapam is South India’s answer to a loaded breakfast — and the onions go in before it sets, not after.
Ingredients: Swamy Idli & Dosa Batter, 1 large onion (finely chopped), 1 green chilli (finely chopped), fresh coriander, salt to taste, oil.
Steps:
1. Heat a tawa on medium flame. Add a few drops of oil and spread.
2. Pour one ladle of batter — don’t spread it thin like a dosa. Let it sit thick.
3. Immediately scatter chopped onions, green chilli, and coriander on top and press gently into the batter.
4. Drizzle oil around the edges. Cover with a lid for 2 minutes.
5. Flip carefully and cook the onion side for 1 minute until golden.
6. Serve hot with coconut chutney.
Time: 15 mins. Serves: 2–3.
Dahi Vada
Medu Vada Batter
The chaat counter classic — soft vadas soaked in cold dahi, topped with tamarind and green chutney. Takes a little patience, rewards you properly.
Ingredients: Swamy Medu Vada Batter, whisked curd (dahi) — chilled, tamarind chutney, green chutney, chaat masala, cumin powder, red chilli powder, oil for frying.
Steps:
1. Heat oil in a deep pan on medium-high.
2. Wet your hand, take a portion of vada batter, shape into a round with a hole in the centre, and slide gently into the oil.
3. Fry 3–4 minutes per side until golden and cooked through. Don’t rush the frying — medium heat ensures they cook inside.
4. Remove and soak the hot vadas in warm water for 5 minutes, then squeeze out excess water gently.
5. Place vadas in a serving dish. Pour cold, whisked dahi generously over them.
6. Drizzle tamarind chutney and green chutney on top.
7. Finish with chaat masala, cumin powder, and a pinch of red chilli powder. Serve immediately.
Time: 30 mins. Serves: 4.
Masala Dosa
Idli & Dosa Batter
The gold standard. When the dosa is right — thin, crispy, golden — the masala inside is almost secondary. Here’s how to get both right.
For the Masala Bhaji — Ingredients:
3 medium potatoes (boiled, roughly mashed), 1 large onion (sliced), 2 green chillies (slit), 1 tsp mustard seeds, 8–10 curry leaves, 1/2 tsp turmeric, salt to taste, 1 tbsp oil, fresh coriander.
For the Masala Bhaji — Steps:
1. Heat oil in a pan. Add mustard seeds and let them splutter.
2.Add curry leaves and green chillies — let them crackle for 30 seconds.
3. Add sliced onions and cook until soft and translucent, about 5 minutes.
4. Add turmeric and salt, stir well.
5. Add the mashed potatoes and mix everything together. Cook for 2 minutes.
6. Finish with fresh coriander. The bhaji should be soft and slightly chunky — not a smooth paste.
For the Dosa — Steps:
1. Heat a cast iron or non-stick tawa on high. When very hot, reduce to medium-high.
2. Sprinkle a few drops of water — it should evaporate immediately. Wipe with a cut onion or kitchen cloth.
3. Pour one ladle of batter in the centre. Using the back of the ladle, spread in an circular motion outward — thin and even.
4. Drizzle oil or ghee along the edges.
5. When the edges start to brown and the centre looks cooked (no wet batter visible), add 2 tablespoons of masala bhaji to the centre. 6. Fold and serve immediately.
Time: 35 mins (including bhaji). Serves: 4.
Paniyaram
Idli & Dosa Batter
Little round dumplings, crispy outside, soft inside. Made in a special paniyaram pan — if you don’t have one, this recipe is also your reason to buy one.
Ingredients:
Swamy Idli & Dosa Batter, 1 small onion (finely chopped), 1 green chilli (finely chopped), 1/2 tsp mustard seeds, 5–6 curry leaves, fresh coriander, oil.
Steps:
1. In a small pan, heat 1 tsp oil. Add mustard seeds and let them splutter. Add curry leaves and green chilli — 30 seconds. Add chopped onions and cook until soft. Cool slightly.
2. Mix the tempered onion mix into the batter. Add coriander. The batter should be thick — don’t add water.
3. Heat a paniyaram pan on medium flame. Add a few drops of oil into each cavity.
4.Fill each cavity 3/4 full with batter. Cover with a lid and cook 3–4 minutes until the bottom is golden.
5. Using a skewer or spoon, flip each paniyaram and cook the other side for 2 minutes.
6. Serve hot with coconut chutney and sambar.
Time: 20 mins. Serves: 2–3 (makes ~12 paniyarams).